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CHLOE'S FIG BREAD WITH GRAND MARNIER

BREADS

Chloe’s Fig Bread with Grand Marnier
YIELD

2 mini loaves

INGREDIENTS

1 egg
¾ cup sugar
¼ cup vegetable oil
¾ cup self-rising flour
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
½ cup chopped pecans or walnuts, reserve some for sprinkling on top of loaves
Cream cheese for spreading on warm fig bread

PREPARATION & METHOD

Spray 2 mini-loaf pans with baking spray with flour. Preheat oven to 350 degrees.

Wash the figs and remove stems. Chop or mash figs and stir in the Grand Marnier; let stand 15 minutes.

Whisk eggs in a large mixing bowl. Add the sugar and oil.

In another large mixing bowl, mix the flour, cinnamon, nutmeg and salt.

Measure 1/2 cup of the fig-Grand Marnier mixture and gently stir this into the egg mixture. You can eat the left overs, but don’t drive.

Add the dry ingredients to the fig-egg mixture.

Stir in the chopped nuts, reserving a few to sprinkle on the loaves.

Pour batter into 2 small well-greased loaf pans. Fill ½ full, NO MORE. Do not overfill.

Sprinkle reserved nuts on top and bake at 350º F for 35-45 minutes or until a straw inserted into the center comes out clean. This is a moist bread and it takes a while for the center to get cooked. If the tops of the bread are browning too much, place a piece of aluminum foil on top (loosely with shiny side down)

Cool in pan 5 min, then invert onto a drying rack. Bread can be frozen for later use.

Note: This recipe is great with frozen figs. I just freeze ripe figs in zip lock bags. They keep months.

MORE INFO

Recipe courtesy Big Mill Bed & Breakfast www.bigmill.com

Big Mill Bed & Breakfast is a romantic countryside Inn located on a family farm in eastern North Carolina, just minutes from major highways. There are five rooms and suites located in the main house and in the renovated Pack House Barn down by the lakes.

Big Mill is the perfect stopover on your way to the Outer Banks. There are acres of landscaped grounds and refurbished old farm barns. The owner’s parents moved here in 1922 and the inn is steeped in heritage. Big Mill is in no way roughing it; rather, it is country luxury. They also offer extended stay, business rates and are happy to give their guests a last minute special. If you want to escape the noise of the city, this is the perfect destination.

Chloe Tuttle is the Innkeeper/Owner of Big Mill and inspired recipe-developer who’s willing to share. We think you’re going to love this one.


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