Cherry-Fig Tea Loaf

Cherry-Fig Tea Loaf

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From: EatingWell Magazine, Holiday Issue 1995

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

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 cup dried tart cherries
  • 1 cup chopped dried figs
  • 1 cup water
  • 2 cups all-purpose flour
  • ⅔ cup sugar
  • ¼ cup wheat bran
  • 2 teaspoons freshly grated lemon zest
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • 2 large egg whites
  • ⅔ cup buttermilk
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract


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  1. Preheat oven to 350°F. Coat a 9½-by-5½-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 ⅓ 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 ⅓ 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 information

  • Per serving: 239 calories; 4 g fat(1 g sat); 3 g fiber; 45 g carbohydrates; 5 g protein; 66 mcg folate; 16 mg cholesterol; 24 g sugars; 410 IU vitamin A; 1 mg vitamin C; 60 mg calcium; 2 mg iron; 337 mg sodium; 158 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 3 other carbohydrate, 1 fat

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