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Favorite Fig Bread Recipe

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4.2 from 15 reviews

This Favorite Fig Bread is a moist, spiced quick bread bursting with fresh fig chunks and crunchy walnuts. Perfectly balanced with warm spices like cloves, nutmeg, cardamom, and cinnamon, it’s ideal for breakfast or an afternoon snack. The combination of fresh figs and nuts creates a delicious texture contrast in every bite. Easy to prepare and bake, this fig bread is a wonderful way to enjoy seasonal figs year-round.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour (plus extra for dusting)
  • 1⅓ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon ground cloves
  • ½ teaspoon freshly ground nutmeg
  • ½ teaspoon ground cardamom
  • ½ teaspoon cinnamon powder
  • ¼ teaspoon sea salt
  • ½ cup chopped walnuts (or pecans)

Wet Ingredients

  • ½ cup vegetable oil
  • ½ cup whole milk
  • 3 large eggs (beaten)
  • 1 teaspoon vanilla extract
  • 1 cup fresh figs (chopped)

Other Ingredients

  • 1 tablespoon softened butter (for greasing the pan)

Instructions

  1. Preheat the Oven: Set your oven to 350℉ (175℃) and allow it to fully heat while preparing the batter.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, ground cloves, freshly ground nutmeg, ground cardamom, cinnamon powder, and sea salt until evenly combined.
  3. Prepare the Walnuts: Place the walnuts into a ziplock bag and crush them using a mallet or pulse briefly in a small food processor to achieve a coarse texture. Then fold the walnut pieces into the dry flour mixture to coat them thoroughly; this helps prevent them from sinking during baking.
  4. Mix Wet Ingredients: In a separate medium bowl, whisk together the vegetable oil, whole milk, beaten eggs, vanilla extract, and chopped fresh figs until smooth and well combined.
  5. Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl containing the dry ingredients. Gently fold them together just until incorporated—be careful not to overmix to keep the bread tender.
  6. Prepare the Pan: Grease your loaf pans or bundt pan with softened butter and lightly dust with flour to prevent sticking.
  7. Pour and Bake: Transfer the batter evenly into the prepared pans. Bake in the middle rack of the oven. If using a bundt pan, bake for about 60 minutes; if using two loaf pans, bake for about 45 minutes or until the bread turns golden brown and a toothpick inserted in the center comes out clean.
  8. Cool the Bread: After baking, allow the fig bread to cool in the pan for approximately 10 minutes. Then remove it from the pan and place it on wire racks to cool completely before slicing and serving.

Notes

  • If using frozen figs, ensure they are fully defrosted and well-drained to prevent excess moisture which can cause the bread to sink.
  • Coating walnuts with flour before folding into the batter stops them from settling to the bottom during baking.
  • Use coarsely chopped figs to maintain distinct fig chunks throughout the bread.
  • Since oven temperatures vary, use the toothpick test to check doneness—should come out clean without wet batter.
  • During fig season, chop figs in one-cup portions and freeze them for year-round use in this bread.
  • For an extra moist variation, substitute one egg with half of a ripe mashed banana.

Find it online: https://flavorspath.com/favorite-fig-bread-recipe/