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Fig Bread Recipe

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4.4 from 10 reviews

This Fig Bread is a moist, flavorful loaf featuring fresh figs, brown sugar, and honey, perfectly balanced with warm cinnamon and crunchy hazelnuts. Made with white whole wheat flour and Greek yogurt for a tender crumb, this bread is ideal for breakfast, snacks, or even dessert. It’s easy to prepare and bakes to a golden finish, showcasing the natural sweetness and texture of fresh figs.

Ingredients

Dry Ingredients

  • 1 1/2 cups (180g) white whole wheat flour, plus more for dusting
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon

Wet Ingredients

  • 1/2 cup (120ml) extra virgin olive oil, plus more for greasing the pan
  • 1/2 cup (106g) brown sugar
  • 1/4 cup (85g) honey
  • 2 large eggs, at room temperature
  • 1/2 cup (113g) Greek yogurt
  • 1 teaspoon vanilla extract

Add-ins and Toppings

  • 1 cup chopped fresh figs (about 4 to 5 large figs)
  • 3 fresh figs, quartered
  • 1/4 cup hazelnuts, roughly chopped

Instructions

  1. Get ready: Preheat your oven to 350°F (175°C). Grease an 8 1/2 x 4 1/2-inch loaf pan with extra virgin olive oil and dust it lightly with flour to prevent sticking, or use baking spray for easier cleanup.
  2. Combine the dry ingredients: In a large mixing bowl, whisk together the white whole wheat flour, baking soda, baking powder, kosher salt, and ground cinnamon until well blended to ensure even distribution of leavening agents and spices.
  3. Combine the wet ingredients: In a separate medium mixing bowl, whisk together the extra virgin olive oil, brown sugar, honey, eggs, Greek yogurt, and vanilla extract thoroughly until the mixture is smooth and uniform.
  4. Make the batter: Pour the wet ingredient mixture into the dry ingredients bowl. Using a whisk, gently mix just until combined to avoid overworking the batter. Fold in the chopped fresh figs with a rubber spatula, ensuring they are evenly distributed throughout the batter without breaking them down too much.
  5. Bake: Pour the batter into the prepared loaf pan, smoothing the top gently. Arrange the quartered fresh figs evenly on top and sprinkle the roughly chopped hazelnuts over the surface. Place the pan in the preheated oven and bake for 60 to 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean without wet batter.
  6. Cool: Remove the baked loaf from the oven and let it cool in the pan for 15 minutes to set. Then carefully turn the loaf out onto a wire rack and allow it to cool completely before slicing to preserve its texture and flavor.
  7. Serve: Slice the fig bread and serve as desired. Store tightly wrapped at room temperature for up to 3 days to maintain freshness and moisture.

Notes

  • For best results, use fresh ripe figs. If fresh figs aren’t available, dried figs can be substituted but soak them in warm water for 10 minutes first to rehydrate.
  • You can substitute extra virgin olive oil with another neutral oil like canola or vegetable oil if preferred.
  • Ensure eggs are at room temperature to improve batter consistency and final texture.
  • Toasting the hazelnuts before chopping will enhance their flavor and crunch.
  • This bread freezes well; wrap tightly in plastic wrap and place in a freezer bag for up to 1 month. Thaw at room temperature before serving.

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