Instructions: Preheat oven to 350. Grease and flour 2 loaf pans. The original recipe called for 9 inch pans. I think Ill use 8" pans next time. I used Bakers Joy to prepare the pans. Gently warm the OJ and rum. Add the figs, remove from heat, cover and let soak for 20 minutes. Puree the figs with their liquid in a food processor. Add the brown sugar (I used light brown), applesauce, yogurt, oil, and egg whites. Puree. In a separate bowl sift together the flour (I used King Arthurs 100% White Whole Wheat), and remaining dry ingredients. Fold in the wet ingredients just until mixed (I added 2 tbsp milk since I used a heavier flour). Spoon into loaf pans and bake for 50 minutes or until a pick inserted comes out clean. Let cool 10 minutes before removing from pans.

Kristin: This bread is very good. And sweet. I think it might be Christmas presents next year. It didnt rise much. Could be the flour. Or I might need to increase the leavening. The author says this bread is even better the next day.

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