Apricot-Fig Bread Recipe

Name: Apricot-Fig Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bread; 1/4 ounce fast rising yeast (1 package or 1 teaspoon); 1 tablespoon Splenda brown sugar blend; 2 tablespoons Splenda sugar substitute, for baking; 2 tablespoons non-fat powdered milk; 1/8 teaspoon ground cardamom (optional); 1/8 teaspoon ground nutmeg; 1/2 teaspoon cinnamon; 1/2 teaspoon ground ginger; 1 cup whole wheat flour; 2 cups bread flour; 1 teaspoon salt; 1 1/2 teaspoons vegetable oil; 1 teaspoon lemon juice; 1/4 cup egg substitute or 1 egg; 3/4 cup warm water; Filling; 1/2 cup dried fig, chopped (3 ounces); 1/3 - 1/2 cup apricot jam

Servings: persons

Bread
1/4 ounce fast rising yeast (1 package or 1 teaspoon)
1 tablespoon Splenda brown sugar blend
2 tablespoons Splenda sugar substitute, for baking
2 tablespoons non-fat powdered milk
1/8 teaspoon ground cardamom (optional)
1/8 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1 cup whole wheat flour
2 cups bread flour
1 teaspoon salt
1 1/2 teaspoons vegetable oil
1 teaspoon lemon juice
1/4 cup egg substitute or 1 egg
3/4 cup warm water
Filling
1/2 cup dried fig, chopped (3 ounces)
1/3 - 1/2 cup apricot jam

1
Non-bread machine: In large bowl mix yeast, Splenda brown sugar, Splenda for baking or sugar, powdered milk, cardmon (if using), nutmeg, cinnamon, ginger, whole wheat flour, bread flour and salt.
2
Mix oil, lemon juice, egg substitute and warm water. Add to dry ingredients and with a dough hock on a stand mixer mix till soft ball forms.
3
Bread machine: Place all ingredints, except filling into bread machine and run on dough cycle till end of dough cycle.
4
Place dough on a floured board; cover and let rest for 10-15 minutes.
5
Roll into a rectangle that is about 1/2 inch thick.
6
Spread apricot jam over dough leaving 1/2 inch edge all the way around. Sprinkle with chopped figs. Roll up, sealing edges and placing in a greased loaf pan.
7
Let rise in a warm place, till almost doubled about 1 hour.
8
Bake at 375 F for 30 to 35 minutes.
9
Cool on rack.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Bread, 1/4 ounce fast rising yeast (1 package or 1 teaspoon), 1 tablespoon Splenda brown sugar blend, 2 tablespoons Splenda sugar substitute, for baking, and more.

Yes, Apricot-Fig Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apricot-Fig Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions