Easy Fig Bread
A soft, moist, and naturally sweet fig bread studded with chopped figs and pecans. This easy no-yeast loaf is perfect for breakfast, brunch, or a wholesome snack. High in fiber, protein, and healthy fats, it’s quick to bake and always satisfying.
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- Whisk or spatula
- 8" x 4" loaf pan
- Cooling rack
- Measuring Cups and Spoons
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ¼ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ cup granulated sugar
- 2 large eggs
- ½ cup buttermilk
- ½ cup sunflower oil or neutral oil
- 1 tsp vanilla extract
- 1 cup fresh figs chopped (approx. 6 figs)
- 1 tsp all-purpose flour for tossing figs
- ¼ cup pecans roughly chopped
Optional Topping:
- Chopped fresh figs and pecans
- 1 tbsp granulated sugar
Instructions
- Preheat Oven and Prepare Pan: Start by preheating your oven to 350°F (180°C) to ensure it reaches the correct temperature by the time your batter is ready. Grease an 8"x4" loaf pan generously with butter or oil, and optionally line it with parchment paper for easy removal. Proper preparation of the pan prevents sticking and ensures the bread comes out perfectly shaped.
- Combine Dry Ingredients: In a large mixing bowl, whisk together 1 ¾ cups all-purpose flour, 1 ¼ teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, and 1 teaspoon ground cinnamon. This step evenly distributes the leavening agents and spices, which helps the bread rise uniformly and infuses every bite with warm, aromatic flavor.
- Mix Wet Ingredients: In a separate medium-sized bowl, beat together 2 large eggs, ½ cup granulated sugar, ½ cup buttermilk, ½ cup sunflower oil, and 1 teaspoon vanilla extract. Whisk until fully combined, smooth, and slightly frothy. This mixture provides moisture, structure, and natural sweetness, and the eggs help bind the bread while the oil keeps it tender.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl containing the dry ingredients. Using a spatula or wooden spoon, fold gently until just combined. Avoid overmixing to prevent the bread from becoming dense. You want the batter to be slightly lumpy, which will result in a soft, airy texture after baking.
- Prepare Figs and Pecans: Toss the chopped figs (approximately 1 cup or 6 fresh figs) with 1 teaspoon of all-purpose flour. This simple trick prevents the figs from sinking to the bottom during baking. Then gently fold the figs and ¼ cup roughly chopped pecans into the batter, ensuring they are evenly distributed without overworking the mixture.
- Transfer Batter to Pan: Pour the prepared batter into the greased loaf pan, using a spatula to spread it evenly and smooth the top. If desired, top the loaf with extra chopped figs, pecans, and a sprinkle of sugar for added texture, visual appeal, and a lightly caramelized crust.
- Bake the Bread: Place the loaf pan in the preheated oven and bake at 350°F (180°C) for 50–60 minutes. The bread is done when a toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs. Keep an eye on the top of the bread; if it starts to brown too quickly, tent it loosely with aluminum foil to prevent over-browning.
- Cool in Pan: Once baked, remove the loaf from the oven and let it cool in the pan for 10–15 minutes. This resting period allows the bread to firm up slightly and makes it easier to remove from the pan without breaking.
- Remove from Pan and Cool Completely: Carefully lift the bread from the pan using the parchment paper or invert it onto a cooling rack. Allow it to cool completely before slicing. Cooling fully helps the flavors meld, prevents crumbling, and ensures neat, clean slices.
- Slice and Serve: Use a sharp serrated knife to cut the bread into slices. Serve as a wholesome breakfast, brunch treat, or an afternoon snack. This fig bread pairs beautifully with a cup of tea or coffee, and can also be lightly toasted and spread with butter, cream cheese, or nut butter for extra indulgence.
Notes
- For best results, use ripe, soft figs as they add natural sweetness and moisture to the bread.
- Toss figs with flour before folding them into the batter to prevent them from sinking to the bottom during baking.
- If you don’t have buttermilk, make your own by adding 1 tablespoon of vinegar or lemon juice to ½ cup milk and letting it sit for 5–10 minutes until slightly curdled.
- Avoid overmixing the batter once wet and dry ingredients are combined; gentle folding ensures a light, tender crumb.
- If the top of the bread browns too quickly, tent it with aluminum foil to maintain an even color.
- Allow the bread to cool completely before slicing; this prevents crumbling and helps the flavors set.
- Measuring ingredients with a kitchen scale improves consistency and gives professional-level results every time.
