Why You’ll Love This Recipe
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Packed with flavor – Sweet figs, warming spices, and crunchy nuts make every bite delicious.
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Easy to make – Simple mixing method with everyday pantry staples.
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Perfect texture – Moist and tender inside, with just the right amount of crunch from the nuts.
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Versatile – Great for breakfast, brunch, or as a sweet snack with tea or coffee.
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Crowd-pleasing – A comforting loaf that feels homemade and special at the same time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dry mix:
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2 cups all-purpose flour, plus more for dusting
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1 1/3 cups white sugar
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1 tsp baking soda
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1 tsp baking powder
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1/2 tsp ground clove
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1/2 tsp nutmeg, freshly grated
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1/2 tsp ground cardamom
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1/2 tsp ground cinnamon
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1/4 tsp sea salt
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1/2 cup chopped walnuts or pecans
For the wet mix:
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1/2 cup vegetable oil
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1/2 cup whole milk
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3 large eggs, beaten
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1 tsp vanilla extract
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1 cup chopped fresh figs
For preparing the pan:
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1 tbsp softened butter
Directions
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Preheat oven to 350°F (175°C). Grease a bundt pan or two loaf pans with butter and dust lightly with flour.
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In a large bowl, whisk together flour, sugar, baking soda, baking powder, clove, nutmeg, cardamom, cinnamon, and salt. Fold in crushed walnuts or pecans.
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In another bowl, whisk together vegetable oil, milk, eggs, vanilla, and chopped figs until well combined.
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Gently fold wet mixture into dry mixture until just incorporated. Do not overmix.
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Pour batter into prepared pan(s) and smooth the top.
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Bake for about 1 hour (bundt pan) or 45 minutes (loaf pans), until golden brown and a toothpick inserted comes out clean.
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Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and timing
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Preparation time: 23 minutes
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Cooking time: 47 minutes
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Total time: 1 hour 10 minutes
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Servings: 4 (bundt pan or two loaves)
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Calories: about 3100 kcal (entire recipe)
Variations
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Swap nuts: Use almonds, hazelnuts, or omit for a nut-free version.
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Add dried fruit: Stir in chopped dried figs, dates, or raisins for extra sweetness.
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Glaze it: Drizzle with a simple sugar glaze or cream cheese icing for a dessert-style loaf.
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Use whole wheat flour: Replace half the all-purpose flour with whole wheat for a heartier texture.
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Spice it up: Add ginger or allspice for a different flavor twist.
Storage/Reheating
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Room temperature: Wrap tightly and store at room temperature for up to 3 days.
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Refrigerator: Keeps well for up to 5 days when stored in an airtight container.
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Freezer: Freeze slices individually or whole loaf, wrapped in plastic and foil, for up to 2 months. Thaw at room temperature before serving.
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Reheat: Warm slices in a 300°F oven for 8–10 minutes or toast lightly for extra crunch.
FAQs
Can I use dried figs instead of fresh?
Yes, but soak them in warm water for 15 minutes to soften before adding to the batter.
Can I make this bread without nuts?
Absolutely, simply leave them out or replace with sunflower seeds or pumpkin seeds.
Can I use brown sugar instead of white?
Yes, brown sugar will add a deeper, caramel-like flavor.
Can I make this recipe dairy-free?
Yes, substitute almond milk or oat milk for whole milk.
How do I know when the bread is done baking?
Insert a toothpick in the center—if it comes out clean, the bread is ready.
Can I bake this as muffins instead of a loaf?
Yes, bake in a muffin tin at 350°F for 20–25 minutes.
Can I freeze leftover fig bread?
Yes, wrap tightly and freeze for up to 2 months.
What’s the best way to serve fig bread?
It’s delicious warm with butter, or toasted with cream cheese.
Can I reduce the sugar in this recipe?
Yes, you can reduce sugar by up to 1/3 without affecting texture too much.
Can I use gluten-free flour?
Yes, replace with a 1:1 gluten-free flour blend for a gluten-free version.
Conclusion
Tasty fig bread is a wonderful way to bring the natural sweetness of figs into a comforting homemade loaf. Moist, spiced, and just the right amount of nutty, it’s perfect for breakfast, a sweet snack, or even dessert. Whether enjoyed plain, toasted, or topped with butter, this bread is sure to become a family favorite.
Tasty Fig Bread
- Prep Time: 23 minutes
- Cook Time: 47 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 bundt pan or 2 loaves (about 4 servings)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Moist, spiced fig bread made with fresh figs, warm spices, and crunchy nuts. Perfect for breakfast, brunch, or dessert with a tender, flavorful texture.
Ingredients
2 cups all-purpose flour, plus more for dusting
1 1/3 cups white sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp ground clove
1/2 tsp freshly grated nutmeg
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1/4 tsp sea salt
1/2 cup chopped walnuts or pecans
1/2 cup vegetable oil
1/2 cup whole milk
3 large eggs, beaten
1 tsp vanilla extract
1 cup chopped fresh figs
1 tbsp softened butter (for greasing pan)
Instructions
- Preheat oven to 350°F (175°C). Grease a bundt pan or two loaf pans with butter and dust lightly with flour.
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, clove, nutmeg, cardamom, cinnamon, and salt. Fold in chopped walnuts or pecans.
- In another bowl, whisk together vegetable oil, milk, eggs, vanilla, and chopped figs until well combined.
- Gently fold wet mixture into dry mixture until just incorporated. Do not overmix.
- Pour batter into prepared pan(s) and smooth the top.
- Bake for about 1 hour (bundt pan) or 45 minutes (loaf pans), until golden brown and a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Swap nuts with almonds, hazelnuts, or omit for a nut-free version.
Add dried figs, dates, or raisins for extra sweetness.
Top with a sugar glaze or cream cheese icing for dessert style.
Substitute half the flour with whole wheat for a heartier loaf.
Store at room temperature up to 3 days, refrigerated 5 days, or frozen up to 2 months.
Nutrition
- Serving Size: 1/4 loaf (approx. 1 slice)
- Calories: 775
- Sugar: 57g
- Sodium: 480mg
- Fat: 35g
- Saturated Fat: 5g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 104g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 95mg
