Fig Bread
Super moist, soft, and studded with pretty figs, this fig bread is easy to make, not too sweet, and baked without yeast! The quick bread feels special enough for a brunch or a high tea and fast enough for a weekday breakfast!
This recipe for fig bread is warm with cinnamon, lightly sweet from the figs, and just a little rich from the sugar. Its texture is perfect for pairing with your morning coffee or tea. Like a fig cake, you’ll want to slice off a thick piece, slather it with apple butter (or top it with a smear of cream cheese ), and savor every last crumb!
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Why You'll Love This Recipe
- Figs keep this bread soft and tender for days.
- Easy to make. No mixer, no fuss. Just mix, bake, and enjoy.
- Perfectly sweet. Less sugar, more figgy goodness.
- Customizable with nuts or spices. And, of course, chocolate chip!
- Perfect anytime. For breakfast, after-school snack, or dessert.
Recipe Ingredients
Flour: All-purpose flour gives the fig quick bread the best and softest crumb, but whole wheat flour works very well, too. If you love baking with whole wheat, try this miso banana bread.
Baking powder and baking soda are the dynamic duo that helps the bread rise, creating a soft and fluffy texture.
Salt: Just a pinch rounds off all the other flavors.
Cinnamon brings out the figs' natural sweetness and ups the bread's flavor.
Sugar: I used granulated sugar, but coconut, cane, or brown sugar will also work. The bread's color will change depending on the sugar you use.
Eggs: They help bind everything together while adding richness.
Buttermilk: Keeps the bread extra moist and adds a subtle tangy flavor. Use homemade or store-bought.
Oil: I used sunflower oil. You can add any neutral-tasting vegetable oil to keep the bread soft, tender, and moist.
Vanilla extract enhances the flavors and sweetness. You can use homemade vanilla extract, but a good-quality store-bought one.
Figs are the star of the show! They add little bursts of natural sweetness and a delicious jammy texture. Please choose fresh, ripe ones as they work best. You can use dried figs as well.
Pecans: For a little crunch and to balance the soft texture of the figs. They add a lovely nutty taste, like in my pecan tassies.
Please see the recipe for full information on ingredients and quantities.
Variations
Eggless: Substitute each egg for a flax egg. One flax egg equals one regular egg. To make a flax egg, mix 1 tablespoon of flaxseed powder in 3 tablespoons of water.
Nuts: I love adding a little crunch to my quick breads with nuts. That’s why I added almonds to my stollen recipe and walnuts to my cranberry bread. Don’t have pecans? Try walnuts, almonds, or hazelnuts in the fig bread recipe. Or add a banana to make walnut banana fig bread.
How To Make Fig Bread
Step 1: Preheat your oven to 180°C/350°F. Grease a loaf pan. Whisk together flour, baking powder, baking soda, cinnamon powder, and salt in a large bowl.
Step 2: In another bowl, combine the buttermilk, eggs, sugar, and vanilla extract. Mix well.
Step 3: Pour the wet ingredients over the dry ingredients and mix well.
Step 4: Toss the chopped figs with 1 tsp of flour and fold them into the batter with the pecans.
Step 5: Transfer the batter into the prepared pan.
Step 6: Top with chopped figs and pecans, and sprinkle sugar on top. Bake at 180 c/ 350 f for 50-60 minutes or until a skewer inserted in the center comes out clean.
Step 7: Allow the loaf to cool in the pan for 10 minutes before turning it out on a cooling rack. Let the loaf cool completely, then slice and serve.
Pro Tips
- Make your own buttermilk! Simply mix 1 tbsp vinegar or lemon juice into the milk. Stir and keep aside for 5-10 minutes until the milk curdles.
- Toss the chopped figs with a teaspoon of flour. This prevents the fruit from sinking to the bottom of the loaf.
- Use ripe figs for the best flavor. They add sweetness and also keep the fig bread moist.
- If your bread is overbrowning, tent it loosely with a piece of aluminum foil.
- Allow the bread to cool completely before slicing. This helps the loaf to firm up, and you'll get neater slices!
- As always, I highly recommend using a kitchen scale to measure the ingredients, as it ensures a better and more consistent result.
How To Store Fig Bread
You can keep fig bread at room temperature the day it is baked. Any leftovers should be refrigerated due to the bread's high moisture content.
This loaf keeps well for up to 3 days in the refrigerator in an airtight container.
Enjoy it cold or bring it to room temperature. You can also reheat it in the microwave or toaster oven.
How To Serve
Fresh out of the oven, this fig bread is dreamy! It is best eaten the day it is baked. Make the fig bread more figgy by heaping a spoonful of fig jam on top. Warm up a slice and slather it with cinnamon honey butter or a drizzle of honey.
- For breakfast, toast it and top it with cashew ricotta cheese.
- Add a scoop of vanilla ice cream or a smear of Nutella for dessert.
- Turn it into a full meal with some fresh peach mozzarella salad and cheese.
