Easy Fresh Fig Bread

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 11/29/23
Tested by
Carrie Parente
Carrie Parente
Tested by Carrie Parente
Carrie is a freelance food stylist and culinary producer who loves having a table full of guests.
Learn about The Spruce Eats' Editorial Process
Prep: 17 mins
Cook: 60 mins
Total: 77 mins
Servings: 24 servings
Yield: 2 loaves

If you happen to be so lucky as to have fig trees in your yard, or have a friend who does, you'll probably encounter an overabundance and wonder what to do with them besides eating them out of hand or adding them to salads. Consider this fig bread as a viable option, especially since the recipe yields two loaves, which means you can eat one and freeze one—or eat one and share the other.

What is Quick Bread

Quick bread is leavened with baking powder or soda, so you don't have to wait for the dough to rise as you would a traditional yeast bread. This fig bread also saves shopping time since it's made with pantry staples you probably have on hand.

Types of Figs

Brown Turkey and Black Mission are very common varieties and will most likely be found fresh in your local grocery store when they're in season (late summer and early fall). Other varieties include Calimyrna and Kadota. Each has its unique flavor profile, some being sweeter or more tangy than others.

Mix and Match

Try these easy swaps and serving suggestions to make this recipe your own. Replace 1/4 cup of all-purpose flour with whole-wheat flour. Use regular or light olive oil instead of vegetable oil for an even moister loaf. Slather a warm or toasted slice with softened butter or whipped cream cheese for a delicious breakfast or snack.

Tips

  • Use dehydrated figs. If you can't find fresh figs, you can use dehydrated figs. Prepare them by soaking them in enough hot water to cover. Let sit at room temperature until the figs are plump and moist, about 30 minutes. Drain before using.
  • Use homemade buttermilk. Add a teaspoon or two of either vinegar (apple cider vinegar works well) or lemon juice to regular milk. Let it stand at room temperature for a few minutes until it starts to bubble/curdle a bit. It should smell tangy but not spoiled.
  • Adding texture. Cut some of the figs instead of mashing them for variation in texture.
Fig quick bread

The Spruce / Diana Rattray

"If you can get your hands on some fresh figs this season, make this delicious quick bread. It's moist, flavorful, and smells as delicious as it tastes. The recipe makes two loaves; one for you and the other for the neighbor whose fig tree you raided." —Carrie Parente

Fresh Fig Bread Tester Image
A Note From Our Recipe Tester

Ingredients

  • 3/4 cup vegetable oil, more for the pan

  • 3 cups all-purpose flour, more for the pan

  • 3 large eggs

  • 2 cups granulated sugar

  • 2 cups ripe fresh figs, mashed

  • 1 1/2 teaspoons baking soda

  • 1 teaspoon fine salt

  • 1/2 teaspoon ground cinnamon

  • 1/2 cup buttermilk, well shaken

  • 1 cup pecans, coarsely chopped

Steps to Make It

  1. Gather the ingredients.

  2. Position a rack in the center of the oven and heat to 350 F/180 C/Gas 4. Grease two 9 x 5 x 3-inch loaf pans with the vegetable oil, then coat with all-purpose flour, tapping out any excess.

  3. In a large bowl with an electric mixer, beat 3 large eggs until light and frothy. Add 2 cups granulated sugar and beat until well combined. Alternatively, use a stand mixer.

  4. With the mixer on low speed, add 2 cups ripe figs, mashed and 3/4 cup vegetable oil.

  5. Sift together 3 cups all-purpose flour, 1 1/2 teaspoons baking soda, 1 teaspoon fine salt, and 1/2 teaspoon ground cinnamon.

  6. Add the flour mixture to the egg-sugar-fig mixture alternating with 1/2 cup buttermilk. Beat until well blended.

  7. Fold in 1 cup pecans, coarsely chopped.

  8. Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

Feeling Adventurous? Try This

  • Different nuts. Swap walnuts or hazelnuts for pecans, if desired.
  • Add-ins. Finely grate the zest of an orange to the batter, or add 1/2 cup of mini chocolate chips.
  • Replace the spices. Try replacing the ground cinnamon with another ground spice, such as cardamom, ginger, allspice, or a combination.
  • Cut the sugar. Use 2 cups of sugar instead of 2 1/2.
  • Booze-infuse. Soak the figs in 1/4 cup of whiskey or bourbon for extra flavor. 

How to Store and Freeze Fig Bread

  • Store leftovers in an airtight container at room temperature for three to five days.
  • Freeze the fig bread after it's completely cool by wrapping it tightly in plastic or parchment and then placing it in a freezer-safe bag. It will last in the freezer for three to four months.
Nutrition Facts (per serving)
237 Calories
11g Fat
33g Carbs
3g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 237
% Daily Value*
Total Fat 11g 14%
Saturated Fat 1g 5%
Cholesterol 23mg 8%
Sodium 186mg 8%
Total Carbohydrate 33g 12%
Dietary Fiber 1g 5%
Total Sugars 20g
Protein 3g
Vitamin C 0mg 2%
Calcium 22mg 2%
Iron 1mg 6%
Potassium 95mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)