if breakfast is so important, why does it have to be so complicated? i mean, first you have to make it, then you have to eat it, and before you know it it’s lunch and you have to figure that out. at least that’s what it’s like in our house, usually because i have to clean the kitchen before i clean the kitchen – mom’s know what i’m talkin’ ’bout.
though admittedly breakfast is my second most favourite meal (the first being brunch for obvious reasons), i keep things pretty simple. left overs tend to go bad because some people don’t eat breakfast or left overs. (he also knows what i’m talking about.) it can be disheartening when you pour a bunch of time and energy and love into something that then goes unappreciated. that’s basically the core tenant of parenting, am i right? i kid. i don’t but we’ll move on anyway.
despite my hesitance to try out new recipes lest expensive ingredients go to waste, this almond fig breakfast quick bread and thought how much is it and give it to me. because bread. but it’s not really bread, it’s more like cake. so that makes me wonder why they call it bread, and what about is it quick? it was most decidedly not quick to make, though it was quick to eat.
almond meal and coconut sugar make me feel a little bit better about the amount of flour and butter that goes into this, though it’s really not that much butter. the figs bring me back to childhood and picking figs off the tree, storing them in the fridge and gorging on them chilled. i still can’t believe they charge a dollar per fig at the grocery store here, i feel like i really took those halcyon days of free figs for granted.
i also love the almonds in this. since my first walnut brownie i’ve loved and i mean loved nuts in baked goods. something about the texture, i think.
i made this by hand and was worried the batter wouldn’t be smooth enough – one of the first steps is combining butter and sugar and i feel like the mixer does a better job, but even though it seemed thick and heavy, i was pleased with the end result. also, the whole house smells incredible.
if you’re wondering if it tastes as good as it looks, you’d be right. with a pat of butter on the top? yes, please! i had to stop myself at two pieces or i’d be feeling pretty sick and disgusting – mostly because of how heavy it is. you really only need to take your time with one slice and a tea or coffee. seriously, do not go overboard.
but definitely make this often. or even give it away as christmas presents (it can last for three days covered).
almond fig breakfast quick bread from the kitchn
For the streusel topping:
2 tablespoons coconut sugar (or dark brown sugar)
1 1/2 tablespoons whole-wheat flour (or all-purpose flour)
1 tablespoon chilled butter, cut into bits
1/8 teaspoon ground cinnamon
2 tablespoons chopped whole almonds
For the bread:
1 cup chopped dried figs
1 cup boiling water
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 cup almond meal
2 teaspoons baking powder
1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing the pan
1/2 cup coconut sugar
2 large eggs
1/3 cup plain yogurt
1/2 teaspoon almond extract
3/4 cup chopped whole almonds
Soak the figs:
Place the figs and boiling water in a small heatproof bowl. Let sit for 20 minutes to hydrate and plump the figs. Drain and set aside.
Grease a 9×5-inch loaf pan and set aside. Preheat the oven to 350°F.
Make the streusel topping:
Combine the sugar, flour, butter, and cinnamon in a small bowl and stir with a fork (or use your fingertips) to get the butter broken down and all ingredients combined well. Fold in almonds. Set aside.
Make the bread:
In a medium bowl, whisk together both flours, almond meal, baking powder, cinnamon, allspice, and salt. Set aside.
In another medium mixing bowl, combine the butter and sugar and whisk well. Add the eggs and whisk until the mixture is smooth. Next add the yogurt and vanilla extract and stir until combined.
Slowly add the flour mixture into the liquid mixture and stir until smooth. Fold the almonds and drained chopped figs into the batter.
Transfer the batter into the prepared pan and sprinkle evenly with the streusel topping. Bake until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Transfer the pan to a wire rack and let cool completely before slicing and serving.
don’t forget to check out the kitchn for more awesome recipes, kitchen tips and other great food and home related things.