Fabulous Fig Bread
Source: California Fig Advisory Board
Yield: One 8 1/2 x 4 1/2-inch loaf

1 cup dried figs, ground
1 cup boiling water
3/4 cup pistachios
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
4 tbsp margarine or butter
1 cup sugar
3 tbsp egg substitute or 1 egg
1 tsp vanilla

In a medium-sized heat-proof bowl, combine the figs and pistachios, add boiling water and let cool to room temperature, about 1 hour.

Position a rack in the center of the oven and preheat to 350F. Grease an 8 1/2 by 4 1/2-inch loaf pan.

In medium sized bowl, combine the flour, baking soda and salt.

In a large bowl, beat the butter until fluffy. Gradually beat in the sugar. Add the egg and vanilla and beat for 1 to 2 minutes, or until lightened. Add the dry ingredients and beat until just blended. With a spoon, blend in the fig mixture.

Turn into the prepared pan and bake 1 to 1 1/4 hours, or until the bread just begins to pull away from the sides of the pan, and the top springs back when lightly touched. Cool in pan on a rack for 15 minutes, and then turn out and cool completely. Wrap in plastic and store overnight before serving. Cut into thin slices.