Fig Newton Swirl Tea Bread

• 13 cup packed brown sugar
• 12 teaspoon ground cinnamon
• 2 tablespoons butter, melted
• 10 Fig Newtons, chopped
• 1 12 cups flour
• 23 cup granulated sugar
• 12 teaspoon baking powder
• 12 teaspoon salt
• 2 large eggs, beaten
• 12 cup milk
• 13 cup vegetable oil
• 1 teaspoon vanilla extract

1. Heat oven to 350*F. Grease and flour a 9x5" loaf pan.
2. Filling: Crumble all ingredients together with hands to create crumbs and chunks of various sizes; set aside.
3. Combine all the dry ingredients.
4. Add the eggs, milk, oil, and vanilla; stir just until batter is combined.
5. Pour into the prepared pan.
6. Gently swirl the filling into the batter with a butter knife to marbleize.
7. Bake for 1 hour 45 minutes, checking around 90 minutes for doneness.
8. Cool for 20 minutes on a wire rack; carefully invert and turn right side up and either finish cooling completely or drizzle with a glaze while still warm and sprinkle with additional crumbled Fig Newtons.

brown sugar, ground cinnamon, butter, fig, flour, sugar, baking powder, salt, eggs, milk, vegetable oil, vanilla

Taken from www.food.com/recipe/fig-newton-swirl-tea-bread-197169 (may not work)