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Cherry-Fig Tea Loaf

http://www.eatingwell.com/recipes/cherry_fig_tea_loaf.html

From EatingWell:  July/August 1994

Brew some of your favorite tea and pause to enjoy this cherry-fig quick bread.

1 loaf, for 12 slices | Active Time: 30 minutes | Total Time: 1 1/4 hours

Ingredients

• 1 cup dried tart cherries
• 1 cup chopped dried figs
• 1 cup water
• 2 cups all-purpose flour
• 2/3 cup sugar
• 1/4 cup wheat bran
• 2 teaspoons freshly grated lemon zest
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 2 large egg whites
• 2/3 cup buttermilk
• 3 tablespoons canola oil
• 1 teaspoon vanilla extract

Preparation

1. Preheat oven to 350°F. Coat a 9 1/2-by-5 1/2-inch loaf pan with cooking spray. Dust the pan with flour, shaking out excess.
2. Combine cherries, figs and water in a medium saucepan. Bring to a simmer over low heat. Simmer, covered, for 5 minutes. Strain, reserving 1/3 cup of the fruit-cooking liquid. Set the fruit and liquid aside in separate bowls.
3. Stir together flour, sugar, wheat bran, lemon zest, baking powder, baking soda and salt in a large bowl. Whisk together egg, egg whites, buttermilk, oil, vanilla and the reserved 1/3 cup fruit-cooking liquid in another large bowl; beat until smooth. Add to the flour mixture and stir with a rubber spatula until just combined. Fold in the reserved fruit. Turn the batter into the prepared pan.
4. Bake until the top is golden and a cake tester inserted in the center of the loaf comes out clean, 45 to 55 minutes. Let cool in the pan on a rack for 10 minutes. Loosen edges and invert the loaf onto a rack to cool. Serve warm or at room temperature.

Nutrition

Per serving : 249 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 18 mg Cholesterol; 48 g Carbohydrates; 5 g Protein; 3 g Fiber; 326 mg Sodium; 186 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 other carbohydrate, 1 fat