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Fig Bread Recipe

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4.1 from 12 reviews

This moist and flavorful Fig Bread combines the natural sweetness of mashed figs with wholesome whole wheat flour, enhanced by warm cinnamon and a hint of vanilla. Perfect for breakfast or a healthy snack, this loaf is easy to make with a nutritious blend of ingredients and a simple baking process.

  • Total Time: 1 hour
  • Yield: 1 loaf (serves approximately 8 slices)

Ingredients

Wet Ingredients

  • ½ cup mashed figs, plus 1-2 more for topping
  • 2 eggs
  • ¼ cup unsweetened applesauce, or oil
  • ¼ cup plain full fat Greek yogurt
  • ⅔ cup coconut sugar
  • 1 teaspoon vanilla bean paste

Dry Ingredients

  • 1 ½ cups (180 grams) whole wheat pastry flour or white whole wheat flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350˚F (177˚C) and line an 8.5-inch loaf pan with parchment paper to prevent sticking and ensure easy removal.
  2. Combine Wet Ingredients: In a mixing bowl, whisk together the mashed figs, eggs, plain full fat Greek yogurt, coconut sugar, and vanilla bean paste until fully blended and smooth.
  3. Mix Dry Ingredients: In a separate bowl, combine the whole wheat pastry flour, cinnamon, baking soda, and sea salt, stirring well to evenly distribute all dry components.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined; be careful not to overmix to keep the bread tender.
  5. Pour Batter and Add Topping: Pour the batter into the prepared loaf pan. Top the batter with a few fig slices for an attractive presentation.
  6. Bake the Bread: Bake the loaf for 45-50 minutes, covering with foil after about 20 minutes to prevent excessive browning. Test doneness by inserting a toothpick into the center; it should come out clean when the bread is done.
  7. Cool the Bread: Allow the loaf to cool in the pan for 15 minutes, then remove it and transfer to a wire rack to cool completely for approximately 15 more minutes before serving.
  8. Storage: Store leftover bread in an airtight container at room temperature for 3-5 days, refrigerate for up to 7 days, or freeze for up to 3 months to maintain freshness.

Notes

  • For a moist bread, avoid overmixing the batter as this can lead to a tough texture.
  • Using parchment paper helps with easy removal and prevents the bread from sticking to the pan.
  • Covering the loaf with foil during baking prevents over-browning and ensures even cooking.
  • Adjust the sweetness by adding less or more coconut sugar according to preference.
  • Whole wheat pastry flour gives a lighter texture compared to regular whole wheat flour.
  • Storage times may vary; always check for freshness before consumption.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/fig-bread-recipe/