Fig Bread
Yield
1 servingsPrep
10 minCook
70 minReady
80 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
figs
|
*
|
| ½ | cup |
raisins, seedless
|
|
| 2 | tablespoons |
vegetable shortening
|
|
| 1 | cup |
honey
|
|
| 1 | each |
eggs
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¾ | cup |
sweet milk
|
* |
| ¼ | cup |
sour milk
|
|
| 1 | cup |
nuts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
figs
|
*
|
| 118 | ml |
raisins, seedless
|
|
| 3E+1 | ml |
vegetable shortening
|
|
| 237 | ml |
honey
|
|
| 1 | each |
eggs
|
|
| 591 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 177 | ml |
sweet milk
|
* |
| 59 | ml |
sour milk
|
|
| 237 | ml |
nuts
|
|
Directions
Cut raisins and figs in small pieces.
Cream shortening and honey well, add beaten egg.
Sift dry ingredients together. Reserve a little to flour fruits and nuts.
Add alternately with milk, add nuts and fruit.
Bake in moderate oven 325℉ (160℃).
1 hour and 10 minutes.
