Homemade Fig Bread Recipe

Ever tried a recipe that feels like a warm hug in food form? That’s exactly what this delightful fig bread is—my cozy, go-to treat that’s just perfect for savoring with a steaming cup of tea on those chilly afternoons! 🌿🍞

The homemade fig bread has a delightful smell and taste. It is sweetened with fresh figs, but I really love how it combines the Fig sweetness with ground cinnamon and nutmeg.

Those two spices could be my favorites in any bread and definitely top the fig bread with goodness. And speaking of goodness, I should mention that I use all-purpose flour in my fig batter, but the basis of any nut bread is the flavor from walnuts.

Those bad boys get chopped up and thrown into the batter, and let me tell you, they make a huge difference!

Homemade Fig Bread Recipe Ingredients

• All-purpose flour: Provides structure and carbohydrates; foundational ingredient.
• Baking powder & soda: Leavening agents; help the bread rise and become fluffy.
• Unsalted butter: Adds richness and moisture; provides a smooth texture.
• Granulated sugar: Sweetens the bread; helps create a tender crumb.
• Fresh figs: Naturally sweet and rich in fiber; add moisture and flavor.
• Cinnamon & nutmeg: Warm spices; add depth and a comforting aroma.
• Chopped walnuts: Provide crunch and healthy fats; add protein.

Homemade Fig Bread Recipe Ingredient Quantities

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup unsalted butter, softened
• ⅔ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped fresh figs
• ⅓ cup milk
• ½ cup chopped walnuts (optional)
• 1 tablespoon honey (optional for extra sweetness)

How to Make this Homemade Fig Bread Recipe

1. Set your oven to 350°F (175°C) to start heating up. Grease a loaf pan measuring 9×5 inches, or line it with parchment paper for easy removal of the baked good.

2. In a medium bowl, combine the flour, the baking powder, the baking soda, the salt, the cinnamon, and the nutmeg with a wire whisk.

3. In a big mixing bowl, combine the softened butter and regular sugar and mix until it becomes light and fluffy. You can use either a hand mixer or a stand mixer set at medium speed. This is a very important part of the recipe. Don’t skimp on the mixing time!

4. Add the eggs one at a time to the butter mixture, giving it a good beating after each addition. Beat in the vanilla extract until it is fully combined.

5. Slowly mix in the dry ingredients with the wet mixture, using low speed until just combined.

6. Softly mix in the diced figs and half of the walnuts, if you are using them, with a spatula or wooden spoon.

7. Mix the milk into the batter until just combined. Take care not to overmix, as this can make the bread tough.

8. Transfer the batter to the prepared loaf pan, using a spatula to make the top smooth and level. If you’d like, you can sprinkle the remaining walnuts on top.

9. Should one choose to use honey, drizzle it over the batter in the pan to add a lovely, extra touch of sweetness.

10. Preheat the oven and bake for 50 to 60 minutes, or less if the toothpick test is passed. The test involves inserting a toothpick into the center of the loaf and checking for cleanliness. If 10 minutes have passed since the bread has been cooling in its pan, it’s time to remove it from the pan and allow it to cool completely on a wire rack. Then, and only then, is it time to “Enjoy your homemade fig bread!”

Homemade Fig Bread Recipe Equipment Needed

1. Oven
2. 9×5 inch loaf pan
3. Parchment paper (optional)
4. Measuring cups and spoons
5. Medium bowl
6. Large mixing bowl
7. Wire whisk
8. Hand mixer or stand mixer
9. Spatula
10. Wooden spoon
11. Toothpick
12. Wire rack

FAQ

• Can I use dried figs instead of fresh figs?You can absolutely use dried figs in place of fresh figs. However, you’ll want to give them a little tender-loving care first. That means a soak in warm water for about 15 to 20 minutes. The figs will rehydrate a bit and become soft enough to chop.
• How do I store the fig bread?Store the bread made with figs in an airtight container at room temperature for up to three days. Keep the fig bread in the refrigerator for up to a week. For longer storage, wrap the bread tightly and freeze it for up to three months.
• Can I make this recipe gluten-free?Indeed, you may replace the all-purpose flour with a gluten-free flour blend in a 1:1 ratio. Ensure that the flour blend you select already has xanthan gum mixed in; this is vital for obtaining optimal results.
• What can I use instead of walnuts?If you’d rather not use walnuts, you can replace them with pecans, almonds, or even skip the nuts altogether for a version that’s free of nuts.
• Is there a substitute for butter?If you want a dairy-free option, you can use an equal amount of coconut oil or a substitute for vegan butter in place of the butter.
• Can I add spices besides cinnamon and nutmeg?Of course! If you’d like, you can add a dash of ground cloves or ginger for an even spicier flavor.
• How can I make the bread sweeter?To sweeten the bread, you may add sugar or honey to taste, increasing the amount by several tablespoons if you wish.

Homemade Fig Bread Recipe Substitutions and Variations

All-purpose flour: For a denser texture use whole wheat flour; use a blend of gluten-free flours if you need a gluten-free version.
Butter: Substitute coconut oil or vegetable oil to make this dairy-free.
Sugar, in granulated form: The option is available to substitute with brown sugar for a richer, deeper flavor. You can also opt for honey as a natural sweetener alternative.
Milk: Use almond or oat milk; both are excellent alternatives. You won’t miss the dairy.
Chopped walnuts: Replace with pecans and get a different nutty flavor, or leave them out for a nut-free version.

Pro Tips

1. Use Room Temperature Ingredients Ensure your butter, eggs, and milk are at room temperature before starting. This helps the ingredients combine more smoothly, leading to a better-textured loaf.

2. Proper Butter and Sugar Creaming Spend adequate time creaming the butter and sugar. This process incorporates air into the batter, resulting in a lighter, fluffier bread. Aim for a pale yellow, creamy mixture.

3. Gentle Folding When adding the figs and nuts, fold them in gently with a spatula to avoid breaking the figs and to prevent overmixing, which can lead to dense bread.

4. Pan Preparation Line your loaf pan with parchment paper, leaving some overhang on the sides. This not only ensures easy removal but also prevents sticking, especially with the sticky figs.

5. Check Early for Doneness Oven temperatures can vary, so start checking your bread at the 45-minute mark with the toothpick test. This helps prevent overbaking, which can dry out the loaf. If the top browns too quickly, tent it with foil.