Fall baking season is officially here, and this Fig Bread is the loaf I reach for first when the weather turns crisp.
It fills the whole kitchen with the smell of cinnamon, nutmeg, and warm brown sugar while it bakes.
Chopped dried figs bring chewy little bursts of natural sweetness to every slice. A splash of buttermilk keeps the crumb soft, moist, and tender.
I love serving it with coffee on a slow morning or setting it out for friends at a casual weekend brunch.
It is simple enough for beginner bakers, but pretty enough to share with company.
If you are planning a full autumn baking list, my fall bread recipes roundup has plenty more loaves to try next. For now, grab your loaf pan and let’s get baking.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 60 minutes |
| Total Time | 1 hour 15 minutes |
| Servings | 12 slices |
| Difficulty Level | Easy |
Why You’ll Love This Fig Bread Recipe
This fig bread is a lovely balance of sweet, moist, and gently spiced. It comes together with everyday pantry staples, so you can bake it any day of the week.
- Simple Ingredients: You likely have most of what you need in your pantry already.
- Versatile: It works for breakfast, an afternoon snack, or a dessert with a simple glaze.
- Moist and Flavorful: The figs and buttermilk keep every slice tender and delicious.
- Perfect for Fall: Cinnamon and nutmeg make it a cozy seasonal treat.
- Beginner-Friendly: The steps are straightforward for bakers of every skill level.
You might also enjoy: Chai Spiced Banana Bread
Ingredients
This loaf uses simple, wholesome ingredients that come together fast.
The same dried fruit and warm spice idea shows up in my date nut bread, which makes a great next bake.
- 1 cup chopped dried figs
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ teaspoon sea salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 organic eggs
- ½ cup vegetable oil
- ½ cup buttermilk
Kitchen Equipment Needed
You do not need any fancy tools to make this fig bread. Here is the basic equipment that keeps the process smooth.
- Mixing bowls (one large, one medium)
- Loaf pan (9×5-inch)
- Whisk
- Spatula
- Measuring cups and spoons
- Cutting board and knife (for chopping figs)
- Parchment paper (optional)
- Wire cooling rack
- Oven
Read Also: Gingerbread Loaf Recipe
Recommended Products for This Recipe
These are my personal recommendations based on years of baking quick breads at home.
Each one solves a small problem that can make a loaf turn out better.
1. Organic Dried Mission Figs
Soft, plump figs chop easily and give you a jammy sweetness in every bite.
Starting with fresh, pliable fruit also means you can skip the soaking step most of the time.
2. USA Pan Bakeware Loaf Pan
A sturdy aluminized steel pan heats evenly, so the edges brown nicely without drying out the center.
The ridged surface helps the loaf release cleanly, which is a big help with a sticky fruit bread.
3. Stainless Steel Cooling Rack
Air flows all the way around the loaf, so the bottom stays crisp instead of turning damp.
It also gives you a safe spot for your bread while it cools completely before slicing.
4. Powdered Buttermilk
I keep a canister in my pantry for the days I forget to buy a carton.
It stores for months, and it gives this loaf the same tender crumb and slight tang as the liquid version.
5. Precut Parchment Loaf Pan Liners
These fit a 9×5-inch pan perfectly, so there is no measuring or trimming.
You can lift the whole loaf out by the edges with zero sticking.
That same pan works beautifully for my pumpkin bread too.
Step-by-Step Instructions: How to Make Fig Bread
Follow these detailed steps to bake a perfectly moist and flavorful fig bread. Each step is broken down so the process feels clear and approachable, even for first-time bakers.
1. Preheat the Oven and Prep the Loaf Pan
- Move an oven rack to the center position so the bread bakes evenly from top to bottom.
- Preheat your oven to 350°F (175°C) and give it a full 10 to 15 minutes to reach temperature.
- Grease a 9×5-inch loaf pan with a thin layer of vegetable oil, making sure to coat the corners and sides.
- For easy removal, you can line the pan with parchment paper instead, leaving a little extra paper hanging over the long sides to use as handles later.
- Set the prepared pan aside while you make the batter.
2. Prepare the Dried Figs
- Place 1 cup of dried figs on a cutting board.
- Use a sharp knife to chop them into small, bite-sized pieces, roughly the size of raisins.
- Chop the pieces evenly so every slice of bread has the same chewy texture.
- If your figs feel very dry or hard, soak them in warm water for 10 minutes to soften them, then drain well and pat them dry with a paper towel before chopping.
- Set the chopped figs aside until you are ready to fold them into the batter.
3. Mix the Dry Ingredients
- In a large mixing bowl, add 1 ¾ cups all-purpose flour, ½ cup granulated sugar, and ½ cup brown sugar.
- Add ½ teaspoon sea salt, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg.
- Use a whisk to blend everything together for about 30 seconds, breaking up any lumps of brown sugar as you go.
- Make sure the spices and baking soda are evenly distributed, since this prevents clumps and gives the bread a uniform texture.
