I love baking Fig Bread because it’s such a cozy and delicious treat. The combination of earthy figs and a hint of sweetness can really warm up the kitchen. Plus, the smell of it baking is just heavenly!
This bread solves dry texture and bland flavor by using ripe figs for moisture and sweetness, while whole wheat reduces refined sugar and boosts fiber.
Sometimes, I find myself with a bag of dried figs and no clue what to do with them. This fig bread recipe not only solves that problem but also gives me a reason to enjoy a homemade, hearty loaf. It’s a win-win for me!
This recipe is super easy and doesn’t require any fancy gadgets. You can throw everything together in about 10 minutes, and then wait an hour for it to bake. Just picture that warm, nutty bread fresh from the oven, ready to be slathered with butter or served alongside some cheese.
If you love baking as much as I do, you might also want to try this Pumpkin Chocolate Banana Bread. It’s another great way to use up ingredients you might have on hand!
Why You Will Love This Recipe
- Moist and Flavorful : This fig bread is moist thanks to fresh figs and olive oil, adding a sweet and nutty flavor that keeps you coming back for more.
- Simple Mixing : You don’t need any special equipment to whip this up. Just a bowl and a whisk, making it super easy for anyone to try.
- Great Storage : It stores well at room temperature for up to three days, so you can enjoy it for breakfast or a snack throughout the week.
- Nutritious Twist : Using whole wheat flour and Greek yogurt, this recipe gives a healthy spin on traditional bread, keeping it satisfying and wholesome.
Healthy Whole Wheat Fig Bread
- Prep Time: 10 minutes
- Cool Time: 0 minutes
- Cook Time: 70 minutes
- Total Time: 80 minutes
- Yield: 12 slices 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious fig bread made with fresh figs and whole wheat flour, perfect for breakfast or snacks.
Ingredients
- 1 1/2 cups (180g) white whole wheat flour, plus more for dusting
- 1/21/2 teaspoon baking soda
- 1/21/2 teaspoon baking powder
- 1/21/2 teaspoon kosher salt
- 1/21/2 teaspoon ground cinnamon
- 1/2 cup (120ml) extra virgin olive oil, plus more for greasing the pan
- 1/2 cup (106g) brown sugar
- 1/4 cup (85g) honey
- 2 large eggs, at room temperature
- 1/2 cup (113g) Greek yogurt
- 11/2 teaspoon vanilla extract
- 1 cup chopped fresh figs (about 4 to 5 large figs)
- 3 fresh figs, quartered (for topping)
- 1/4 cup hazelnuts, roughly chopped (for topping)
- 1/21/2 teaspoon ground cinnamon
- 11/2 teaspoon vanilla extract
Instructions
- Mix Ingredients Together: Start by mixing the white whole wheat flour, baking soda, baking powder, kosher salt, and ground cinnamon in one bowl. In another bowl, combine the olive oil, brown sugar, honey, eggs, Greek yogurt, and vanilla extract. Stir the wet ingredients until blended smoothly, then gently mix in the dry ingredients. Be careful not to overmix, as that can lead to a denser texture.
- Fold in Diced Figs: Gently fold the chopped figs into the batter until they are evenly distributed, creating speckles of purple and green throughout the light batter. Avoid stirring too hard, or you will break the figs too much.
- Pour into Bakeware: Pour the batter into a greased loaf pan. Smooth the top to ensure even baking and avoid overfilling the pan to prevent overflow in the oven.
- Bake Until Golden Brown: Place the loaf in a preheated oven and bake for about 60 to 70 minutes. The aroma of figs will fill your kitchen, and the top will turn a lovely golden brown. Do not open the oven too soon, as it may affect how the bread rises; wait until the time is up.
- Check for Doneness: After baking, use a toothpick to test the center of the loaf. If it comes out clean, the bread is ready. If not, return it to the oven for a few more minutes. Ensuring complete doneness is crucial as underbaking can lead to a wet center.
- Cool Before Slicing: Allow the bread to cool in the pan for a bit before transferring it to a wire rack. It will firm up as it cools, which is key for easy slicing. Avoid cutting it too early; doing so can lead to a messy end product.
Notes
- Storage Tips: The cake will keep for up to 3 days tightly wrapped at room temperature.
- Expert Tips: Measure the flour accurately and avoid overmixing to prevent a dense bread. If the bread has a wet center, extend the baking time slightly, checking for doneness. To avoid collapse, ensure your oven’s temperature is correct and that your baking powder and soda are fresh.
- Reheating Instructions: Reheat slices in a toaster or in the oven at 350 degrees F for about 5 to 10 minutes until warmed through.
- Serving Suggestions: Serve with nut butter and extra figs or pair with Greek yogurt and honey for a delightful breakfast or snack. Enjoy with a slice of fig jam spread on top for added sweetness.
- Recipe Variations: You can replace fresh figs with chopped dried figs; just chop about 1 cup of dried figs for a similar sweet touch. Alternatively, replace figs with chopped apples or pears for a twist, or add chocolate chips for a different flavor.
- Ingredient Notes: For optimal flavor, use fresh, ripe figs that feel tender but are not overly ripe or splitting. If fresh figs are not available, dried figs can be a suitable substitute.
Nutrition
- Serving Size: 1 slice
- Calories: 242.2
- Sugar: 20.4g
- Sodium: 177mg
- Fat: 11.6g
- Saturated Fat: 1.6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32.4g
- Fiber: 2.7g
- Protein: 4.4g
- Cholesterol: 27.7mg
Recipe Tips
- If the fig bread turns out dense, measuring the flour accurately is key, as is avoiding too much mixing during the batter preparation.
- When worried about a wet center, try extending the baking time slightly, checking the bread for doneness with a toothpick as you go.
- If the loaf collapses after baking, verifying the oven’s temperature is crucial, along with ensuring your baking powder and soda are fresh.
- For a beautifully sliced loaf, allowing the bread to cool completely is a must, making cutting easier and less crumbly.
- If fresh figs are not available, you can substitute with dried figs; just chop about one cup for a similar sweet touch.
Serving Suggestions
Pair this fig bread with nut butter and extra figs for added nutrition. Enjoy it alongside Greek yogurt and honey for a rich complement.
This fig bread serves well as part of a tasty brunch or afternoon snack. Try it at tea time or as a standalone treat in fall baking.
Recipe variations
- You can use chopped apples or pears in place of figs for a refreshing change in flavor and texture.
- Add 1 tablespoon of lemon or orange zest for a citrusy bright note that complements the sweetness of the bread.
- Either top with walnuts instead of hazelnuts, or skip the nuts entirely for a nut-free version.
- Scaling this recipe is easy; simply double the ingredients for a larger loaf, using 3 cups of flour and 4 large eggs.
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How to Store?
To keep your fig bread fresh, follow these storage tips:
Room Temperature: Store fig bread in an airtight container at room temperature for up to 3 days. Check for moisture daily.
Refrigeration: If you need additional time, refrigerate in an airtight container for up to 1 week. This helps maintain its moisture.
Freezing: Wrap fig bread tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight before enjoying.
Other Recipes You’ll Love
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