Fig Bread
User Reviews
3.8
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
10
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Calories
174 kcal
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Course
Breakfast, Bread, Baked Goods
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Cuisine
American
Fig Bread
Description
Fig Bread combines mashed figs, eggs, Greek yogurt, applesauce, and coconut sugar to make a lightly sweetened batter enriched with flavor from vanilla and cinnamon. Whole wheat pastry flour, baking soda, and salt provide structure and leavening for a soft bread with a tender crumb. Adding additional fig slices on top before baking enhances its appearance and offers concentrated fig flavor.
The bread bakes for about 45-50 minutes at 350˚F, with a recommendation to cover the loaf halfway through baking to prevent over-browning. Cooling fully before slicing ensures clean cuts and proper setting of the crumb. This bread balances fruity sweetness with wholesome grains and can be eaten as a snack, breakfast, or light dessert.
This recipe allows some flexibility: whole wheat pastry flour can be substituted with white whole wheat or all-purpose flour blends, and brown sugar may replace coconut sugar if needed. Using dairy-free yogurt can adapt it for dairy-free diets without affecting texture much. Store leftovers in an airtight container at room temperature for a few days.
Ingredients
- ½ cup figs plus 1-2 more for topping, mashed
- 2 egg
- ¼ cup applesauce or oil, unsweetened
- ¼ cup Greek yogurt plain, full fat
- ⅔ cup coconut sugar
- 1 teaspoon vanilla extract
- 1 ½ cups (180 grams) whole wheat pastry flour or white whole wheat flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt sea salt
Instructions
- Preheat the oven to 350˚F and line a loaf pan with parchment paper.
- Add mashed figs, eggs, yogurt, coconut sugar and vanilla into a mixing bowl. Whisk to combine.
- In another bowl, combine flour, cinnamon, baking soda and salt.
- Add flour mixture to the wet ingredients and stir until just combined. Be sure not to overmix.
- Pour the batter into a parchment lined 8.5 inch loaf pan. Add a few fig slices on top to make the loaf pretty.
- Bake loaf for 45-50 minutes or until a toothpick comes out clean from the middle of the bread. I recommend covering the loaf with foil around the 20 minute mark to make sure the bread doesn’t get too brown on top. Also note that baking times may vary, so keep an eye on the bread.
- Allow loaf to cool for 15 minutes in the loaf pan before removing. Allow loaf to cool completely on a wire rack (about 15 additional minutes) before serving.
- Store any leftovers in an airtight container for 3-5 days at room temperature. For longer storage, you can store in the fridge for 5-7 days or freezer for up to 3 months.
Notes
- If whole wheat pastry flour is unavailable, white whole wheat or all-purpose flour mixtures can be used.
- Brown sugar serves as a suitable substitute if coconut sugar is not on hand.
- For a dairy-free version, replace Greek yogurt with a dairy-free alternative.
- Cover the loaf with foil about 20 minutes into baking to prevent excessive browning on top.
- Store leftover fig bread in an airtight container at room temperature for up to 3-5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 174kcal | 9% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Cholesterol | 37mg | 12% |
| Sodium | 263mg | 11% |
| Potassium | 391mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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