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
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.