{"id":43386,"date":"2025-03-11T12:07:25","date_gmt":"2025-03-11T06:37:25","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=43386"},"modified":"2025-03-11T12:07:25","modified_gmt":"2025-03-11T06:37:25","slug":"fig-bread","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/fig-bread\/","title":{"rendered":"Fig Bread"},"content":{"rendered":"\n

Super moist, soft, and studded with pretty figs, this fig bread<\/strong> 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!<\/p>\n\n\n\n

\"Fig<\/figure>\n\n\n\n

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\u2019ll want to slice off a thick piece, slather it with apple butter (or top it with a smear of cream cheese<\/a> ), and savor every last crumb!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

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.<\/p>\n<\/div><\/div>\n\n\n\n

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Fig Bread Recipe Ingredients<\/h2>\n\n\n\n
\"Ingredients<\/figure>\n\n\n\n

Flour: <\/strong>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.<\/a><\/p>\n\n\n\n

Baking powder and baking soda<\/a> <\/strong>are the dynamic duo that helps the bread rise, creating a soft and fluffy texture.<\/p>\n\n\n\n

Salt<\/strong>: Just a pinch rounds off all the other flavors.<\/p>\n\n\n\n

Cinnamon<\/strong> brings out the figs' natural sweetness and ups the bread's flavor.<\/p>\n\n\n\n

Sugar<\/strong>: I used granulated sugar, but coconut, cane, or brown sugar will also work. Please note that the color of the bread will change based on the sugar you use.<\/p>\n\n\n\n

Eggs<\/strong>: They help bind everything together while adding richness.<\/p>\n\n\n\n

Buttermilk:<\/strong> Keeps the bread extra moist and adds a subtle tangy flavor. Use homemade or store-bought.<\/p>\n\n\n\n

Oil:<\/strong> I used sunflower oil. You can add any neutral-tasting vegetable oil to keep the bread soft, tender, and moist.<\/p>\n\n\n\n

Vanilla extract <\/strong>enhances the flavors and sweetness. You can use homemade vanilla extract<\/a>, but a good-quality store-bought one.<\/p>\n\n\n\n

Figs<\/strong> 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. Although you can use dried figs as well.<\/p>\n\n\n\n

Pecans<\/strong>: For a little crunch and to balance the soft texture of the figs. They add a lovely nutty taste, like in my pecan tassies.<\/a><\/p>\n\n\n\n

Please see the recipe for full information on ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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Variations<\/h2>\n\n\n\n

Eggless:<\/strong> 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.<\/p>\n\n\n\n

Nuts<\/strong>: I love adding a little crunch to my quick breads with nuts. That\u2019s why I added almonds to my stollen recipe<\/a> and walnuts to my cranberry bread.<\/a> Don\u2019t have pecans? Try walnuts, almonds, or hazelnuts in the fig bread recipe. Or add a banana to make walnut banana fig bread<\/a>.<\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Fig Bread<\/h2>\n\n\n\n
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\"Dry<\/figure>\n\n\n\n

Step 1:<\/strong> 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.<\/p>\n<\/div>\n\n\n\n

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\"Wet<\/figure>\n\n\n\n

Step 2:<\/strong> In another bowl, combine the buttermilk, eggs, sugar, and vanilla extract. Mix well.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Wet<\/figure>\n\n\n\n

Step 3:<\/strong> Pour the wet ingredients over the dry ingredients and mix well.<\/p>\n<\/div>\n\n\n\n

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\"Chopped<\/figure>\n\n\n\n

Step 4:<\/strong> Toss the chopped figs with 1 tsp of flour and fold them into the batter with the pecans.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Fig<\/figure>\n\n\n\n

Step 5:<\/strong> Transfer the batter into the prepared pan.<\/p>\n<\/div>\n\n\n\n

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\"fig<\/figure>\n\n\n\n

Step 6:<\/strong> 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.<\/p>\n<\/div>\n<\/div>\n\n\n\n

\"Baked<\/figure>\n\n\n\n

Step 7:<\/strong> 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.<\/p>\n<\/div><\/div>\n\n\n\n

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Pro Tips<\/h2>\n\n\n\n