Favorite Fig Bread (Fig Cake) Recipe

I recently tried a moist fig cake recipe featuring all purpose flour, granulated sugar, cardamom, fresh figs and walnuts. This savory blend of flavors from Fall Fig Recipes adds a twist to traditional treats. The delightful combination of ingredients makes each bite a journey into simple, seasonal culinary pleasures indeed.

I’ve always had a soft spot for recipes that mix unexpected ingredients into something truly special. When I first came across this fig bread recipe, I knew it was going to be something different.

Stuff like 2 cups all purpose flour, 1 cup granulated sugar, and a touch of baking powder and baking soda create the perfect base for the cake. Tossing in a teaspoon of ground cardamom gives it a unique twist and a hint of warmth that’s just right for Fall.

Then there are the fresh chopped figs and walnuts that really steal the show, not to mention the blend of eggs, vegetable oil, milk, and vanilla extract that work together like magic. I was also inspired by a few ideas i saw with fall fig recipes and Italian fig recipes.

I promise you’ll be curious and excited to try this fig bread to see how a simple fig puree can transform into something deliciously impressive.

Why I Like this Recipe

I really like this fig bread recipe for a number of reasons:

1. I love how the bread turns out moist and sweet every time its baked. It reminds me of a warm fall day and gives me this cozy feeling.
2. I enjoy the mix of fresh figs and walnuts. The figs add this natural sweet taste while the walnuts give it a nice crunch that I just can’t get enough of.
3. The cardamom in the recipe really makes it stand out. It spices up the whole thing and makes the flavor feel unique and special.
4. I appreciate that the recipe is simple and a bit forgiving even if I mess up sometimes. Its not too complicated and still manages to taste amazing every single time.

Ingredients

• All purpose flour provides needed carbohydrates for energy and binds the cake like a glue.
• Granulated sugar makes the recipe sweet and gives a tender texture to the cake.
• Chopped fresh figs are high in fiber and vitamins, add a natural sweetness and moist chewiness.
• Chopped walnuts contribute healthy fats and a bit of protein, plus they give a crunchy finish.
• Eggs help mix all ingredients together while adding extra protein and moisture to the cake.
• Ground cardamom offers a unique aromatic profile that makes the flavor more interesting.

Ingredient Quantities

• 2 cups all purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cardamom
• 4 large eggs
• 1/2 cup vegetable oil
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 1/2 cups chopped fresh figs
• 1 cup chopped walnuts

How to Make this

1. Preheat your oven to 350°F and grease a loaf pan well.

2. In a large bowl, whisk together 2 cups all purpose flour, 1 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, and 1 tsp ground cardamom until evenly combined.

3. In another bowl, beat 4 large eggs, then mix in 1/2 cup vegetable oil, 1/2 cup milk, and 1 tsp vanilla extract until smooth.

4. Pour the wet ingredients into the dry ingredients and stir gently just until all the flour is moistened.

5. Fold in 1 1/2 cups chopped fresh figs and 1 cup chopped walnuts carefully to avoid overmixing the batter.

6. Pour the batter into your prepared pan, ensuring the figs and walnuts are evenly distributed.

7. Tap the pan lightly on the counter to settle the batter and remove any air bubbles.

8. Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted in the center comes out clean.

9. Once baked, remove the pan from the oven and let it cool in the pan for about 10 minutes.

10. Take the fig bread out of the pan and let it cool completely on a wire rack before serving. Enjoy your moist, sweet, and flavorful fig bread!

Equipment Needed

1. Oven
2. Loaf pan (make sure to grease it well)
3. Large mixing bowl for dry ingredients
4. Another bowl for wet ingredients
5. Whisk (or fork) to beat eggs and mix the dry ingredients
6. Measuring cups and measuring spoons
7. Spatula for gently folding in the figs and walnuts
8. Cutting board and knife to chop the fresh figs and walnuts
9. Toothpick to test if the bread is done
10. Wire cooling rack for cooling the fig bread after baking

FAQ

Favorite Fig Bread (Fig Cake) Recipe Substitutions and Variations

• If you’re out of granulated sugar, try using an equal amount of coconut sugar or honey (just cut back on the milk a bit since honey adds extra moisture)
• You can swap the vegetable oil with melted butter or coconut oil if you want a richer flavor
• If you don’t have regular milk, any plant-based milk like almond or soy milk works just fine
• When it comes to walnuts, feel free to use pecans or even chopped almonds for a slightly different crunch

Pro Tips

1. Try folding in the figs and walnuts after you’ve mixed your wet and dry ingredients together. This helps make sure they don’t sink to the bottom and keeps the texture light.
2. If your batter seems a bit too thick, a splash of extra milk can help it mix more evenly without overmixing, which may make your bread tough.
3. Make sure your oven is fully preheated before you pop the pan in. A properly heated oven helps the fig bread rise evenly and develop a nicer crust.
4. Let the bread cool in the pan for around 10 minutes, but take it out before it gets too cold. This way, it stays moist and doesn’t dry out too quickly.