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