Fig 'N Almond Bread Recipe

Name: Fig 'N Almond Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. whole, natural almonds, toasted, divided; 3 c. all-purpose flour; 1/2 c. nonfat dry milk; 2 1/4 tsp. baking powder; 1 tsp. ground cinnamon; 1 tsp. salt; 1 c. sugar; 3 eggs; 1/2 ??? butter or margarine, melted; grated zest; juice of 1 lemon; 1 1/4 c. milk; 2 c. chopped dried figs

Servings: persons

1 1/2 c. whole, natural almonds, toasted, divided
3 c. all-purpose flour
1/2 c. nonfat dry milk
2 1/4 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. salt
1 c. sugar
3 eggs
1/2 ??? butter or margarine, melted
grated zest
juice of 1 lemon
1 1/4 c. milk
2 c. chopped dried figs

1
Preheat oven to 350u00b0.
2
Grease and flour a 9-inch loaf pan. Finely grind 3/4 cup of almonds.
3
Chop remaining almonds.
4
Combine ground almonds, flour, dry milk, baking powder, cinnamon and salt. In another bowl, combine sugar, eggs, butter, zest and juice. Stir into flour mixture alternately with milk until combined. Stir in chopped almonds and figs.
5
Transfer to pan.
6
Bake until toothpick inserted into center comes out clean, 1 hour and 50 minutes.
7
Shield top of bread with foil halfway through baking. Cool 10 minutes.
8
Remove from pan.
9
Cool completely on rack.

1675

kcal

Calories

Fat

225

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 13 ingredients. The key ingredients include: 1 1/2 c. whole, natural almonds, toasted, divided, 3 c. all-purpose flour, 1/2 c. nonfat dry milk, 2 1/4 tsp. baking powder, and more.

Yes, Fig 'N Almond 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!

Fig 'N Almond Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions