There is a ton of fig flavor in this bread!
So the most important thing to remember when making this bread is to not over process the pecans. Over processing them makes more of a fig and pecan butter than a puree.
The bread dough is already quite thick, so over processing the nuts will make it unworkable.
I used dried figs as I couldn’t find fresh ones. I placed the dried figs in a bowl and covered them with boiling water to reconstitute them.
Making the puree ensures that the fig flavor exists in every single bite. You don’t get little pieces of fig – the whole thing is fig!
It was difficult to get the bread from the pan though! I used cooking spray and then flour. I think it definitely needs Crisco or butter coating the pans, then floured.
FIG BREAD
2 Cups Fresh, Canned or Reconstituted Dried Figs
1 Cup Oil
3 Eggs
1 Cup Pecans
2 Cups Whole Wheat Flour
2 Cups Sugar
1 Teaspoon Baking Soda
¼ Teaspoon Baking Powder
½ Teaspoon Salt
1 Teaspoon Cinnamon
½ Teaspoon Ground Cloves
½ Teaspoon Ginger
Combine first 4 ingredients in blender. Mix remaining dry ingredients together. Add to fig mixture and beat until just blended. Pour into 2 greased and floured loaf pans. Bake in a 325 degree oven for 1 hour and 15 minutes. Cover with foil after 40 minutes to prevent over browning.
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