THIS FRESH FIG BREAD is a simple, quick bread for summer-time eating. The figs bake into a soft and delicious buttery loaf with the sweet taste of vanilla. No figs? No Problem! You can substitute fresh strawberries at any time of year with this easy recipe.
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The Fresh Fig
The climate in Acadiana is perfect for growing figs. Early 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 a normal sight 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 loaf is extra special since the fig season only lasts a short time.
Some fig trees bear their fruit in early summer and some in late summer to early fall. If you are planning on planting your own, I suggest looking into their growing season since there are several different varieties to choose from.
Note: 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.
Baking The 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.
The recipe starts with creaming a stick of butter with sugar and one egg. Vanilla extract adds a very special flavor that goes well with the fruit, and a little milk gives it moisture along with the fig itself. It's lightly sweetened, fruity, and oh, so tasty! Delicious with a cup of coffee any time of day.
Fresh Fig Bread
A moist and tender fig-filled quick bread that highlights the taste of figs, butter, and sweet vanilla.
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
Ingredients
½ cup or 1 stick salted butter, softened
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 ½ cup 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 gradually beat the sugar, egg, and vanilla in 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 pan from the oven and let the loaf sit for about 15 minutes, then lift it out of the pan by grabbing the paper with each hand and place 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, use it while it is still chilled slowly creaming with a mixer for the best results.
Use the same amount of strawberries instead of the fresh figs for another delicious treat.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Sweets, desserts
- Method: Baking
- Cuisine: American
Keywords: fresh fig bread
I'm A Fig Lover!
It's the food I look forward to enjoying in summer all winter long. 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.
Since figs aren't available year-round, you may like preparing this Fresh Fig Bread recipe with fresh berries like the strawberry. My husband prefers it better than the fig, but you know where I stand, always with the fig!
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"Sometimes you must stand still in order to get moving to where God wants you to go."
D A McBride
