This fig bread that uses fresh figs in the recipe is easy to make and gives you a batter that can be baked in a loaf pan or muffin tins. The chopped figs provide a lot of the moisture in the quick bread batter, and you can adjust the spices to suit your preference. This bread is best with fresh figs, but if you have to use the ones that you get at the supermarket it’s still good!
This would be a good bread to make for holiday baking gift ideas since figs are a lot easier to get during the fall. Make them in mini loaf pans for individual loaves.
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Materials and ingredients you’ll need.
Supplies:
- A mixing bowl
- Wooden spoon or silicone spatula
- Loaf pan or muffin tin and liners
- Measuring cups
- Measuring spoons
- Cooling rack
- Parchment or waxed paper to line the pan
Ingredients:
- 2 1/2 cups AP flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 Tbsp + 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 3 Tbsp vegetable oil
- 1/3 cup milk
- 1 egg
- 1 1/4 cup chopped figs (1/2″ pieces are fine)
1 1/4 cup chopped figs is about 1 pint container of figs if you’re buying them at the store, or 10-12 smallish figs.
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Fig bread recipe.
- Preheat the oven to 350F.
- Grease the bottom of a 9″ loaf pan, or line the bottom with parchment or waxed paper to guarantee that you’ll be able to remove the loaf from the pan without ripping the bottom!
- Mix all of the ingredients except the figs in a large mixing bowl.
- Stir the chopped figs into the batter until they’re well-combined. Some chunks will get flattened out and some will still be in chunks.
- Put the batter into the loaf pan or muffin tins.
- Bake at 350F for 60-65 minutes.
- Remove the bread from the oven and cool in the pan on a cooling rack. De-pan when it’s completely cooled for the best results.
- To remove the loaf from the pan, run a butter knife around the edge of the loaf to separate it from the pan, then turn it upside-down onto the cooling rack.
Storing the bread and baking tips.
Store in a sealed bag or container either at room temperature or the fridge. This can also be frozen, but make sure to remove all of the air from the bag and don’t freeze for longer than a couple of weeks for the best result.
This makes a dense loaf, so it’s good to slice and eat a small piece or in muffin form.
Fresh figs from a tree or a farmer’s market are going to be better and more flavorful than the figs that you get from the store. I used grocery store figs for these loaves because our fig trees haven’t started giving us fruit yet, and I was slightly underwhelmed with the flavor of the figs. The bread was still good, but the riper they are the more flavorful and soft they’re going to be, so you might want to stir some into the batter and reserve the rest to fold into the batter to keep their chunky shapes.
The moisture from the figs will affect the consistency of the batter, so if the ones you’re using are really wet and soft, it can make the batter wetter. If you’re using figs that are ripe but not super soft, the batter will be pretty thick and you’ll probably think you left one of the wet ingredients out!
Add some different spices into the mix, including cinnamon, nutmeg, ginger, or cardamom. You can also add orange peel or nuts to the batter if you’d like to.
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