Lemon Fig Quick Bread

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Ingredients:

• 1/2 cup fig preserves
• 1/2 cup Greek yogurt
• 1/2 cup milk
• 2 large eggs
• 1/2 cup butter melted and cooled
• 1 tablespoon lemon infused olive oil
• 3/4 cup sugar
• 5 small dried figs coarsely chopped
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 1/2 cups flour

Steps:

• Mix fig preserves
• yogurt
• and milk together
• Whisk the eggs
• and blend into the milk mixture
• Add cooled butter and olive oil
• then mix in sugar
• Toss the chopped figs into a small amount of flour
• and mix into mixture
• followed by baking soda and salt
• Mix in flour; this should produce a thick but still loose batter
• like for muffins or cornbread
• Pour into a greased and floured 8x4 loaf pan and bake at 350f for 25 minutes Turn pan at this point
• and bake for a minimum of 25 more minutes Loaf is done when a sharp knife stuck into the top comes out clean
• Rest loaf in pan on cake rack for 30 to 45 minutes
• then turn out and allow to cool completely
• If you cannot find lemon infused olive oil
• use a tablespoon of regular olive oil and the zest of one lemon

Mom's Banana Bread

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Ingredients:

• 2 cups mashed bananas
• 1 cup sugar
• 2 eggs well beaten
• 2 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons milk
• 1/2 cup chopped nuts
• 1/2 cup melted butter

Steps:

• Combine all ingredients mixing in melted butter last Bake in loaf pans for 1 hour at 350 degrees Once youve pulled it out of the oven
• gently remove it from the pan Mom recommends waiting five minutes
• but I rarely have problems with getting it out right away and wrap in tin foil This will keep the moisture in
• without the bread getting soggy Let it sit for at least half an hour before cutting into it also for moisture purposes