I absolutely love this fig and walnut loaf recipe because it perfectly combines the comforting warmth of spices with the rich, natural sweetness of figs and the satisfying crunch of walnuts—making every bite an absolute delight. Plus, the use of whole wheat flour adds a rustic touch and a bit of wholesomeness, turning this into the perfect guilt-free treat for breakfast or an afternoon snack.
I adore the robust mixture that makes my Fig and Walnut Bread. It uses cups of 2 all-purpose flour and 1 whole wheat flour, which together provide an ideal blend for the bread’s foundation.
I adore the 1/2 cup of chopped dried figs and the 1/2 cup of walnuts that make the bread both sweet and crunchy. I also like the 1 teaspoon of ground cinnamon and the hint of nutmeg that give the bread just the right amount of warming spice.
Finally, I appreciate how nutritious this bread is. It’s a blast of fiber, and eating it for breakfast or as a cozy afternoon snack leaves me feeling anything but peckish.
Ingredients
A basic ingredient in baking, all-purpose flour serves as the relatively blank canvas on which other flavors and textures create a cake, cookie, or other dessert.
Whole wheat flour is brimming with fiber and nutrients and contributes a robust, rustic texture.
Dried figs: Inherently sugary, fiber- and antioxidant-rich.
Here is the original sentence rephrased: Healthy fats, proteins, and a satisfying crunch make walnuts suitable for cooking.
Sugar that is in granulated form: It is sweet and brings about the browning of the bread.
Brown sugar: Infuses the bread with a slight richness and deep sweetness, thanks to its high proportion of molasses.
The ingredients are bound together by eggs, which also impart richness and protein.
Ingredient Quantities
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 cup chopped dried figs
- 1/2 cup chopped walnuts
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
1. Set your oven to 350°F (175°C) and lightly coat a 9×5-inch loaf pan with grease.
2. In a big bowl, combine the all-purpose flour and whole wheat flour with the leavening and seasonings. That is to say, whisk together the baking powder, salt, and spices until well blended. The spices are there not just for flavor but also for their health benefits.
3. Combine the chopped dried figs, chopped walnuts, granulated sugar, and light brown sugar with the flour mixture. Stir to combine, making sure to evenly distribute the figs and walnuts throughout the mixture.
4. In a different medium bowl, beat the eggs. Add the milk, melted butter, and vanilla extract, stirring until they are well incorporated.
5. In the center of the dry components, make a well and pour the liquid into the well. With a spatula, gently fold the dry and wet components together until they are just combined; do not mix vigorously or allow the batter to become smooth.
6. Add the batter to the loaf pan you prepared and spread it evenly.
7. Put the pan in the oven that’s been heated ahead of time and bake for 50-60 minutes or until a toothpick that’s been stuck into the center comes out clean.
8. After baking, take the bread from the oven and let it sit in the pan for roughly 10 minutes to cool.
9. Take the bread out of the pan with care and put it on a wire rack so that it can cool totally before being eaten.
10. Cut and savor your fig and walnut loaf as a lovely afternoon snack, or serve it up, toasted, as a first-rate breakfast. It is good, great even, with a spread of butter or cream cheese.
Equipment Needed
1. Oven
2. 9×5-inch loaf pan
3. Mixing bowls (1 large, 1 medium)
4. Whisk
5. Spatula
6. Measuring cups and spoons
7. Knife (for chopping)
8. Cutting board
9. Cooling rack
10. Toothpick
FAQ
- What type of figs should I use?Any variety of dried figs, such as Mission or Calimyrna, can be used as long as they are chopped into tiny bits.
- Can I substitute the walnuts with another nut?Sure, pecans, almonds, or hazelnuts can stand in for walnuts.
- Is it possible to make this bread vegan?To ensure that the dish is vegan, substitute the eggs for a flax egg substitute, use plant-based milk, and select a non-dairy butter alternative.
- How long does the bread stay fresh?If stored at room temperature in an airtight container, the bread can remain fresh for as long as 4 days.
- Can I freeze this bread?Indeed, you have the option of freezing the bread if you tightly wrap it first in plastic wrap and then in aluminum foil. You can then store the wrapped bread in the freezer for as long as three months.
- What is the best way to chop dried figs?Lightly coating a sharp knife with cooking spray prevents sticking and makes chopping dried figs easy.
- Can I use all-purpose flour instead of whole wheat flour?Certainly! You can achieve a lighter texture using nothing but all-purpose flour, but using whole wheat flour—not to mention any of the other flours we’re covering here—results in a flavor and texture that’s a tad more robust.
Substitutions and Variations
You can use equal amounts of bread flour to create a chewier texture when you’re using it in place of all-purpose flour.
Spelt flour can replace whole wheat flour for a nuttier flavor.
Chopped dried apricots can be substituted with chopped dried figs for a slightly different fruity taste.
Chopped pecans can be used in place of chopped walnuts for a similar flavor and texture.
Almond milk can be used as a substitute for milk if you want a dairy-free proportional alternative.
Pro Tips
1. Properly Measure Flour: To avoid a dense loaf, always spoon flour into your measuring cup and level it off with a knife instead of scooping directly from the bag. This ensures you don’t use too much flour.
2. Room Temperature Ingredients: Ensure that the eggs and milk are at room temperature before mixing. This helps the batter come together more smoothly and ensures even baking.
3. Fresh Spices: Use freshly ground spices if possible. Their oils are more aromatic and flavorful, which will enhance the overall taste of your loaf.
4. Chop Figs and Walnuts Uniformly: Chop the figs and walnuts into similar-sized pieces to ensure even distribution and consistent texture throughout the loaf.
5. Don’t Overmix: When combining wet and dry ingredients, gently fold them together. Overmixing can develop gluten in the flour, resulting in a dense or tough loaf instead of a tender one.
Fig And Walnut Bread Recipe
My favorite Fig And Walnut Bread Recipe
Equipment Needed:
1. Oven
2. 9×5-inch loaf pan
3. Mixing bowls (1 large, 1 medium)
4. Whisk
5. Spatula
6. Measuring cups and spoons
7. Knife (for chopping)
8. Cutting board
9. Cooling rack
10. Toothpick
Ingredients:
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 cup chopped dried figs
- 1/2 cup chopped walnuts
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions:
1. Set your oven to 350°F (175°C) and lightly coat a 9×5-inch loaf pan with grease.
2. In a big bowl, combine the all-purpose flour and whole wheat flour with the leavening and seasonings. That is to say, whisk together the baking powder, salt, and spices until well blended. The spices are there not just for flavor but also for their health benefits.
3. Combine the chopped dried figs, chopped walnuts, granulated sugar, and light brown sugar with the flour mixture. Stir to combine, making sure to evenly distribute the figs and walnuts throughout the mixture.
4. In a different medium bowl, beat the eggs. Add the milk, melted butter, and vanilla extract, stirring until they are well incorporated.
5. In the center of the dry components, make a well and pour the liquid into the well. With a spatula, gently fold the dry and wet components together until they are just combined; do not mix vigorously or allow the batter to become smooth.
6. Add the batter to the loaf pan you prepared and spread it evenly.
7. Put the pan in the oven that’s been heated ahead of time and bake for 50-60 minutes or until a toothpick that’s been stuck into the center comes out clean.
8. After baking, take the bread from the oven and let it sit in the pan for roughly 10 minutes to cool.
9. Take the bread out of the pan with care and put it on a wire rack so that it can cool totally before being eaten.
10. Cut and savor your fig and walnut loaf as a lovely afternoon snack, or serve it up, toasted, as a first-rate breakfast. It is good, great even, with a spread of butter or cream cheese.
