Lighter Southern Fig Bread
photo by GoBugsy
- Ready In:
- 1hr 15mins
- 2 cups ripe figs, mashed (can substitute dried figs soaked in water 1 hour then drained)
- 3 eggs
- 2 cups Splenda sugar substitute
- 1⁄2 cup sugar
- 3⁄4 cup applesauce (or Plain non-fat Greek Yogurt)
- 3 cups self-rising flour (or 1 1/2 C White Flour plus 1 1/2 C Whole Wheat Flour)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon clove
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ginger
- 1⁄2 cup buttermilk
- 1 cup chopped pecans or 1 cup walnuts
- Grease and flour a 9 1/2 x 13 inch baking pan (or bundt pan). Preheat oven to 350 degrees.
- Beat eggs; add sugars and beat well. Add the mashed figs and applesauce. (Be sure not to over mix).
- Sift together flour, baking soda, salt, clove, nutmeg, cinnamon and ginger.
- Add the flour mixture alternately with the buttermilk. Beat well.
- Fold in the chopped pecans (walnuts) and pour into your baking pan(s). (Note: This pan or pans should be greased with vegetable oil or canola oil and lightly dusted with flour.).
- Bake at 350 degrees or until toothpick comes out clean when inserted into the center of the bread/cake.
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RECIPE SUBMITTED BY
Hey y'all! This Louisiana foodie has a penchant for all things teal and purple, a raging sweet tooth, deep love of all things vintage, a natural calling urge to be near water, Yoga fanatic, Boot Camp Warrior,mad baker,creative chef, sewist, jewelry maker, crafter, builder, teacher, and most of all a mother and a spouse.