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Hazelnut-Fig Quickbread

Source: Cooking Light

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


1/3 cup hazelnuts
3/4 cup fresh orange juice
1 cup chopped dried figs
1/2 cup sugar
2 tablespoons vegetable oil
1 tablespoon grated orange rind
1 large egg
1 large egg white
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
Cooking spray


Preheat oven to 350°. 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. 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. 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° 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.


12 servings

Nutritional Information

CALORIES 178(27% from fat); FAT 5.4g (sat 0.8g,mono 2.7g,poly 1.5g); PROTEIN 3.4g; CHOLESTEROL 18mg; CALCIUM 31mg; SODIUM 218mg; FIBER 2.6g; IRON 1.2mg; CARBOHYDRATE 30.4g

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