Sweet Fig Bread (Print Version)
# Ingredients:
01 -
1 1/2 cups (180g) white whole wheat flour, plus more for dusting.
02 -
1/2 teaspoon baking soda.
03 -
1/2 teaspoon baking powder.
04 -
1/2 teaspoon kosher salt.
05 -
1/2 teaspoon ground cinnamon.
06 -
1/2 cup (120ml) extra virgin olive oil, plus more for greasing the pan.
07 -
1/2 cup (106g) brown sugar.
08 -
1/4 cup (85g) honey.
09 -
2 large eggs, at room temperature.
10 -
1/2 cup (113g) Greek yogurt.
11 -
1 teaspoon vanilla extract.
12 -
1 cup chopped fresh figs (about 4 to 5 large figs).
13 -
3 fresh figs, quartered for topping.
14 -
1/4 cup hazelnuts, roughly chopped for topping.
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Prepare your loaf pan by greasing it with olive oil and dusting with flour, or you can use baking spray for convenience.
02 -
In a large mixing bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon, creating a light and airy base for your batter.
03 -
In a separate medium bowl, blend the olive oil, brown sugar, and honey. Whisk in the eggs until the mixture is smooth. Add the Greek yogurt and vanilla extract, whisking until well combined.
04 -
Gently combine wet and dry ingredients by gradually folding the wet ingredients into the dry mixture. Stir until just combined to maintain a tender crumb. Fold in the chopped figs gently to evenly distribute them.
05 -
Pour the batter into the prepared loaf pan. Arrange the quartered figs on top and sprinkle with chopped hazelnuts for added texture and flavor.
06 -
Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. The aroma should tempt you, filling your kitchen with warmth.
07 -
Allow the loaf to cool in the pan for 15 minutes. Then, turn it out onto a wire rack to cool completely, providing the bread time to settle.
08 -
Slice and serve your fragrant Fig Bread. Store it tightly wrapped at room temperature for up to 3 days to keep it fresh and inviting.
# Notes:
01 -
For a quality touch, consider sourcing Mediterranean olive oil and honey for this recipe.
02 -
A standard 9x5-inch loaf pan can be used, but the loaf may be slightly shorter; check doneness after 50 minutes.
03 -
If fresh figs are unavailable, substitute with 1 cup of chopped dried figs, omitting the fresh fig topping and sprinkling chopped hazelnuts on the batter instead.