Fig Bread
Elevate your baking game with this delightful Fig Bread recipe, a perfect balance of natural sweetness and warm, spiced flavors. Made with tender dried figs simmered to perfection, a touch of ground cinnamon, and a mix of granulated and brown sugar, this moist loaf is rich and satisfying. A scattering of chopped nuts, like walnuts or pecans, adds a delightful crunch, while the aromatic hint of vanilla ties everything together. Ideal for breakfast, brunch, or an afternoon treat, this easy-to-make bread comes together in under 20 minutes of prep time. Whether served warm with a pat of butter or enjoyed on its own, this homemade fig bread will add a wholesome, gourmet touch to your table. Perfect for lovers of fruit-forward baked goods, this recipe is a must-try for any occasion!
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Recipe Information
Ingredients
- 1.5 cups Dried figs
- 1 cup Water
- 0.5 cup Unsalted butter
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 1.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Chopped nuts (e.g., walnuts or pecans)
- 0.5 cup Milk
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or nonstick spray.
Place the dried figs and water in a small saucepan. Bring to a simmer over medium heat and cook for 5 minutes, or until the figs are soft and the water has mostly absorbed. Remove from heat and let cool slightly. Then chop the figs into small pieces and set aside.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Fold in the cooled, chopped figs and chopped nuts.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 3296 mg | 143% | |
| Total Carbohydrate | 443.9 g | 161% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 234.8 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 486 mg | 37% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1402 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
