|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 2g||6%|
|Total Sugars 29g|
|Vitamin C 1mg||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you happen to be so lucky as to have fig trees in your yard, or have a friend who does, you'll probably encounter an overabundance and wonder what to do with them, beyond eating them out of hand or adding them to salads. Consider this fig bread as a viable option, especially because the recipe yields two loaves, which means you can eat one and freeze one—or eat one and share the other.
It's a classic quick bread, which means you don't need yeast to make it rise, and it's made with pantry staples you're likely to have on hand. Feel free to substitute about 1/4 cup of whole-wheat flour for the all-purpose flour, if you like, or use olive oil for a more savory taste, instead of the vegetable oil.
Click Play to See This Fresh Fig Bread Recipe Come Together
"If you can get your hands on some fresh figs this season, make this delicious quick bread. It's moist, flavorful, and smells as delicious as it tastes. The recipe makes two loaves; one for you and the other for the neighbor whose fig tree you raided." —Carrie Parente
3 large eggs
2 to 2 1/2 cups sugar
2 cups ripe figs, mashed
3/4 cup vegetable oil
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup buttermilk, well shaken
1 cup pecans, chopped
Steps to Make It
Gather the ingredients.
Heat the oven to 350 F/180 C/Gas 4. Grease and flour two 9 x 5 x 3-inch loaf pans (or 3 small loaf pans).
In a mixing bowl with an electric mixer, beat the eggs. Add the sugar and beat well.
With the mixer on low speed, add the mashed figs and vegetable oil.
Sift together flour, baking soda, salt, and cinnamon.
Add the flour mixture to the first mixture alternating with the buttermilk. Beat until well blended.
Fold in chopped pecans.
Bake in the preheated oven for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. The center may sink slightly while cooling.
- You can also use dehydrated figs in this recipe if you soak them in enough hot water to coat and then drain them before using.
- If you don't have any buttermilk, you can create your own by adding a teaspoon or two of either vinegar (apple cider vinegar works well) or lemon juice to regular milk. Let it stand at room temperature for a few minutes until you see it start to bubble/curdle a bit. It should smell tangy but not spoiled.
- Walnuts would also work if you don't have or don't care for pecans.
- Feel free to add the zest of an orange to the batter, or add 1/2 cup of mini chocolate chips.
- Increase the amount of cinnamon if desired to 1 teaspoon, or play with other spices such as ginger, cloves, or cardamom.
- Feel free to reduce the sugar (going as low as 2 cups would work), and cut some of the figs instead of mashing them for variation in texture.
- Soak the figs in 1/4 cup of whiskey or bourbon for extra flavor.
How to Store and Freeze Fig Bread
- Store leftovers into an airtight container at room temperature, for three to five days.
- You can freeze this fig bread by wrapping in a paper towel (after it's cooled) and placing in a freezer-safe bag. It will last in the freezer for two to three months.