Apricot Fig Bread Rezept

Indulge in the irresistible taste of California with this Apricot Fig Bread! Sweet apricot jam swirls beautifully with chopped figs in a warm, spiced bread, perfect for breakfast or a delightful afternoon treat. This recipe offers both bread machine and traditional methods, making it easy to bake whether you're a seasoned baker or a kitchen novice. Created in partnership with the CA Fig Advisory Board, this recipe guarantees a taste of California sunshine.

Vorbereitung 25 Min.

Kochzeit 50 Min.

Kalorien 2010.2 kcal

Eiweiß 118g

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Zutaten für Apricot Fig Bread

1 teaspoon active dry yeast
1/4 cup Splenda brown sugar
1/4 cup Splenda for baking
2 tablespoons powdered milk
1 teaspoon cardamom
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon ginger
2 cups whole wheat flour
2 cups bread flour
1 teaspoon salt
1/4 cup vegetable oil
1 tablespoon lemon juice
1/4 cup egg substitute
1/2 cup warm water
1/2 cup chopped fresh figs
1/2 cup apricot jam

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Zubereitung von Apricot Fig Bread

**Non-Bread Machine:** In a large bowl, combine 1 teaspoon active dry yeast, 1/4 cup Splenda brown sugar, 1/4 cup Splenda for baking (or granulated sugar), 2 tablespoons powdered milk, 1 teaspoon cardamom, 1/2 teaspoon nutmeg, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 2 cups whole wheat flour, 2 cups bread flour, and 1 teaspoon salt.
In a separate bowl, whisk together 1/4 cup vegetable oil, 1 tablespoon lemon juice, 1/4 cup egg substitute, and 1/2 cup warm water.
Add the wet ingredients to the dry ingredients. Using a dough hook on a stand mixer, mix until a soft dough ball forms (about 5-7 minutes).
**Bread Machine:** Place all ingredients (except filling) into your bread machine pan, following your machine's instructions. Select the dough cycle and let it run until complete.
Turn the dough out onto a lightly floured surface.
Cover and let the dough rest for 10-15 minutes.
Roll the dough into a 1/2-inch thick rectangle.
Spread 1/2 cup apricot jam evenly over the dough, leaving a 1/2-inch border on all sides.
Sprinkle 1/2 cup chopped fresh figs over the jam.
Tightly roll the dough into a log, pinching the seam to seal. Place the log in a greased 9x5 inch loaf pan.
Let the dough rise in a warm place until almost doubled (about 1 hour).
Preheat oven to 375°F (190°C).
Bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

108 g

Sugar

416g

Fat

10g

Carbs

142g

Recipe Categories (Choose a category and find related recipes!)

Breakfast & Brunch Sweets & Sides Desserts American Healthy Vegetarian Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Healthy Breads Fruit Low Fat Dietary Low Cholesterol Low Saturated Fat Healthy 2 Low In Something

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Apricot Fig Bread?

Apricot Fig Bread dauert insgesamt etwa 75 Minuten – ungefähr 25 Minuten Vorbereitung und 50 Minuten Kochzeit.

Wie viele Kalorien hat Apricot Fig Bread?

Apricot Fig Bread hat etwa 2010.2 Kalorien pro Portion, mit ungefähr 118 g Eiweiß, 142 g Kohlenhydraten und 21 g Fett.

Welche Zutaten brauche ich für Apricot Fig Bread?

Die wichtigsten Zutaten für Apricot Fig Bread sind Fast Rising Yeast, Splenda Brown Sugar Blend, Splenda Sugar Substitute, Non Fat Powdered Milk, Ground Cardamom, Ground Nutmeg. Die vollständige Liste mit Mengenangaben findest du oben.