“This recipe has its own extraordinary flavors which tastes very pleasing for a breakfast with a cup of yogurt or even as dessert.”

INGREDIENTS

2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup unsalted roasted pistachios (or walnuts), shelled and chopped
8 dried figs, chopped
2 teaspoons grated fresh ginger (or 1 teaspoon ground ginger)
1 cup low-fat buttermilk
1/3 cup molasses
2 tablespoons canola oil
2 eggs
Nonfat cooking spray

DIRECTIONS

• Preheat oven to 350º F.
• Combine flour, sugar, baking powder, cinnamon, baking soda, salt and nutmeg in a large mixing bowl; mix well.
• Make a well in the center of the mixture and add the pistachios and figs. Mix well.
• Combine ginger, buttermilk, molasses, oil and eggs in a medium-sized bowl; mix well then pour into flour mixture.
• Stir until batter is moist.
• Coat an 8" x 4" loaf pan with nonfat cooking spray.
• Pour in batter then bake at 3500 for 1 hour or until toothpick or knife inserted in center comes out clean.
• Let pan cool for 15-20 minutes on a wire rack.
• Loosen bread from pan and cool completely on wire rack before slicing.