Is there a dried fig recipe for quick bread or anything easy?

Answer 1

Fig Bread
1 cup apple juice
1/4 cup unsalted butter (1/2 stick, or margarine)
1/4 teaspoon salt
1 1/2 cups dried figs, stems removed, coarsely chopped
1 3/4 cups flour (I use half whole wheat)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 eggs
1/3 cup sugar
1/2 teaspoon vanilla
1 teaspoon grated lemon rind (or orange rind)
In a small saucepan, heat the apple juice over moderately high heat just until boiling, about 3 minutes. Remove from heat, add butter, and stir until melted. Stir in the salt and figs. Cool to room temperature.
Preheat the oven to 350*F. In a large bowl, stir together the flour, baking powder, and baking soda. In a medium bowl, beat eggs, sugar, and vanilla until well incorporated. Stir in fig mixture and lemon rind. Add all to the dry inigredients and stir until just moistened. Do not overmix.
Spoon the batter into a greased 8"x4"x2" loaf pan. Bake for about 1 hour or until a toothpick inserted in the center comes out clean. Let it cool upright in the pan on a wire rack for at least 10 minutes. Remove and let cool completely. Makes 1 loaf.
http://www.recipezaar.com/145011

Dried Fruit Squares
1 pound dates (3-1/2 cups)
1 pound dried figs (3 cups)
1 package (15 ounces) raisins (3 cups)
1 pound dried apricots (3 cups)
2 tablespoons honey
1 tablespoon orange juice
Line a 13-in. x 9-in. x 2-in. pan with foil; coat foil with nonstick cooking spray. Set aside. In a food processor or grinder, coarsely chop the fruit. Add honey and orange juice. Press into prepared pan. Let stand at room temperature for 5 hours. Cut into 1-1/2-in. pieces. Yield: 4 pounds (6-1/2 pounds).
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=11391

Sweet and Savory Turkey Salad
1/3 cup vegetable oil
3 tablespoons lemon juice
3 tablespoons white wine vinegar
2 to 3 tablespoons Dijon mustard
3 tablespoons minced red onion
3 tablespoons poppy seeds
1 tablespoon honey
1/4 teaspoon salt
1 to 2 teaspoons grated orange peel
1/2 cup finely chopped dried apricots
1/2 cup finely chopped dried figs
5 cups shredded cooked turkey or cubed fully cooked ham
4 celery ribs, sliced
4 ounces cheddar cheese, julienned
3/4 cup coarsely chopped pecans, toasted
In a small bowl, whisk oil, lemon juice, vinegar, mustard, onion, poppy seeds, honey and salt. Stir in orange peel, apricots and figs; cover and let stand for 1 hour at room temperature. In a large bowl, combine turkey, celery, cheese and dressing. Refrigerate for several hours. Stir in pecans just before serving. Yield: 6-8 servings
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=6533

Answer 2

Hazelnut-Fig Quick Bread
Servings: Yield: 12 servings
Preparation Time: 2 hours

Sprinkling nuts on top of the batter before it bakes, rather than mixing them in, helps concentrate the nut flavor.

One Third cup hazelnuts
Three quarters cup fresh orange juice
1 cup chopped dried figs
Half cup sugar
2 tablespoons vegetable oil
1 tablespoon grated orange rind
1 large egg
1 large egg white
1-Half cups all-purpose flour
1-Half teaspoons baking soda
One Quarter teaspoon salt
Cooking spray

1. Preheat oven to 350°.

2. Place hazelnuts on a baking sheet. Bake at 350° for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Chop nuts.

3. Bring orange juice to a boil; pour over figs in a bowl. Let stand 15 minutes. Combine sugar, oil, rind, egg, and egg white; stir well with a whisk. Stir into fig mixture.

4. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a large bowl; make a well in center of mixture. Add fig mixture to flour mixture, stirring just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray; sprinkle with nuts. Bake at 350 F. for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.