4. Whisk the Wet Ingredients
- In a separate medium mixing bowl, crack 2 organic eggs and whisk them lightly until the yolks and whites are combined.
- Add ½ cup vegetable oil and ½ cup buttermilk to the eggs.
- Whisk until the mixture looks smooth and well combined, with no streaks of oil on the surface.
- Remember that the buttermilk adds a slight tang and helps keep the finished bread moist.
5. Combine Wet and Dry Ingredients
- Slowly pour the wet ingredients into the bowl with the dry ingredients.
- Use a spatula to gently fold the mixture together, scraping the bottom and sides of the bowl as you go.
- Stop folding as soon as the flour disappears, because overmixing can make the bread dense.
- The batter should look slightly lumpy but uniform, and that is exactly what you want.
6. Fold in the Figs
- Add the chopped dried figs to the batter.
- Gently fold them in with the spatula until they are evenly distributed.
- If any figs are stuck together in clumps, separate them with your fingers as you stir.
- Spreading the figs out well means you get bursts of sweetness throughout the whole loaf.
7. Pour the Batter into the Loaf Pan
- Transfer the batter into your prepared loaf pan, scraping the bowl clean with the spatula.
- Use the back of the spatula to smooth the top into an even layer so the loaf bakes evenly.
- Tap the pan lightly on the counter a couple of times to release any trapped air bubbles.
8. Bake the Fig Bread
- Place the loaf pan on the center rack of the preheated oven.
- Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Check the bread at the 55-minute mark to avoid overbaking, since every oven runs a little differently.
- The top should look golden brown and slightly cracked when it is ready.
9. Cool and Remove from the Pan
- Remove the bread from the oven and let it cool in the loaf pan for 10 minutes.
- Carefully transfer the loaf to a wire rack to cool completely.
- If you used parchment paper, simply lift the bread out by the edges.
- Wait until the loaf is fully cool before slicing so you get clean, neat pieces.
Another favorite: Apple Butter Bread Recipe
Tips for The Best Fig Bread
A few small habits make the difference between a good loaf and a great one.
They are the same habits I use for my banana nut bread.
- Use room-temperature buttermilk and eggs for a smoother batter.
- Chop the dried figs evenly to keep the texture consistent in every slice.
- Do not skip greasing the loaf pan, or use parchment paper to prevent sticking.
- Check for doneness early to avoid a dry loaf, since ovens can vary.
- Let the bread cool completely before slicing for cleaner cuts.
Serving Suggestions
This fig bread is incredibly versatile and fits into so many moments.
Its sweet, spiced flavor makes it a cozy companion for a brunch table or a quiet afternoon with a cup of tea.
- Slice it and spread with butter for a simple, comforting snack.
- Pair it with cream cheese or honey for a sweet breakfast treat.
- Serve a warm slice with a scoop of vanilla ice cream for a decadent dessert.
- Toast slices and top them with almond butter for a hearty snack.
- Enjoy it alongside a hot cup of coffee or chai tea for the ultimate fall vibe.
For a cozy drink pairing, try: Spiced Apple Cider
Variations of Fig Bread
Want to switch things up? Here are some fun twists, and the nutty idea below is inspired by my pear walnut bread.
- Add ½ cup chopped walnuts for extra crunch.
- Swap the buttermilk for Greek yogurt for a tangier flavor.
- Drizzle the cooled loaf with a honey glaze for extra sweetness.
- Mix in ¼ cup dried cranberries for a festive touch.
- Use whole wheat flour for a heartier, nuttier loaf.
Storage and Reheating
Proper storage keeps your fig bread fresh and delicious for days.
Follow these simple guidelines for the best results.
- Store the bread in an airtight container at room temperature for up to 3 days.
- Refrigerate it for up to a week to extend freshness.
- Freeze the whole loaf or individual slices, wrapped tightly in plastic wrap and placed in a freezer bag, for up to 3 months.
- Reheat slices in a toaster oven at 300°F for 5 minutes to refresh them.
- Avoid the microwave, as it can make the bread soggy.
Read Also: Honey Oatmeal Bread Recipe
Nutritional Facts
Here is a rough estimate of the nutrition per slice, based on 12 slices per loaf.
If you like to compare loaves, my apple pie bread is another good one to check.
- Calories: 220 kcal
- Fat: 10g
- Carbohydrates: 30g
- Protein: 3g
- Sugar: 16g
- Fiber: 2g
Health Benefits of Key Ingredients
Figs and the other ingredients in this bread are not just delicious, they bring some nice perks too.
Dried figs are a natural sweetener that adds fiber and antioxidants, while cinnamon and nutmeg add warmth and anti-inflammatory compounds.
- Dried Figs: Rich in fiber, which supports digestion and heart health.
- Cinnamon: May help regulate blood sugar and has antioxidant properties.
- Nutmeg: Contains anti-inflammatory compounds and may aid digestion.
- Buttermilk: Provides calcium and supports gut health with probiotics.
- Organic Eggs: High in protein and essential nutrients like choline.
