Walnut Fig Bread for Fall
I’ve come into walnuts the last few weeks and lots of them. Perfect timing for the Twelve Loaves October challenge which is all about nuts, seeds and grains incorporated into home baked bread. There are just times you feel like a nut…or a seed…or a grain!
My quick bread is partly the result of visiting the gigantic fig tree in a friend’s garden. Some of its last fruit was hiding from the birds. The original plan was to make walnut molasses bread but I couldn’t help myself. I had to throw figs into the mix. They end up in many things. I adore them, it’s no secret.
But the real focus here is walnuts, abundant amounts just gathered. Last years remaining freezer bag full desperately needed to be used up. An elderly friend had sat, and walnut by walnut cracked them open judiciously. She carefully removed each piece of meat without breaking a single one. Kind of like removing the seeds from a pomegranate without getting one splat of juice on you- an accomplishment.
I earmarked those nuts, being whole and all, to candy them. But my walnut bread with molasses just exudes fall- a warmed slice for breakfast with piping hot coffee, lightly buttered for an afternoon tea break or dipped in a bowl of steamy lentil or pumpkin soup.
Anyway you consume it the soft texture and unobtrusive magic of walnuts, caramelly molasses and spice… need I say more? Well, yes! How could I forget the tawny port? There’s dessert for you: bread and wine.
So I did use up those cherished walnuts. Guess I’ll just have to have a walnut cracking party and a challenge; who can remove the most meat without breaking the nut. I’ll have my walnuts for candying and get to eat them too!
Twelve loaves is hosted by Lora of Cake Duchess, Jamie of Life’s a Feast and Barbara of Creative Culinary. Homemade bread- there’s just something about sharing and enjoy it with everyone. To see what other twelve loavers created this month, click here and scroll down.
|Walnut Fig Bread for Fall||
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ¾ cup sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons cinnamon
- 1 ¼ teaspoons ginger
- ¼ teaspoon ground nutmeg
- pinch of salt
- ½ cup walnuts, chopped
- 6 fresh figs, chopped (or 8 dried figs)
- ½ cup plain almond milk
- ½ cup low-fat vanilla or plain yogurt
- ⅓ cup molasses
- 2 tablespoons vegetable or canola oil
- ½ teaspoon white wine vinegar
- 2 large eggs
- Preheat oven to 350°F.
- Measure flour into a large bowl. Add sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. Stir to combine.
- In a separate bowl, measure out the almond milk, yogurt, molasses, oil, vinegar and eggs. Whisk or beat the mixture just until combined.
- Add the wet ingredients to the dry, along with the walnuts and figs. Stir to combine being careful to not over mix.
- Pour batter into an 8 by 4-inch loaf pan either lightly greased or coated with cooking spray.
- Bake for 1 hour or until a toothpick inserted in the middle comes out clean. (This loaf took 1 hour 10 minutes.) Cool 5 to 10 minutes. Remove loaf from pan and place on a wire rack to cool completely.