This easy fig bread is soft, sweet, and bursting with fresh figs! It’s perfect for breakfast or a snack and fills your kitchen with a lovely smell as it bakes.
Whenever I make this bread, I can’t resist sneaking a slice warm from the oven. It’s so tasty with a little butter or cream cheese spread on top. Yum! 🥳
Key Ingredients & Substitutions
Fresh Figs: These add a natural sweetness and moisture. If fresh figs aren’t available, you can use dried figs, chopped and slightly rehydrated in warm water for about 10 minutes.
Flour: All-purpose flour is a great choice for this recipe, but you could also use whole wheat flour for a healthier option. Just be aware that the texture might be denser.
Vegetable Oil: I like using vegetable oil for its neutral flavor, but you can swap it out for melted coconut oil or melted butter for a different taste. Each will slightly alter the flavor.
Buttermilk: If you don’t have buttermilk, mixing regular milk with a bit of vinegar or lemon juice works perfectly! It mimics the acidity and gives moisture to the bread.
How Do I Make Sure My Fig Bread is Moist and Fluffy?
Getting the right texture can be tricky, but here are some tips to keep your fig bread moist and fluffy:
- Don’t overmix the batter once you add the dry ingredients. Mix just until combined to avoid dense bread.
- Use room temperature ingredients, especially the eggs and buttermilk, to help the batter blend better.
- Check your bread a few minutes before the suggested baking time. Ovens can vary, and it’s better to take it out early than to overbake!
- Let the bread cool in the pan for the first 10 minutes before transferring to a wire rack. This keeps moisture contained and helps maintain a soft texture.
Easy Fig Bread with Fresh Figs
Ingredients You’ll Need:
For the Fig Bread:
- 1 cup fresh figs, chopped
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or milk with 1/2 teaspoon vinegar/lemon juice)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 50-60 minutes for baking. Don’t forget to let it cool for a bit before slicing, so plan for around 1 hour and 15 minutes total before you dig in!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×5 inch loaf pan so your bread won’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This will help to evenly distribute the leavening agents and spices throughout the flour.
3. Combine the Wet Ingredients:
In a large bowl, beat the eggs with the granulated sugar and brown sugar until the mixture is smooth and creamy. Then, stir in the vegetable oil and vanilla extract until well combined.
4. Combine Wet and Dry Ingredients:
Now, it’s time to mix everything together! Alternate adding the dry ingredients and buttermilk to the egg mixture, starting and finishing with the dry ingredients. Stir gently until just combined; don’t overmix!
5. Add the Figs:
Gently fold in the chopped fresh figs into the batter. This will add sweetness and moisture to your bread, making it deliciously fruity!
6. Bake the Bread:
Pour the batter into your prepared loaf pan and spread it out evenly. Pop it into your preheated oven and bake for 50-60 minutes. Keep an eye on it, and check for doneness by inserting a toothpick in the center; it should come out clean when it’s ready.
7. Cooling Time:
Once baked, take the bread out of the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. This helps to keep the texture perfect!
Enjoy your fresh fig bread as a delicious breakfast treat or snack!
FAQ for Easy Fig Bread with Fresh Figs
Can I Use Dried Figs Instead of Fresh Figs?
Yes, you can! If using dried figs, chop them finely and soak them in warm water for about 10 minutes to rehydrate them before adding to the batter. This will help maintain moisture in the bread.
How Should I Store Leftover Fig Bread?
Store any leftover fig bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze for up to 3 months.
Can I Freeze the Fig Bread?
Absolutely! To freeze, wrap the cooled bread tightly in plastic wrap and then in aluminum foil. When you’re ready to enjoy it, just thaw it in the fridge overnight, then bring to room temperature or warm it slightly in the oven.
How Can I Make This Recipe Gluten-Free?
You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum, or add 1/4 teaspoon to help with the texture.
