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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Found this in the Food & Drink Weekly of the Tribune. I love figs & this sounds like it will be a delicious & healthy caky quick bread. Just the thing toasted for afternoon tea. They noted this recipe was adapted from a Marian Manners recipe that ran on Jan. 26, 1969, in the Los Angeles Times. Ingredients:
3 cups flour |
3/4 cup sugar |
4 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon cinnamon |
1/2 teaspoon powdered ginger |
1/2 cup pecans, chopped |
3/4 cup dried fig, chopped |
1 1/2 cups quick-cooking oats |
2 cups buttermilk |
1/3 cup oil |
Directions:
1. Heat the oven to 350 degrees.
2. In a large bowl, sift together the flour, sugar, baking powder and soda, salt, cinnamon and ginger. Stir in the pecans, figs and oats. Stir in the milk and oil until incorporated.
3. Pour the mixture into a greased 9-by-5-inch loaf dish.
4. Bake until puffed and golden and a toothpick inserted in the center comes out clean, about 1 hour. Cool on a rack until just warm before slicing.
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