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A close up of a loaf of partially sliced whole wheat fig bread on a serving plate. Next to this are bowls of hazelnuts and figs.
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5 from 1 vote

Fig Bread

Nutty, tender, and delicately sweet, this simple tea cake fits in for brunch, afternoon snacks, or dessert. Opt for fresh figs that are tender but not overly ripe and splitting, or substitute with dried figs during off-season (see note).
Prep Time10 minutes
Cook Time1 hour
Cooling time1 hour
Total Time2 hours 10 minutes
Course: Bread, Breakfast, Dessert
Cuisine: American/Mediterranean
Diet: Vegetarian
Servings: 12 slices
Author: Mark Beahm

Equipment

  • 8 X 4-inch loaf pan (see note)

Ingredients

  • 1 1/2 cups (180g) white whole wheat flour, plus more for dusting
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (120ml) extra virgin olive oil, plus more for greasing the pan
  • 1/2 cup (106g) brown sugar
  • 1/4 cup (85g) honey
  • 2 large eggs, at room temperature
  • 1/2 cup (113g) Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup chopped fresh figs (about 4 to 5 large figs)

For the Fig and Hazelnut Topping

  • 3 fresh figs, quartered
  • 1/4 cup hazelnuts, roughly chopped

Instructions

  • Get ready: Preheat the oven to 350°F. Grease a (8 1/2X4 1/2-inch) loaf pan with olive oil and dust with flour (or use baking spray).
  • Combine the dry ingredients: In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  • Combine the wet ingredients: In a separate medium mixing bowl, whisk together the olive oil, brown sugar, honey, eggs, Greek yogurt, and vanilla extract until fully combined.
  • Make the batter: Pour the wet ingredients into the dry ingredients and mix gently with the whisk just until combined. Add the chopped figs and gently mix with a rubber spatula until evenly distributed through the batter.
  • Bake: Pour the batter into the prepared pan. Top with the quartered figs and sprinkle on the chopped hazelnuts. Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  • Cool: Let the loaf cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
  • Serve: Slice and serve. The cake will keep for up to 3 days tightly wrapped at room temperature.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and honey used in this recipe.
  • Standard loaf pan: You can use a standard (9x5-inch) loaf pan, but the cake will be a little squatter. Check for doneness after 50 minutes.
  • To substitute dried figs for fresh: 
    • Add 1 cup of chopped dried figs to the batter in place of the chopped fresh figs. 
    • Skip the fig topping.
    • Sprinkle the top of the batter with chopped hazelnuts before baking.
  •  

Nutrition

Calories: 242.2kcal | Carbohydrates: 32.4g | Protein: 4.4g | Fat: 11.6g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 27.7mg | Sodium: 177mg | Potassium: 147mg | Fiber: 2.7g | Sugar: 20.4g | Vitamin A: 86.4IU | Vitamin C: 0.8mg | Calcium: 56.3mg | Iron: 0.9mg

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