Orange Fig Buttermilk Loaves

(from home4edu’s recipe box)

Another version of the Apple Buttermilk Loaves
Yield: 2 loaves
Pans: basic loaf pan 8 1/2 × 4 1/2 × 2 5/8"
Flour options: 1 1/2 C flour and 1 1/2 whole wheat flour. Still works fine.
I have also written up the Apple Buttermilk Version and the Orange Pear Version on another post here.

Source: My version from Grandma Voegele

Prep time: 20 minutes
Cook time: 60 minutes
Serves 24 people

Categories: Quick Breads

Ingredients

  • 2 C flour **
  • 1 C whole wheat flour (pastry or red)
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/8 -1/4 tsp nutmeg
  • 1 C butter
  • 1/4 C white sugar
  • 1/4 C sucanat
  • 2/3 C brown sugar
  • 3 eggs
  • 1 tsp vanilla
  • 3/4 C buttermilk
  • 2/3 pint of fig preserves
  • 1 Tbs orange zest
  • opt - 1/2 C chopped pecans, walnuts or almonds
  • prepared loaf pans: shortening & flour or non-stick spray

Directions

  1. Combine flours, nutmeg, baking powder, baking soda and salt in a mixing bowl; set aside.

  2. Cream butter and sugars.

  3. Beat in eggs 1 at a time; add vanilla.

  4. Stir in buttermilk alternately with flour mixture.

  5. Fold in fig preserves and orange zest.

  6. Pour into prepared loaf pans; bake @ 350 degrees F for 50-60 min. Done when passes toothpick test.

  7. Cool in pans for 10 min. Turn out on cooling racks.

  8. Cool before storing.

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