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Rosemary Fig Bread
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh black pepper
- 3 large eggs
- 1/2 cup whole milk
- 6 tablespoons butter, melted
- 3/4 cup fig preserves
- 4 teaspoons chopped fresh rosemary
- 1/2 cup chopped walnuts
- 1/2 cup grated cheddar cheese
Instructions
- Preheat oven to 350 F. Grease and flour the inside of 3 mini loaf pans (5.5 x 2.5 x 2).
- In a large mixing bowl, mix together all dry ingredients. In a separate bowl, whisk together the eggs, milk, butter and fig preserves. Stir into the dry ingredients. Add rosemary, walnuts and cheese, then fold to combine. Do not over mix the batter.
- Pour the batter into the mini loaf pans and spread evenly. Bake uncovered 38 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool in the pan for 15 minutes, then turn out onto a rack to cool completely. Serve with butter and additional fig preserves.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/