This fabulous quick bread has been in our family for as long as I can remember. I altered a little the ingredients to make it moister and fruitier. There wasn’t yogurt, orange zest in the recipe and the addition of goat cheese and basil is also my new idea. Goat cheese goes so well with figs.
This special loaf or muffins will fill your house with wonderful aroma and your bread basket with a perfect breakfast ; and the muffins are an easy snack for the road.
What You'll Need
• 1cup dried figs, chopped
• Zest of 1 orange
• 1 cup freshly squeezed orange juice, divided
• 2 cups unbleached AP flour
• 2 teaspoons baking powder
• 1/4 teaspoon each baking soda and salt
• 1/2 teaspoon ground cinnamon
• 1 cup of aged goat cheese, (such as Bûcheron), rind trimmed and crumbled
• 1 cup chopped toasted walnuts
• 5-6 basil leaves, julienned into thin ribbons
• 2 extra large eggs at room temperature, beaten with 3/4 cup of sugar
• 1/2 cup plain Greek yogurt
• 2 tablespoons any neutral oil of your choice, (I used Sunflower seed oil)
Preheat oven to 325 degrees F. Grease 9-by-5-inches loaf pan.
Place figs and 1/2 cup orange juice in sauce pan; bring to boil, reduce heat to low and simmer until all liquid is absorbed, about 10 minutes. Cool to room temperature.
In a large mixing bowl, combine flour, baking powder, baking soda, salt cinnamon, basil and orange zest. Mix until well combined; fold in cheese and then walnuts. Toss to coat the cheese and nuts.
In another bowl beat eggs with sugar until light and fluffy; whisk in yogurt and then the remaining 1/2 cup orange juice.
Pour the wet ingredients into flour mixture; stir until moistened; then fold in the oil until completely incorporated.
Evenly spread the batter in the loaf pan, transfer to the middle rack of the oven and bake for about 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool for about 10 minutes; then remove from the pan.
If making muffins, line the muffin tin with baking cups and lightly spray each cup with non-stick cooking spray. Using a 2-inch in diameter ice cream scoop, fill the cups with the batter almost to the top. Bake for about 40 to 45 minutes.