Fig, Applesauce, and Almond Breakfast Loaf

Ingredients

• 0.5 teaspoon almond extract 
• 0.3 cup almonds toasted chopped
• 1.5 tablespoons almonds coarsely chopped
• 0.8 cup apple sauce 
• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 2.5 tablespoons brown sugar 
• 1 tablespoon butter chilled cut into small pieces
• 0.3 cup canola oil 
• 1 cup figs dried
• 1 large eggs 
• 2 large egg whites 
• 0.3 cup yogurt plain fat-free
• 1 tablespoon flour all-purpose
• 1.5 cups flour all-purpose
• 2 tablespoons flour all-purpose
• 0.8 cup granulated sugar 
• 0.1 teaspoon ground cinnamon 
• 1 teaspoon ground cinnamon 
• 0.5 teaspoon salt 
• 0.5 cup water boiling
• 0.5 cup flour whole-wheat

Equipment

• bowl
• oven
• knife
• whisk
• wire rack
• loaf pan
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare streusel, combine first 5 ingredients in a small bowl, stirring with a fork until crumbly; set aside.
3. 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.
4. Place egg whites and egg in a medium bowl; stir well with a whisk.
5. Add applesauce, yogurt, oil, and almond extract; stir well.
6. Add sugar; stir well.
7. Weigh or lightly spoon 75 ounces all-purpose flour and 5 ounces whole-wheat flour into dry measuring cups; level with a knife.
8. Combine flours and remaining ingredients in a large bowl, stirring with a whisk.
9. Drain figs, and coarsely chop.
10. Add figs and applesauce mixture to flour mixture, stirring until just combined. Divide batter between prepared pans.
11. Sprinkle streusel over batter.
12. 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.