Sunday, March 18, 2007

Fig, Date, and Walnut Quick Bread

It all started with the banana bread I made this week and now I'm on a quick-bread baking binge! I thought this one had potential because it is low in fat, plenty of potassium, has nuts, some whole wheat flour, and dried fruits - especially figs which is what first caught my attention! I love figs! When they are in season they sell them fresh by the case at the Italian grocery stores - I could eat the whole case by myself in 2 days flat! I never had dried figs before but I like fig newton cookies so I figured I would probably like them in this recipe.

For the changes - I didn't bother with the first step. I simply chopped up the figs and dates and added them to the dry ingredients. The walnuts too. After souring the milk I added directly to the egg/sugar mixture. Next time I think I might add some ground flax seed to the recipe to make this even better for us!

We just tried it! Yummmmm! Warm from the oven with a bit of butter...I'm in heaven!

Fig, Date, and Walnut Quick Bread
Cooking Light

Dried fruits like figs and dates are good sources of potassium and fiber. Here they're paired with heart-healthy walnuts and a mixture of whole wheat and white flours. One slice of this sweet, rich bread adds a generous 227 milligrams of potassium to your daily tally.

3/4 cup low-fat buttermilk
1/2 teaspoon finely grated lemon rind
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2/3 cup chopped dried figs
1/3 cup chopped pitted dates
1/2 cup packed brown sugar
2 tablespoons canola oil
2 large eggs
3/4 cup whole wheat flour (about 3 1/2 ounces)
3/4 cup all-purpose flour (about 3 1/3 ounces)
1 1/2 teaspoons baking soda
1/8 teaspoon salt
Cooking spray
1/3 cup chopped walnuts

Preheat oven to 350°.

Heat first 4 ingredients in a small, heavy saucepan over medium heat just until bubbles begin to form around edge (do not boil). Remove from heat; stir in figs and dates. Let stand 20 minutes or until fruit softens.

Combine sugar, oil, and eggs in a large bowl; stir with a whisk until well blended. Stir in cooled milk mixture.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, and salt in a large bowl; make a well in center of mixture. Add milk mixture to flour mixture, stirring just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.

Sprinkle walnuts evenly over batter. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack. Yield: 12 servings (serving size: 1 slice)

NUTRITION PER SERVINGCALORIES 192(27% from fat); FAT 5.8g (sat 0.8g,mono 2g,poly 2.5g); PROTEIN 4.4g; CHOLESTEROL 36mg; CALCIUM 55mg; SODIUM 216mg; FIBER 2.9g; IRON 1.4mg; CARBOHYDRATE 32.5g

No comments: