Lighter Southern Fig Bread

14 ingredients
6 steps

Ingredients

  • 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

Directions

  1. 1
    Grease and flour a 9 1/2 x 13 inch baking pan (or bundt pan). Preheat oven to 350 degrees.
  2. 2
    Beat eggs; add sugars and beat well. Add the mashed figs and applesauce. (Be sure not to over mix).
  3. 3
    Sift together flour, baking soda, salt, clove, nutmeg, cinnamon and ginger.
  4. 4
    Add the flour mixture alternately with the buttermilk. Beat well.
  5. 5
    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.).
  6. 6
    Bake at 350 degrees or until toothpick comes out clean when inserted into the center of the bread/cake.

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