Description
Indulge in the rustic charm of this homemade fig bread, a soft and moist loaf bursting with sweet, jammy fresh figs and the buttery crunch of toasted pecans. Infused with warm notes of cinnamon, this comforting treat is perfect for a lazy Sunday morning paired with your favorite tea or coffee. Simple to bake and incredibly satisfying, it is an ideal way to highlight the delicate flavor of fresh figs in a tender, golden-brown loaf that stays delicious for days.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup fresh figs, chopped
1/2 cup pecans, chopped
2 large eggs
3/4 cup buttermilk
1/2 cup vegetable oil
3/4 cup granulated sugar
1 teaspoon vanilla extract
Instructions
Preheat your oven to 180 C (350 F) and grease an 8×4 inch loaf pan.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In a separate medium bowl, beat together eggs, buttermilk, oil, sugar, and vanilla until smooth.
Pour the wet ingredients into the dry mixture and stir gently until just combined.
Toss chopped figs in a teaspoon of flour, then fold the figs and pecans into the batter.
Transfer batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Tossing the figs in flour prevents them from sinking to the bottom of the pan during baking. This bread stores well at room temperature for 3 days or in the refrigerator for up to 5 days. It is excellent when lightly toasted and served with a bit of butter or honey.
- Prep Time: 15
- Cook Time: 60
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American