Fig Bread With Sherry
By: Anonymous
Published: Sunday, December 6, 2009 - 2:36am

Ingredients




1 1/2 cups Figs Stem, Coarse Chop
Dark Or Light Figs
1/4 cup dry sherry
1 2/3 cups all-purpose flour
1/2 cup chopped walnuts
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon salt
1 cup sugar
1/4 cup salad oil
1/2 cup Egg Beaters 99%% Egg Substitute Plus
2 tablespoons Egg Beaters 99%% Egg Substitute or 2 lg 
Preparation

1 Combine figs and sherry and let stand at least 15 minutes. Combine flour, walnuts, cinnamon, baking soda, nutmeg and salt. In a mixing bowl, beat sugar, oil and eggs to mix. Blend in flour mixture. Gently stir in figs and sherry. Pour batter into well-greased 5-by-9-inch loaf pan. Bake in a 350-degree oven until bread feels firm when gently pressed in center, about 1 hour. Let cool in pan 10 minutes. Invert on rack to cool completely. 2 Makes 12 servings. 


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Tags:

beveragebreadFruittropicalvegandrinkmuffinalcoholbaking 


Yield:




8.0 servings





Added:

    Sunday, December 6, 2009 - 2:36am  


Creator: 

Anonymous 










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Preparation

 1  Combine figs and sherry and let stand at least 15 minutes. Combine flour, walnuts, cinnamon, baking soda, nutmeg and salt. In a mixing bowl, beat sugar, oil and eggs to mix. Blend in flour mixture. Gently stir in figs and sherry. Pour batter into well-greased 5-by-9-inch loaf pan. Bake in a 350-degree oven until bread feels firm when gently pressed in center, about 1 hour. Let cool in pan 10 minutes. Invert on rack to cool completely.  2  Makes 12 servings.