Description
This moist and flavorful Fig Bread combines wholesome whole wheat flour with the natural sweetness of fresh figs, brown sugar, and honey. Enhanced with warm cinnamon and crunchy hazelnuts, this loaf offers a perfect balance of textures and tastes, making it an ideal treat for breakfast or snack time.
Ingredients
Dry Ingredients
- 1 1/2 cups (180g) white whole wheat flour, plus more for dusting
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 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
- 1 teaspoon vanilla extract
Additional Ingredients
- 1 cup chopped fresh figs (about 4 to 5 large figs)
- 3 fresh figs, quartered
- 1/4 cup hazelnuts, roughly chopped
Instructions
- Get ready: Preheat your oven to 350°F (175°C). Grease an 8 1/2 x 4 1/2-inch loaf pan thoroughly with olive oil and dust it lightly with flour, or alternatively use baking spray to prevent sticking.
- Combine the dry ingredients: In a large mixing bowl, whisk together the white whole wheat flour, baking soda, baking powder, kosher salt, and ground cinnamon until evenly blended.
- Combine the wet ingredients: In a separate medium-sized bowl, whisk together the extra virgin olive oil, brown sugar, honey, eggs, Greek yogurt, and vanilla extract. Mix until the mixture is smooth and fully combined.
- Make the batter: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a whisk just until the mixture is combined. Then fold in the chopped fresh figs evenly using a rubber spatula, being careful not to overmix to maintain a tender crumb.
- Bake: Pour the batter into the prepared loaf pan and spread it evenly. Arrange the quartered figs on top and sprinkle the roughly chopped hazelnuts evenly over the surface. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Check doneness around the 60-minute mark to avoid overbaking.
- Cool: Allow the bread to cool in the pan for 15 minutes to set. Then, carefully turn it out onto a wire rack and let it cool completely before slicing to preserve the texture and flavor.
- Serve: Slice the loaf and serve. This fig bread keeps well when tightly wrapped at room temperature for up to 3 days, making it perfect for making ahead.
Notes
- Ensure eggs are at room temperature for better mixing and texture.
- Use fresh, ripe figs for optimal sweetness and moisture.
- Do not overmix the batter to keep the bread tender.
- Store the bread wrapped tightly to maintain freshness.
- Optional: Toast the hazelnuts before chopping to enhance their flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
