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
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.
Pour into a greased loaf pan.
Mix the 1/3 cup graham cracker crumbs, brown sugar, cubed butter and salt. Sprinkle over loaf.
Bake 55 – 65 minutes.
Cool for 1 hour in the pan, remove from pan and cool completely on a wire rack.
Slice and enjoy.
Makes 1 loaf.