Fig Graham Bread

If I have any addictions, it is to figs and dates. It flips back and forth as to which I prefer; basically depending on whether I have dates from Israel or Iran around. When I run out of those, I have better access to quality figs than dates, so I switch to obsessing about figs.

When I saw this recipe for fig graham bread I knew I would have to make it. We have a good supply of figs at the moment, so chopping up a cup’s worth would not be a problem.

The bread has a crumb topping that bakes in, so it feels decadent. Well, I guess a bread made with figs and graham crackers and as much butter as this has would be decadent, with or without the crumb topping.

I like mine with fig butter…yum!!!

Fig Graham Bread

from Food Network Magazine

1 cup cinnamon graham cracker crumbs (or 1 cup plain graham cracker crumbs and 1 tsp cinnamon)

3/4 cup flour

1 1/4 tsp baking powder

1/2 tsp salt

1 stick butter, softened

3/4 cup granulated sugar

2 eggs (locally grown)

1 1/2 tsp vanilla

3/4 cup milk

1 cup figs, chopped (I use Turkish figs)

1/3 cup cinnamon graham cracker crumbs (or 1/3 cup plain graham cracker crumbs and 1/3 tsp cinnamon)

1/3 cup light brown sugar

2 1/2 Tbsp cold butter, cubed

pinch of salt

Directions

Heat oven to 350F.

Combine the graham cracker crumbs, flour, baking powder and salt in a small bowl.

In a large bowl beat the softened butter and sugar until light and fluffy. Beat in the eggs, vanilla and milk. Beat in the dry ingredients. Stir in the figs.