Nutritional Info

Nutrition Facts

Serving Size 1 (91g)

Calories 158
Calories from Fat 33 (21%)
Amount Per Serving %DIV
Total Fat 3.7g 6%
Saturated Fat 1g 5%
Monounsaturated Fat 1.6g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 17.7mg 6%
Sodium 181.7mg 8%
Potassium 162.3mg 3%
Total Carbohydrate 21.2g 7%
Dietary Fiber 2.1g 8%
Sugars 4.9g
Protein 7.8g 16%

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March Of The Figs Quick Bread

By: Bopeep
Source: Vegan Recipes
Recipe Description
March of the Figs Quick Bread
Prep time
30 min
Cook time
1 hr
Ready In
1 hr 30 min


Serves Tool

Serves To:USMetric
1 Cup(c)  dried figs,chopped
1 Cup(c)  whole wheat pastry flour
3/4 Cup(c)  light spelt flour
1/2 Teaspoon(t)  baking powder
1/2 Teaspoon(t)  baking soda
1/2 Teaspoon(t)  fine sea salt
1/3 Cup(c)  almond meal
1/2 Cup(c)  sucanat
1/2 Cup(c)  vanilla soy yogurt
1 Cup(c)  plain almond milk
1 Teaspoon(t)  rose water
1 Teaspoon(t)  pure vanilla extract
1/3 Cup(c)  vegetable or canola oil


Preheat the oven to 350°F (180°C, or gas mark 4). Lightly coat an 8 x 4-inch (20 x 10-cm) loaf pan with spray. In a large-size bowl, sift together the flours, baking powder, baking soda, and salt. Whisk in the almond meal. In a medium-size bowl, whisk together the Sucanat, yogurt, milk, rose water, vanilla, and oil. Fold the wet ingredients into the dry, being careful not to overmix. Fold in the chopped figs. Pour the batter into the prepared loaf pan. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. If you see the loaf brown up too much too soon before being done, cover it loosely with a piece of foil. Turn the oven off, leaving the loaf in the oven for another 10 minutes. Place on a wire rack, still in the pan, for about 30 minutes before transferring directly to the rack, and let cool completely before slicing or storing.

Additional notes

Choose between Calimyrna, Medjool, or Black Mission figs: whichever kind you can find will work well here.

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