For another fig favorite, try: Sicilian Fig Cookies Recipe
FAQs About Fig Bread
1. Can I use fresh figs instead of dried figs?
Fresh figs can work, but they are much wetter, so you will need to adjust the recipe.
Use 1 ½ cups of finely chopped fresh figs and reduce the buttermilk to ⅓ cup to avoid a soggy batter.
Pat the fresh figs dry before adding them to the batter.
2. What can I substitute for buttermilk?
Mix ½ cup of milk with 1 teaspoon of lemon juice or white vinegar and let it sit for 5 minutes.
You can also use plain Greek yogurt thinned with a little water.
Greek yogurt keeps baked goods wonderfully moist, just like in my Greek yogurt banana bread.
3. Can I make this recipe gluten-free?
Yes, you can swap the all-purpose flour for a 1:1 gluten-free flour blend.
Make sure your baking soda is labeled gluten-free, since some brands may have cross-contamination.
4. How do I know when the bread is done?
Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is done.
The top should be golden brown and slightly firm to the touch.
5. Can I add nuts to this recipe?
Absolutely, you can fold in ½ cup of chopped walnuts or pecans along with the figs.
Toast the nuts lightly first for even more depth of flavor.
Fig Bread
Ingredients
- 1 cup chopped dried figs about 150g; chopped into raisin-sized pieces
- 1 ¾ cups all-purpose flour about 210g
- ½ cup granulated sugar about 100g
- ½ cup brown sugar about 100g, packed
- ½ teaspoon sea salt about 3g
- 1 teaspoon baking soda about 5g
- 1 teaspoon ground cinnamon about 3g
- ½ teaspoon ground nutmeg about 1g
- 2 organic eggs room temperature
- ½ cup vegetable oil about 120ml
- ½ cup buttermilk about 120ml, room temperature
- butter for spreading on slices
- cream cheese for serving
- honey for serving
- vanilla ice cream for serving warm slices
- almond butter for toasting slices
Equipment
- Mixing bowls one large, one medium
- Loaf pan 9×5-inch
- Whisk
- Spatula
- Measuring cups and spoons
- Cutting board and knife for chopping figs
- Parchment paper (optional)
- Wire cooling rack
- Oven
Method
- Move an oven rack to the center position and preheat the oven to 350°F (175°C) for a full 10 to 15 minutes. Grease a 9×5-inch loaf pan with vegetable oil or line it with parchment paper, leaving overhang as handles.
- Chop 1 cup of dried figs into small, raisin-sized pieces. If the figs feel very dry or hard, soak them in warm water for 10 minutes, then drain, pat dry, and chop.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, sea salt, baking soda, cinnamon, and nutmeg for about 30 seconds, breaking up any lumps of brown sugar.
- In a medium bowl, whisk the eggs lightly, then add the vegetable oil and buttermilk and whisk until smooth with no streaks of oil.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula until the flour just disappears; the batter should look slightly lumpy but uniform.
- Gently fold the chopped figs into the batter until evenly distributed, separating any clumps with your fingers.
- Transfer the batter to the prepared loaf pan, smooth the top with the back of the spatula, and tap the pan lightly on the counter to release air bubbles.
- Bake on the center rack for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs and the top is golden brown and slightly cracked.
- Cool in the pan for 10 minutes, then transfer the loaf to a wire rack to cool completely before slicing.
Nutrition
Notes
- Use room-temperature buttermilk and eggs for a smoother batter.
- Chop the dried figs evenly so every slice has the same chewy texture.
- Do not skip greasing the loaf pan, or use parchment paper to prevent sticking.
- Check for doneness at the 55-minute mark, since every oven runs a little differently.
- Let the bread cool completely before slicing for clean, neat pieces.
- Swap the buttermilk for Greek yogurt for a tangier flavor, or use ½ cup milk plus 1 teaspoon lemon juice as a buttermilk substitute.
- For a gluten-free version, use a 1:1 gluten-free flour blend and confirm the baking soda is labeled gluten-free.
- Fold in ½ cup chopped walnuts or pecans along with the figs for extra crunch; toast the nuts first for more depth.
- Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze wrapped tightly for up to 3 months.
- Reheat slices in a toaster oven at 300°F for 5 minutes; avoid the microwave, which can make the bread soggy.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Fig Bread Recipe is the perfect way to welcome cozy fall vibes into your kitchen.
Sweet, chewy figs and warm cinnamon and nutmeg make every slice a comforting treat.
It is simple, forgiving, and so satisfying to bake. Grab your mixing bowls, preheat the oven, and fill your home with the scent of autumn.
If you try this fig bread, I would love to hear how it turned out in the comments below.
Share a photo or pass the recipe along to a friend who loves a good loaf.
Recommended:
- Pumpkin Pull Apart Bread
- Blueberry Pumpkin Bread Recipe
- Harvest Spice Bread
- Cinnamon Streusel Bread Recipe
- Bourbon Pecan Bread Recipe
