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
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
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