Fabulous fig bread
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Wmo6n`a?,i5Imo.4EUD[%J!)ߑ״-,{x;>ou>]ANbtqu|G^ x ֞<Є9puvHxF h`>#vld4?`T.Xy"z q3 '\ǬP.B&QBQ"`9mvrFCi̜=R%,䴁iCIGn8n9*ub5]n_$Lqw? Xz:8>Ka ׳v8CbM.4dgK2*=ԗ l:2xK2Om|(FȎ[;iß=LFsm*ҥREY2/Ǚk™S.zgZxpAr$xc!ݔ@L/0#ZbdЂ:07K>dzS^/;/[o@&b2%5;['Gτ4dep39Ӣ*AsWUwAuOpg0o>x:nk>a#H؉'G}{oz]t[w'Up}`zy;]Ptw%_pzPYt#5,岔jby[/̟e!S2bˍPvM5˚bllI)몄o_+6J "(ܙ@K$ Zvs_]0`P\İk3"Y&_0@ō*ށ\ ^^p_vQ—/wp*cVE)2pb1#C3 Fabulous fig bread
  Fig    Bread    Low Fat  
Last updated 10/4/2011 7:56:21 PM. Recipe ID 17782. Report a problem with this recipe.
Wmo6n`a?,i5Imo.4EUD[%J!)ߑ״-,{x;>ou>]ANbtqu|G^ x ֞<Є9puvHxF h`>#vld4?`T.Xy"z q3 '\ǬP.B&QBQ"`9mvrFCi̜=R%,䴁iCIGn8n9*ub5]n_$Lqw? Xz:8>Ka ׳v8CbM.4dgK2*=ԗ l:2xK2Om|(FȎ[;iß=LFsm*ҥREY2/Ǚk™S.zgZxpAr$xc!ݔ@L/0#ZbdЂ:07K>dzS^/;/[o@&b2%5;['Gτ4dep39Ӣ*AsWUwAuOpg0o>x:nk>a#H؉'G}{oz]t[w'Up}`zy;]Ptw%_pzPYt#5,岔jby[/̟e!S2bˍPvM5˚bllI)몄o_+6J "(ܙ@K$ Zvs_]0`P\İk3"Y&_0@ō*ށ\ ^^p_vQ—/wp*cVE)2pb1#C3


 
      Title: Fabulous fig bread
 Categories: Breads, Low-fat
      Yield: 22 Slices
 
      1 c  Dried Figs, ground
      1 c  Boiling water
    3/4 c  Pistachios
  1 1/2 c  All-purpose flour
      1 ts Baking soda
    1/4 ts Salt
      4 tb Margarine or butter
      1 c  Sugar
      3 tb Egg substitute; -OR-
      1    -Egg
      1 ts Vanilla
 
  In a medium-sized heat-proof bowl, combine the figs and pistachios,
  add boiling water and let cool to room temperature, about 1 hour.
  Position a rack in the center of the oven and preheat to 350 F.
  Grease an 8-1/2" by 4-1/2" loaf pan.  In medium sized bowl, combine
  the flour, baking soda and salt.  In a large bowl, beat the butter
  until fluffy. Gradually beat in the sugar.  Add the egg and vanilla
  and beat for 1 to 2 minutes, or until lightened.  Add the dry
  ingredients and beat until just blended. With a spoon, blend in the
  fig mixture. Turn into the prepared pan and bake 1 to 1 1/4 hours, or
  until the bread just begins to pull away from the sides of the pan,
  and the top springs back when lightly touched. Cool in 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.
  
  Yield: One 8-1/2" x 4-1/2" loaf - 22 slices
  
  Each serving contains approximately: Calories 124, Fat 3.39 g, Dietary
  Fiber 2.22 g, Carbohydrates 22.4 g, Protein 2.38 g, Sodium 94.8 mg,
  Cholesterol .026 mg
  
  Calories from protein: 7% Calories from carbohydrates: 69% Calories
  from fats: 24%
  




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Recipe ID 17782 (Apr 03, 2005)

Wmo6n`a?,i5Imo.4EUD[%J!)ߑ״-,{x;>ou>]ANbtqu|G^ x ֞<Є9puvHxF h`>#vld4?`T.Xy"z q3 '\ǬP.B&QBQ"`9mvrFCi̜=R%,䴁iCIGn8n9*ub5]n_$Lqw? Xz:8>Ka ׳v8CbM.4dgK2*=ԗ l:2xK2Om|(FȎ[;iß=LFsm*ҥREY2/Ǚk™S.zgZxpAr$xc!ݔ@L/0#ZbdЂ:07K>dzS^/;/[o@&b2%5;['Gτ4dep39Ӣ*AsWUwAuOpg0o>x:nk>a#H؉'G}{oz]t[w'Up}`zy;]Ptw%_pzPYt#5,岔jby[/̟e!S2bˍPvM5˚bllI)몄o_+6J "(ܙ@K$ Zvs_]0`P\İk3"Y&_0@ō*ށ\ ^^p_vQ—/wp*cVE)2pb1#C3