Description
Delicious fig bread made with fresh figs and whole wheat flour, perfect for breakfast or snacks.
Ingredients
Scale
- 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