Fig, Applesauce, and Almond Breakfast Loaf |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 1/2 tablespoons brown sugar |
2 tablespoons all-purpose flour |
1 1/2 tablespoons coarsely chopped almonds |
1 tablespoon chilled butter, cut into small pieces |
1/8 teaspoon ground cinnamon |
1 cup dried figs |
1/2 cup boiling water |
cooking spray |
1 tablespoon all-purpose flour |
2 large egg whites |
1 large egg |
3/4 cup applesauce |
1/3 cup plain fat-free yogurt |
1/4 cup canola oil |
1/2 teaspoon almond extract |
3/4 cup granulated sugar |
6.75 ounces all-purpose flour (about 1 1/2 cups) |
2.5 ounces whole-wheat flour (about 1/2 cup) |
1/3 cup chopped almonds, toasted |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
Directions:
1. Preheat oven to 350°.
2. To prepare streusel, combine first 5 ingredients in a small bowl, stirring with a fork until crumbly; set aside.
3. To prepare bread, combine figs and 1/2 cup boiling water in a small bowl; let stand 30 minutes. Coat 2 (8-inch) loaf pans with cooking spray; dust with 1 tablespoon flour.
4. Place egg whites and egg in a medium bowl; stir well with a whisk. Add applesauce, yogurt, oil, and almond extract; stir well. Add sugar; stir well.
5. Weigh or lightly spoon 6.75 ounces all-purpose flour and 2.5 ounces whole-wheat flour into dry measuring cups; level with a knife. Combine flours and remaining ingredients in a large bowl, stirring with a whisk. Drain figs, and coarsely chop. Add figs and applesauce mixture to flour mixture, stirring until just combined. Divide batter between prepared pans. Sprinkle streusel over batter. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 15 minutes on a wire rack; remove from pans. Cool completely on wire rack.
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