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Fennel Fig Quick Bread
This quick bread gets Mediterranean flavors from olive oil, fennel, and fig.
About This Recipe
| Yield: | serves 8 |
| Active time: | 15 minutes |
| Total time: | 1 hour |
| Special equipment: | Electic mixer (optional) |
| This recipe appears in: | Wake and Bake: Fennel Fig Quick Bread |
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup sugar
- 4 large eggs
- 2/3 cup olive oil
- 1 tablespoon fennel seeds
- 2 cup chopped Calmyrna figs
Procedures
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1
Preheat oven to 325°F. Butter and flour a 10-inch loaf pan.
-
2
In a medium bowl, whisk together flour, baking powder, and salt.
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3
In a large bowl, beat eggs until loosened. Add sugar and beat (with an electric mixer if desired) until pale and foamy, about 2 minutes.
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4
With beaters running, add olive oil and beat until combined. Stir in fennel seeds. Beat in flour mixture until just combined. Fold in figs.
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5
Pour batter into prepared loaf pan and bake until golden and a cake tester comes out clean, about 45 minutes.
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