The recipe provides a nice, thick and hearty breakfast bread.
The chocolate is subtle. This is not an overpowering chocolate bread. I haven’t decided if that is good or bad yet.
There are just enough figs that you get a little burst of fig with every bite you take.
I opted not to use the nuts. I just wasn’t feeling the nutty bread when I made this.
After tasting the bread, I think a pecan would be rather nice with the other ingredients. I think a walnut would be a little over powering and not blend well.
This bread is great for breakfast. You could also enjoy it as a not too sweet dessert.
Chocolate Fig Bread
3 Ounces Dried Figs
1/2 Cup Butter
1 Cup Sugar
2 Eggs
1/2 Teaspoon Vanilla
1/3 Cup Water
2 Cups Flour
1/2 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Ounce Unsweetened Chocolate, Melted
1/2 Cup Chopped Nuts
Coarsely chop figs and set aside. Cream butter and sugar. Add eggs and mix well. Beat in vanilla and water. Sift together dry ingredients and add to mixture. Stir in melted chocolate, nuts and chopped figs. Pour mixture into a greased loaf pan. Bake in a 350 degree oven for 1 hour. Cool slightly before removing from pan.
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