Fig Bread with Nuts
User Reviews
5
Fig Bread with Nuts
Description
Fig Bread with Nuts uses a blend of all-purpose and whole wheat (or other grain) flours to build a dense but tender quick bread. Chopped fresh or softened dried figs bring natural sweetness and chewiness, complemented by walnuts (or similar nuts) for added texture and depth.
The batter includes both white and brown sugar, giving a balanced sweetness and slight molasses note, while melted butter adds richness. The batter is baked in a greased and floured loaf pan at 350°F for about 50 minutes until a toothpick inserted comes out clean, producing a nicely browned crust and moist interior.
This bread is well suited for breakfast or as a snack, sliced and served plain or with butter. The nuts and figs make every bite varied and satisfying.
Substituting the whole wheat flour with rye, barley, or emmer flour and using different nuts can tailor the bread’s flavor and texture. If using dried figs, soaking them in warm liquid before chopping helps soften them and improve integration into the batter.
Ingredients
- 1/2 cup butter
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour or rye, barley, or emmer flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup walnut pecans, hickory nuts or butternuts, chopped
- salt a pinch
- 3 egg
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 cup figs about 6 ounces, chopped
Instructions
- Preheat your oven to 350°F. Use some butter to grease the inside of a loaf pan. Dust the inside with flour; this helps prevent the bread from sticking to the pan. Melt the 1/2 cup of butter.
- Mix the flours, baking soda and powder, salt and nuts in a bowl.
- In another bowl, beat the eggs with the sugars until well combined. Stirring constantly, incorporate the butter. Add this to the bowl with the flour, stir once, then add the figs. Stir until combined.
- Pour the batter into the loaf pan, using a spatula to get everything out of the bowl. Bake uncovered for about 50 minutes, until a toothpick comes out of the loaf cleanly. Let the bread rest 10 minutes, then pop it out of the pan to cool on a rack.
Notes
- Hickory nuts or other walnuts are interchangeable in this recipe depending on availability or preference.
- Melted butter may be substituted with vegetable or coconut oil.
- Whole wheat flour can be replaced with rye, barley, or emmer flour for different flavor profiles.
- Use finely chopped dried figs that have been soaked in brandy or hot water if needed to soften.
- Adjust sugar types and amounts based on desired sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 56g | 19% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 92mg | 31% |
| Sodium | 257mg | 11% |
| Potassium | 257mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 31g | 62% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
