Fennel Fig and Almond Bread

Beautifully browned with an intoxicating aroma!

Studded with fig and almond, every bite is full

of interesting flavor.

Making quick breads is fun and easy and a fast 

way to have something wonderful if friends 

are coming for coffee. 

I love all the flavors that are incorporated into this bread

and they are quite unique for a quick bread.

That was also a huge appeal for me in trying this recipe.

You can have banana, zucchini, blueberry, or poppy, at any time,

from almost any store or coffee shop. 

This is the real treat, that you won't find this anywhere, but your 

own home kitchen. 

Toasting the almonds, and crushing the fennel seeds, imparts a heady

smell in the kitchen before the bread even goes in the oven.

I adore figs, and am very fortunate to have a neighbor

with a fig tree.  Frequently, I am experimenting with 

a multitude of ideas on how to use them.

This bread makes me feel like I stepped into an

Italian kitchen, with all of its richness and flavor!

As Always,

ENJOY!

Recipe Source: The Modern Baker by Nick Malgieri

2 cups all purpose flour

2 tsp baking powder

1/2 salt

2 tsp fennel seeds, crushed 

6 Tbs unsalted butter, softened

2/3  cup sugar

2 large eggs

3/4 cup milk

1 1/2 cups (8-9 oz) stemmed, diced, white or back dried figs

1 cup (about 4 oz.) slivered almonds, toasted

one 9 x 5 x 3 inch loaf pan, greased and bottom lined with greased parchment paper, cut to fit

Set rack in the middle of the oven and preheat to 350 F

Combine the flours, baking powder, salt and crushed fennel seeds in a medium bowl and stir well to mix.

In a large bowl (or bowl of a mixer) beat the margarine until smooth then beat in the sugar.  Beat in the eggs one at a time.

Beat half the flour mixture into the butter and egg mixture, then gently beat in the milk about 1/2 at a time. Beat in remaining flour mixture, being careful not to over mix. Use a rubber spatula to fold in figs and almonds.

Scrape the batter into the prepared pan and smooth the top. Bake bread until it is well risen and a toothpick or narrow knife inserted into the center comes out clean, about one hour.

Cool the bread in the pan on rack for 5 minutes, then unmold it and cool on rack completely.