Apricot Fig Bread

---

The apricot jam and chopped fig swirl make this a nice breakfast bread. Rise time is not included in cook or prep time. Both bread machine and non-bread machine options. The original recipe comes from the ca fig advisory board.

---

Steps

---

Non-bread machine: in large bowl mix yeast , splenda brown sugar , splenda for baking or sugar , powdered milk , cardmon , nutmeg , cinnamon , ginger , whole wheat flour , bread flour and salt.

---

Mix oil , lemon juice , egg substitute and warm water.

---

Add to dry ingredients and with a dough hock on a stand mixer mix till soft ball forms.

---

Bread machine: place all ingredints , except filling into bread machine and run on dough cycle till end of dough cycle.

---

Place dough on a floured board.

---

Cover and let rest for 10-15 minutes.

---

Roll into a rectangle that is about 1 / 2 inch thick.

---

Spread apricot jam over dough leaving 1 / 2 inch edge all the way around.

---

Sprinkle with chopped figs.

---

Roll up , sealing edges and placing in a greased loaf pan.

---

Let rise in a warm place , till almost doubled about 1 hour.

---

Bake at 375 f for 30 to 35 minutes.

---

Cool on rack.

---

Ingredients

---

fast rising yeast, splenda brown sugar blend, splenda sugar substitute, non-fat powdered milk, ground cardamom, ground nutmeg, cinnamon, ground ginger, whole wheat flour, bread flour, salt, vegetable oil, lemon juice, egg substitute, warm water, dried fig, apricot jam