Everyone has their comfort zone in the kitchen. Maybe you make a mean meatloaf or the very best chocolate chip cookies. Maybe your spaghetti sauce has garnered a reputation around your neighborhood. For me, quick breads, muffins, and scones are my jam because they come together quickly, and I can experiment with ways to make them a bit healthier by incorporating some whole grains and much less sugar than is often called for.
Sometimes, in my endless tweaks, I come up with a real winner, a recipe I'll keep coming back to for a long time. Such is the case with this almond-fig breakfast bread.