Recipe Image

Cherry-Fig Tea Loaf

  • 30 m
  • 1 h 15 m
EatingWell Test Kitchen
“Brew some of your favorite tea and pause to enjoy this cherry-fig quick bread.”


    • 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


  • 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.
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