A moist and tender fig-filled quick bread that highlights the taste of figs, butter, and sweet vanilla.
1/2 cup or 1 stick salted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cup figs, chopped with skins
1/2 cup whole milk
2 cups self-rising flour
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.
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.
- Category: Sweets, desserts
- Method: Baking
- Cuisine: American
Keywords: fresh fig bread