Brew some of your favorite tea and pause to enjoy this cherry-fig quick bread. Source: EatingWell Magazine, Holiday Issue 1995

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9 1/2-by-5 1/2-inch loaf pan with cooking spray. Dust the pan with flour, shaking out excess.

  • 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.

  • 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.

  • 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 Facts

239 calories; 4.4 g total fat; 0.5 g saturated fat; 16 mg cholesterol; 337 mg sodium. 158 mg potassium; 45.4 g carbohydrates; 2.8 g fiber; 24 g sugar; 4.8 g protein; 410 IU vitamin a iu; 1 mg vitamin c; 66 mcg folate; 60 mg calcium; 2 mg iron; 23 mg magnesium;