BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

August 19 2013

Breakfast On The Go - Fig, Applesauce, and Almond Breakfast Loaf

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    2 1/2 tablespoons brown sugar
    2 tablespoons all-purpose flour
    1 1/2 tablespoons coarsely chopped almonds
    1 tablespoon chilled butter, cut into small pieces
    1/8 teaspoon ground cinnamon
    1 cup dried figs
    1/2 cup boiling water
    Cooking spray
    1 tablespoon all-purpose flour
    2 large egg whites
    1 large egg
    3/4 cup applesauce
    1/3 cup plain fat-free yogurt
    1/4 cup canola oil
    1/2 teaspoon almond extract
    3/4 cup granulated sugar
    6.75 ounces all-purpose flour (about 1 1/2 cups)
    2.5 ounces whole-wheat flour (about 1/2 cup)
    1/3 cup chopped almonds, toasted
    1 teaspoon baking powder
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    1/2 teaspoon baking soda

Preheat oven to 350°.

To prepare streusel, combine first 5 ingredients in a small bowl, stirring with a fork until crumbly; set aside.

To prepare bread, combine figs and 1/2 cup boiling water in a small bowl; let stand 30 minutes. Coat 2 (8-inch) loaf pans with cooking spray; dust with 1 tablespoon flour.

Place egg whites and egg in a medium bowl; stir well with a whisk. Add applesauce, yogurt, oil, and almond extract; stir well. Add sugar; stir well.

Weigh or lightly spoon 6.75 ounces all-purpose flour and 2.5 ounces whole-wheat flour into dry measuring cups; level with a knife. Combine flours and remaining ingredients in a large bowl, stirring with a whisk. Drain figs, and coarsely chop. Add figs and applesauce mixture to flour mixture, stirring until just combined. Divide batter between prepared pans. Sprinkle streusel over batter. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 15 minutes on a wire rack; remove from pans. Cool completely on wire rack.