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Cherry-Fig Tea Loaf

July/August 1994

Your rating: None Average: 4.7 (3 votes)

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


Cherry-Fig Tea Loaf

Makes: 1 loaf, for 12 slices

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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.

Nutrition Bonus: Folate (16% daily value).

Carbohydrate Servings: 3

Exchanges: 3 other carbohydrate, 1 fat


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