- Leftovers? Pop slices in the toaster for a quick snack anytime. Or use it to make French toast!
Recipe FAQs
Can I use dried figs to make fig bread?
Yes! While fresh figs have the best flavor, you can use dried figs as well. Soak the dried figs in hot water for 10-15 minutes, drain, and use in the recipe.
What is quick bread?
Quick bread, like this fig bread made with fresh figs, is a type of bread that doesn’t require yeast. Instead, it uses baking powder or baking soda as a leavening agent. This means no kneading, no rising time, and no waiting. Just mix, bake, and enjoy!
Why should you use buttermilk for baking?
Buttermilk makes your baked goodies softer, moister, and fluffier. It also adds a subtle tang. Since it is acidic, it reacts with baking soda, helping the batter rise for a lighter texture.
Buttermilk is often a better choice over yogurt because it doesn’t make the batter too heavy. It keeps the bakes tender, like these wonderful flaky chocolate chip buttermilk scones. Plus, it keeps baked goods fresh longer!
More Easy Quick Breads
Recipe
Fig Bread
Ingredients
- 1 3/4 cup All-purpose flour
- 1 1/4 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 tsp Cinnamon powder
- 1/2 cup Granulated sugar
- 2 Eggs
- 1/2 cup Buttermilk
- 1/2 cup Oil I used sunflower oil
- 1 tsp Vanilla extract
- 1 cup Fresh figs, chopped I used 6 fresh figs
- 1 tsp All-purpose flour
- 1/4 cup Pecans, roughly chopped
Topping ( optional)
- Chopped fresh figs and pecans
- 1 tbsp Granulated sugar
Instructions
- Preheat the oven to 180 c / 350 f. Grease an 8" x 4" loaf pan.
- Whisk together flour, baking powder, baking soda, cinnamon powder, and salt in a large bowl.1 3/4 cup All-purpose flour, 1 1/4 tsp Baking powder, 1/2 tsp Baking soda, 1/4 tsp Salt, 1 tsp Cinnamon powder
- In a separate medium bowl, combine the buttermilk, eggs, sugar, and vanilla extract. Mix well.2 Eggs, 1/2 cup Buttermilk, 1/2 cup Oil, 1/2 cup Granulated sugar, 1 tsp Vanilla extract
- Pour the wet ingredients over the dry ingredients and mix well.
- Toss the chopped figs with 1 tsp of flour and fold them into the batter with the pecans.1 cup Fresh figs, chopped, 1 tsp All-purpose flour, 1/4 cup Pecans, roughly chopped
- Transfer the batter into the prepared pan. Top with chopped figs and pecans, and sprinkle sugar on top.
- Bake at 180 c/ 350 f for 50-60 minutes or until a skewer inserted in the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes before turning it out on a cooling rack.
- Let the loaf cool completely, then slice and serve. Enjoy!
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Notes
- Make your own buttermilk! Simply mix 1 tbsp vinegar or lemon juice into the milk. Stir and keep aside for 5-10 minutes until the milk curdles.
- Toss the chopped figs with a teaspoon of flour. This prevents the fruit from sinking to the bottom of the loaf.
- Use ripe figs for the best flavor. They add sweetness and also keep the fig bread moist.
- If your bread is overbrowning, tent it loosely with a piece of aluminum foil.
- Allow the bread to cool completely before slicing. This helps the loaf to firm up, and you'll get neater slices!
- As always, I highly recommend using a kitchen scale to measure the ingredients, as it ensures a better and consistent result.
This bread is amazing! I didn't have pecans, so I substituted walnuts. It was delicious. Moist on the inside, crunchy on top. I will be making this over and over.
Natasha Author
So happy you enjoyed this fig bread, Renee! Thank you for your wonderful feedback; I really appreciate it.
I have not made the bread yet, I was wondering how it would freeze.
Natasha Author
Hi Stephanie, I haven't tried freezing this bread, so I'm not sure how it will turn out. I feel the texture of figs may alter a bit. If you do decide to freeze it, I'd wrap it really well and freeze it for up to 1 month. Thaw in the refrigerator and warm in a toaster before serving. If you give it a try, I'd love to hear how it works out!
Step 3 was missing the sugar in the breakdown of ingredients and I only realised after I had put the loaf in the oven! Hoping it will still turn out ok
Natasha Author
Oh no! I hope the bread tasted okay without the sugar. Step 3 does mention sugar, but it got slipped in the breakdown. So sorry for that and thank you for pointing it out. I've rectified it now. 🙏🏻
As a Chef, I appreciate that you listed the ingredients below the directions . I'm sure there are a million others who appreciate you listed order of ingredients in directions. No having to scroll back up. Great recipe. I added frontier cinnamon oil. So much flavor.
One of our favorite breads! Such a delish way to use the bounty of figs we have. Thanks for sharing!
Natasha Author
Thank you so much, Dasha!xx
We just can’t get enough of this delicious fig bread! Fresh from the oven or toasted and buttered, we love it either ways!