Yield: One 8-1/2" x 4-1/2" loaf - 22 slices

In a medium-sized heat-proof bowl, combine the figs and pistachios, add boiling water and let cool to room temperature, about 1 hour. Position a rack in the center of the oven and preheat to 350 F. Grease an 8-1/2" by 4-1/2" loaf pan. In medium sized bowl, combine the flour, baking soda and salt. In a large bowl, beat the butter until fluffy. Gradually beat in the sugar. Add the egg and vanilla and beat for 1 to 2 minutes, or until lightened. Add the dry ingredients and beat until just blended. With a spoon, blend in the fig mixture. Turn into the prepared pan and bake 1 to 1 1/4 hours, or until the bread just begins to pull away from the sides of the pan, and the top springs back when lightly touched. Cool in pan on a rack for 15 minutes, and then turn out and cool completely. Wrap in plastic and store overnight before serving. Cut into thin slices.





Each serving contains approximately: Calories 124, Fat 3.39 g, Dietary Fiber 2.22 g, Carbohydrates 22.4 g, Protein 2.38 g, Sodium 94.8 mg, Cholesterol .026 mg

Calories from protein: 7 per cent Calories from carbohydrates: 69 per cent fats: 24 per cent

Source: California Fig Advisory Board pamphlet Typed for you by Karen Mintzias
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