Fig Bread

Fig Bread

Makes 1 loaf

1 cup water (boiling)
1 cup dried figs, stems removed, chopped fine or ground
1 cup pistachios
1 1/2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
4 tbsp butter or margarine
1 cup sugar
1 large egg
1 tsp vanilla

In a medium-sized heatproof bowl, combine the figs and pistachios; add the boiling water and let cool to room temperature, about 1 hour. Position a rack in the center of the oven and preheat to 170c.

In a medium sized bowl, combine the flour, baking soda and salt. In a large bowl, beat the butter until fluffy, and gradually beat in the sugar. Add the egg and vanilla and beat until lightened – 1 to 2 minutes. Add the dry ingredients and beat just until blended. With a spoon, blend in the fig mixture.

Turn batter into a greased 8 1/2″ x 4 1/2″ loaf pan, and bake until the bread just begins to pull away from the sides of the pan and the top springs back when lightly touched, 1 to 1 1/4 hour. Cool in the pan on a rack for 15 minutes, and then turn out and cool completely. Wrap in plastic and store overnight before serving. Cut into thin slices.

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