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Fig Bread Recipe
|Dried figs||1 Cup (16 tbs)|
|Flour||3 1⁄2 Cup (56 tbs), sifted|
|Sugar||3⁄4 Cup (12 tbs)|
|Baking powder||4 Teaspoon|
|Orange rind||1 Teaspoon, grated|
|Milk||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 3232 Calories from Fat 589
% Daily Value*
Total Fat 67 g102.6%
Saturated Fat 20 g100%
Trans Fat 5.9 g
Cholesterol 245.4 mg
Sodium 3747.7 mg156.2%
Total Carbohydrates 603 g201.1%
Dietary Fiber 27 g107.9%
Sugars 240.7 g
Protein 67 g134.8%
Vitamin A 12.5% Vitamin C 14.3%
Calcium 220.1% Iron 148.3%
*Based on a 2000 Calorie diet
Cover figs with boiling water; let stand for 10 minutes.
Drain and dry figs; cut into thin slices.
Sift flour, sugar, salt and baking powder together; cut in shortening until mixture re- sembles coarse cornmeal.
Mix orange rind, egg and milk; add to dry ingredients.
Stir until just blended; stir in figs.
Pour into greased and paper-lined 9 x 5 x 3-inch pan.
Bake for about 1 hour or until browned.