Fresh Fig Bread
This FRESH FIG BREAD is a simple, quick bread for summertime eating. The figs bake into a soft and delicious, buttery loaf with a sweet vanilla taste.
No figs? No Problem! You can substitute fresh strawberries or blueberries any time of year with this easy recipe.
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The Fresh Fig
The climate in Acadiana is perfect for growing figs. Summers growing up in south Louisiana always meant picking and cooking that sweet little fruit. Like most people in the southern states, we always had at least one fig tree growing in our yard. It's normal to see them back home in the landscape beside rice fields and crawfish ponds today.
Still, one of the best things about Summer is this bountiful fresh fruit, and cooking with it is a seasonal treat. This Fresh Fig Bread loaf is extra special since the fig season only lasts a short time.
It's the food I look forward to enjoying in summer all winter. Gathering and preparing them is never a chore for me. One way I prolong their availability is by dehydrating them, which I show how to do in this Oatmeal Cookies With Dried Figs recipe.
For more yummy fig recipes look up Fig Preserves, Strawberry Fig Jam, Red Hot Fig Jam, Fig Pepper Jelly, and Fig Cake.
Note: To keep figs fresher longer, immediately after picking, wash and spread out to thoroughly dry on a large towel. Store them in an open bowl in the refrigerator or seal them in a freezer bag to freeze for later use in making jams and/or preserving.
Ingredients For Fresh Fig Bread
Quick is a good description for the Fresh Fruit Bread because there is no waiting for it to rise. The use of self-rising flour takes care of all the leavening needed.
- butter - salted
- sugar - white, granulated
- egg - whole
- vanilla extract - the best brand you can find, it's worth paying extra
- figs - fresh, and chopped with skins
- milk - whole dairy
- self-rising flour - it has the leavening ingredients already in it
See the recipe card for ingredient measurements.
Instructions For Fresh Fig Bread
The recipe starts with creaming a stick of butter with sugar, one egg, and vanilla extract. The vanilla adds a unique flavor that complements the fruit well. The figs are stirred in before the milk is mixed in to moisten the loaf along with the figs.
The last ingredient is self-rising flour. It's stirred into the fig mixture a little at a time until well incorporated. Then it is poured into a prepared loaf pan lined with parchment paper and baked.
It's lightly sweetened, fruity, and oh, so tasty! Delicious with a cup of coffee any time of day.
TOP TIP: Slice the loaf when thoroughly cooled or place it in the refrigerator to cool for a smoother, less crumbly slice of bread.
Variations
Since figs aren't available year-round, you can rehydrate dried figs and use them instead of fresh figs. Or, you may like preparing this Fresh Fig Bread recipe with fresh berries like strawberries or blueberries. My husband prefers it better than the fig, but you know where I stand, always with the fig!
FAQs
Not necessarily. The peelings are tender, safe to eat, and are quite tasty. They can be difficult to peel, but some recipes do call for peeled figs like in this Strawberry Fig Jam recipe.
To keep fresher longer, immediately after picking figs, wash and spread out to thoroughly dry on a large towel. Store them in an open bowl in the refrigerator or seal them in a freezer bag to freeze for making jams and preserving later.
Both are delicious in their own way. Since fresh figs aren't available year-round, dried figs are the next best thing. You can always rehydrate them to use in recipes calling for fresh figs. Or, add dried figs to oatmeal or bake in cakes and cookies.
More Fig Recipes
Related Recipes
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📖 Recipe
Fresh Fig Bread
A moist and tender fig-filled quick bread that highlights the taste of figs, butter, and sweet vanilla.
- Total Time1 hour 15 minutes
- Yield1 loaf 1x
Ingredients
- ½ cup or 1 stick salted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups figs, chopped with skins
- ½ cup whole milk
- 2 cups self-rising flour
Instructions
- Prepare a 9 x 5 loaf pan by lining it with parchment paper, then spray the paper with cooking spray and preheat the oven to 350 degrees.
- Slowly cream butter with an electric mixer, then beat in the sugar, egg, and vanilla, one at a time.
- Stir in the figs until well incorporated while scraping the beater and the bowl down a few times.
- Mix in the milk a little at a time until all ingredients are thoroughly combined.
- Add the flour, stirring in a small amount at a time just until incorporated, don't over-mix.
- Spoon into the prepared loaf pan and bake for 1 hour.
- Remove the pan from the oven and let the loaf sit in the pan for about 15 minutes, then lift it out of the pan by grabbing the paper with each hand and placing it on a cooling rack.
- Slice when the loaf is thoroughly cooled or place in the refrigerator to cool to get a smoother, less crumbly slice of bread.
Notes
- Set the butter out for about 30 minutes to an hour, and use it while it is still chilled, slowly creaming with a mixer for the best results.
- Alternatively, place the butter in the microwave, set it to defrost or level 3, and microwave the butter for 30 seconds at a time, turning the stick of butter over every 30 seconds, until it is softened on the outside but still firm on the inside. This takes about a minute.
- Use the same amount of strawberries or blueberries instead of the fresh figs for another delicious treat.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Sweets, desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24.4 g
- Sodium: 384 mg
- Fat: 10.4 g
- Saturated Fat: 6.3 g
- Trans Fat: 0.4 g
- Carbohydrates: 43.5 g
- Fiber: 1.3 g
- Protein: 3.8 g
- Cholesterol: 44.2 mg
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"Sometimes you must stand still in order to get moving to where God wants you to go."
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