This Fresh Fig and Walnut Bread is a cozy treat for fall! It’s packed with sweet figs and crunchy walnuts, making every bite a delightful mix of flavors and textures. 🍂
When the leaves start changing, I love to bake this bread. It’s great warm with butter, or even toasted for breakfast. Plus, it fills the kitchen with a wonderful smell!
Key Ingredients & Substitutions
Fresh Figs: Figs add sweetness and moisture to the bread. If fresh figs aren’t available, you can use dried figs. Just chop them finely and soak them in warm water for about 10 minutes to rehydrate before adding to the batter.
Walnuts: These add crunch and richness. You can substitute with pecans or even omit nuts for a nut-free version. I sometimes toast the walnuts lightly before adding them; it enhances their flavor!
Yogurt or Sour Cream: These ingredients provide moisture and a subtle tang. If you prefer a dairy-free option, try using a plant-based yogurt or applesauce for a slightly different texture.
Vegetable Oil or Butter: Both work well, but I lean towards melted butter for the richness it adds. If you’re looking for a healthier option, you can also use coconut oil.
How Do I Ensure My Bread Turns Out Moist and Fluffy?
The secret to moist and fluffy bread lies in not overmixing the batter. Here’s how to do it:
- Mix wet and dry ingredients until just combined. A few lumps are okay!
- Gently fold in the figs and walnuts rather than stirring aggressively.
- Use room temperature eggs and yogurt; they blend more easily into the batter.
- Be careful not to open the oven door too soon while baking, as this could let the heat escape.
This technique helps keep the bread tender and ensures it rises beautifully. Happy baking!
Fresh Fig and Walnut Bread
Ingredients You’ll Need:
- 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, packed
- 1 cup plain yogurt or sour cream
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh figs, stems removed and chopped
- 3/4 cup walnuts, coarsely chopped
- Optional: 1/4 cup honey or maple syrup for drizzling
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time and then 55-65 minutes for baking. After that, allow it to cool for about 10 minutes in the pan, and then let it cool completely on a wire rack. So, in total, you’re looking at about 1.5 hours from start to finish, making it a perfect afternoon baking project!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease and flour a 9×5-inch loaf pan. This will help prevent the bread from sticking when it’s done baking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. This ensures that your leavening agents and spices are evenly distributed.
3. Combine Wet Ingredients:
In a large bowl, mix the granulated sugar, brown sugar, yogurt (or sour cream), eggs, oil (or melted butter), and vanilla extract. Whisk everything until the mixture is smooth and creamy.
4. Combine Mixtures:
Carefully add the dry ingredients to the wet mixture. Use a spatula or wooden spoon to fold the ingredients gently together until just combined. Avoid overmixing; it’s okay if there are some lumps!
5. Add Figs and Walnuts:
Now, gently fold in the chopped fresh figs and walnuts. You can reserve a few of each to sprinkle on top of the batter for a pretty finish if you like!
6. Pour and Smooth:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. If you reserved any figs or walnuts, sprinkle them on top now.
7. Bake:
Place the loaf pan in the preheated oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. If the top of the bread starts to brown too quickly, gently cover it with foil for the remaining baking time.
8. Cool Down:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, turn it out onto a wire rack to cool completely. This will help keep the bread from getting soggy.
9. Serve and Enjoy:
Before serving, drizzle some honey or maple syrup on top if you wish for added sweetness. Slice up your delicious Fresh Fig and Walnut Bread and enjoy it with a cup of tea or coffee—it’s perfect for fall!
Happy baking! 🎉
FAQ for Fresh Fig and Walnut Bread
Can I Use Dried Figs Instead of Fresh Figs?
Absolutely! If fresh figs are not available, you can use dried figs. Just chop them finely and soak in warm water for about 10 minutes to rehydrate before folding them into the batter.
How Can I Store Leftover Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. To keep it fresh for longer, you can wrap it tightly and refrigerate it for up to a week or freeze it for up to 3 months.
What Adjustments Can Be Made for Dietary Restrictions?
If you need a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. For a dairy-free option, use a plant-based yogurt and coconut oil instead of butter. You can also leave out the walnuts to make it nut-free if needed!
Can I Add Other Ingredients to This Bread?
Definitely! You can add ingredients like chocolate chips, other nuts, or spices like ginger or clove for extra flavor. Just keep in mind that it might change the overall texture slightly, so adjust accordingly!
