Fig Bread
This Fig Bread is the cozy loaf to reach for when the weather turns crisp. Chopped dried figs bring chewy bursts of natural sweetness to every slice, while cinnamon and nutmeg fill the kitchen with the scent of autumn. A splash of buttermilk keeps the crumb soft, moist, and tender, and the recipe comes together with everyday pantry staples—simple enough for beginner bakers but pretty enough to share with company.
Equipment
- Mixing bowls one large, one medium
- Loaf pan 9x5-inch
- Whisk
- Spatula
- Measuring cups and spoons
- Cutting board and knife for chopping figs
- Parchment paper (optional)
- Wire cooling rack
- Oven
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
For Serving (Optional)
- butter for spreading on slices
- cream cheese for serving
- honey for serving
- vanilla ice cream for serving warm slices
- almond butter for toasting slices
Instructions
- 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 9x5-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.
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.
Nutrition
Serving: 1SliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 31mgSodium: 170mgPotassium: 120mgFiber: 2gSugar: 16gVitamin A: 2IUVitamin C: 1mgCalcium: 4mgIron: 6mg
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