Fig & Walnut Loaf

10
Servings
10m
Prep Time
100m
Cook Time
1h 50m
Ready In


"From our Saturday newspaper The West Australian. Times are estimated."

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (199.7 g)
  • Calories 589.8
  • Total Fat - 39 g
  • Saturated Fat - 10.5 g
  • Cholesterol - 209 mg
  • Sodium - 159.4 mg
  • Total Carbohydrate - 48.8 g
  • Dietary Fiber - 4.9 g
  • Sugars - 26.4 g
  • Protein - 17.9 g
  • Calcium - 148 mg
  • Iron - 3.3 mg
  • Vitamin C - 1.1 mg
  • Thiamin - 0.3 mg

Step 1

Grease and line a non-stick loaf tin and set aside.

Step 2

Place butter and water in a large saucepan and heat over medium heat and shen butter is melted, add figs and bring to the boil and then remove from heat.

Step 3

Transfer figs and butter mixture to a large bowl and allow to cool and then add buttermilk, eggs, brown sugar, flour, baking powder and mixed spice to bowl and stir to combine and then add walnuts and coconut and stir one last time.

Step 4

Pour into prepare tin and bake in 160C oven for 90 minutes.

Step 5

Slice and serve.

Tips & Variations


No special items needed.

Related

Peggy Bright

What an amazing batter bread. I made this pretty much as written, but used 1 teaspoon of cinnamon and 1 teaspoon of mace (my mother always advocated the use of mace). All of us were delighted with the result. In future, and based on flavours we love, I might added extra cinnamon and some chopped crystalised ginger. Either way, this is a total success. Thanks for posting.

review by:
(2 Dec 2019)