Fig, Pecan & Coconut Loaf
Recipe: #31682
March 19, 2019
Categories: Breads, Desserts, Cakes, Snacks, Nuts/Seeds, Pecan, Fruit, Figs, Add it in the lunch box, Easy/Beginner Cooking, Entertaining, Game/Sports Day, Picnic, Potluck, Oven Bake, Stove Top, Vegetarian, Quick Breads, Kosher Dairy more
"From our Saturday newspaper The Weekend West. Times are estimated."
Original recipe yields 10 servings
Ingredients
Nutritional
- Serving Size: 1 (204.4 g)
- Calories 491.8
- Total Fat - 29 g
- Saturated Fat - 10.5 g
- Cholesterol - 209 mg
- Sodium - 159.1 mg
- Total Carbohydrate - 51.3 g
- Dietary Fiber - 5.4 g
- Sugars - 30.8 g
- Protein - 11.6 g
- Calcium - 144.9 mg
- Iron - 2.5 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Grease a large, straight-sided loaf pan 14cm x 22cm x 9cm deep and line base and sides with baking paper, extending it 4cm above pan edges.
Step 2
Combine butter and water in a medium saucepan over a medium heatand stir until butter is melted and then add figs and bring to boil, remove and transfer to a large heatproof bowl to cool.
Step 3
Whisk buttermilk and eggs in a jug and add to cooled fig mixture with sugar and combined sifted flour, baking powder and cinnamon and stir until combined and then stir in coconut and half the pecans.
Step 4
Pour into prepared pan and sprinkle with remaining pecans.
Step 5
Cook in a moderately slow oven (160C) for about 1 hour, 30 minutes, or until golden brown and a skewer inserted into the centre comes out clean. (Cover loosely with foil during cooking if top starts to over-brown.)
Step 6
Remove from oven and stand for 15 minutes and then transfer to a wire rack to cool.
Step 7
Serve loaf warm or at room temperature with butter.
Tips & Variations
No special items needed.
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