Review: Spiced Fig and Walnut Bread; Pears with Goat Cheese and Preserves

[Mamasue]

The Fig and Walnut Bread is your basic datenut spice bread but with figs instead. It is easy to put together but a little on the dry side...I thought. It also only took 50 minutes instead of 60 as the recipe states. In my opinion this bread needs something to be spread on it, such as cream cheese, or the suggested Pears with Goat Cheese and Preserves which actually makes a good marriage. I had some Trader Joe's baby pears (in jar with light syrup) and cut and fanned them on the plate, added the goat cheese and dollop of fig preserves. I really like this combination! Taking a bite of the Fig and Walnut bread with a bite of the Pears with Goat Cheese and Preserves was a wonderful combination of flavors and I enjoyed it complimenting each other. Eating the bread alone is boring!

[Mamasue]

I wrapped the bread up last night in saran and cut another piece this morning.....found that the bread was better the next day and more moist than the day before.

[KValley]

Sue,

This combination sounds delectable! Thanks for the recommendations- I've had my eye on that bread, but hadn't considered the pear dish. May have to give that a second look!

[Jennifer D]

I'm bumping up this old bread review. For some reason, Jan/Feb always seems like such a great "oldie" time [Well - I've also been living outside the US for most of the past few years, so the majority of CL recipes in the last few years are "new" to me ]

I had my 2002 annual out last week for the layered zuchini recipe, and this bread recipe caught my eye. [I'm pregnant - so anything with omega-3-filled walnuts catches my eye ]

My verdict: DECLICIOUS!!! I haven't actually made a date bread before to compare it to, but I think the spice is wonderful, and figs and walnuts are a great combo. Mine turned out nice and moist.

I can understand Mamasue's review. When I initially tasted it, I could definitely taste the molasses flavor (not a problem for me - might be to others). But after it sits - WOW - the spices just seem to blossom. DH was skeptical from the name (figs and wlanuts) - but he really likes it, too. I think this will make frequent appearances in my kitchen.

[Kathy B]

Glad to see this recipe as I recently started another thread asking about dry figs and ways to use them. I may give this one a try as I just got home from the store with two packages of figs to use! I think MANY quick breads improve with age, but it IS hard to wait 24 hours before you try something you've made!!

[Jennifer D]

Kathy - this would be a great use for your dried figs! And just to clarify - I did think it was tasty the same evening I made it. But the flavor does change by the next day, as the spices really come to the forefront.

[VictoriaL]

We reviewed this in our October Supper Club recap. It was so good that I bought figs to make it, then decided that I really like figs so off I went to Chicken Breasts with Fig & Wild Rice Pilaf. Loved that, too, and now I need to buy more figs...

Note: I made one loaf of the bread without the nuts and it just wasn't as good. Also, at the Supper Club dinner we did have the soft goat cheese to spread on the slices, and the slices of pear as well, but I didn't do this at home because the bread seemed to be good enough on its own (and DH isn't a fan of goat cheese, tho' I keep trying...).

[Kathy B]

Hi,Jennifer!

I just realized the recipe is not in the thread! Could you please post it? I don't save my back issues that long. I am definitely going to try this one. Thanks!

[Kathy B]

Just bumping, because I see my post but no indication that I responded.

[Jennifer D]

You know Victoria, this bread made me realize I really like figs, too!

Here's the recipe, Kathy:

Spiced Fig and Walnut Bread
Cooking Light Oct 2001

2 C all-purpose flour
3/4 C sugar
1 1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/2 C chopped walnuts
8 dried Black Mission figs, chopped
1 C low-fat buttermilk
1/3 C molasses
2 T vegetable oil
2 large eggs
Cooking spray

1. Preheat oven to 350 degrees

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 8 ingredients in a large bowl, make a well in center of mixture. Stir in walnuts and figs. Combine buttermilk, molasses, oil, and eggs in a bowl, add to flour mixture. Stir just until moist.

3. Spoon batter into an 8x4-inch loaf pan coated with cooking spray. Bake at 350 for 1 hour 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.

[Kathy B]

Thanks!

[VitaBrevisEst]

i made this yesterday after reading this thread. i was intrigued because i love figs and had them on hand but had never baked with them before. we really love the results! i made everyone wait 'till today, per your second review, mamasue. the only change i made was to use half splenda for the sugar. you were right, 50 minutes and it was done, i'd even take it out at 45-47 mins. next time. however, i also have to agree with you that it would be just as good with chopped dates. i was surprised that the fig flavor didn't really assert itself. thanks for bumping up a great recipe. i bake a lot of quick breads and this is a good change from the same old, same old.

suzanne

[PoppyJ]

Did anybody find the fig perserves? If so, where?