Hazelnut-fig quick bread

12 servings

Ingredients

Quantity Ingredient
⅓ cup Hazelnuts
¾ cup Fresh orange juice
1 cup Chopped dried figs
½ cup Sugar
2 tablespoons Vegetable oil
1 tablespoon Grated orange rind
1 large Egg
1 large Egg white
1½ cup All-purpose flour
1½ teaspoon Baking soda
¼ teaspoon Salt
Cooking spray

Directions

1. Preheat oven to 350›.

2. Place hazelnuts on a baking sheet. Bake at 350› for 15 minutes, stirring once. Turn nuts onto a towel. Roll up towel; rub off skins. Chop nuts.

3. Bring orange juice to a boil; pour over figs in a bowl. Let stand 15 minutes. Combine sugar, oil, rind, egg, and egg white; stir well with a whisk. Stir into fig mixture.

4. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a large bowl; make a well in center of mixture. Add fig mixture to flour mixture, stirring just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray; sprinkle with nuts. Bake at 350› for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan.

Cool completely on wire rack. Yield: 12 servings.

Calories 178 (27% from fat); Fat 5.4g (sat 0.8g, mono 2.7g, poly 1.5g); Protein 3.4g; Carb 30.4g; Fiber 2.6g; Chol 18mg; Iron 1.2mg; Sodium 218mg; Calc 31mg

Recipe by: Cooking Light, March 1999 Converted by MM_Buster v2.0l.

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