Best 4 Dried Fig Bread Recipes

Indulge in the delectable flavors of dried fig bread, a sweet and subtly tangy treat that combines the goodness of dried figs, warm spices, and a hint of orange zest. This classic bread is a testament to the perfect harmony between sweet and tangy, with a moist and tender crumb that melts in your mouth. Discover two variations of this delightful bread: a traditional version that showcases the natural sweetness of dried figs, and a unique orange-cranberry rendition that adds a burst of citrusy and tart flavors. Both recipes are easy to follow and yield a loaf of bread that is perfect for breakfast, teatime, or as a special dessert. Get ready to embark on a culinary journey that will leave your taste buds wanting more.

Let's cook with our recipes!

FIG AND BANANA LOAF

Fig and Banana Loaf image

This hearty loaf is a healthy rendition of the classical banana bread. Serves as an excellent start to any day, and is great for an afternoon tea. Figs can be substituted with dates or raisins.

Provided by MissV

Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes

Time 1h15m

Yield 20

Number Of Ingredients 10

Ingredients

2 eggs
1 cup soy milk
½ cup firmly packed brown sugar
2 tablespoons olive oil
1 ⅓ cups mashed ripe bananas
2 ½ cups whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 cup dried figs, chopped

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Lightly grease two 8.5 x4.5 inch pans.
Mix together the eggs, soy milk, brown sugar, oil, and mashed bananas in a bowl until evenly blended; set aside. In a large bowl, stir together the whole wheat flour, baking powder, salt, and cinnamon; pour in the egg mixture, and stir just until combined. Divide batter into prepared pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 27.3 g, Cholesterol 18.6 mg, Fat 2.5 g, Fiber 3.6 g, Protein 3.6 g, SaturatedFat 0.5 g, Sodium 206.2 mg, Sugar 13 g

FIG AND DATE BREAD

Fig and Date Bread image

I like to have this sweet, dark and hearty bread for breakfast or with afternoon coffee or tea. Try it thinly sliced and topped with cream cheese and a scattering of chopped dates.

Provided by CORWYNN DARKHOLME

Categories Bread Quick Bread Recipes Fruit Bread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

Ingredients

1 cup chopped pitted dates
1 cup chopped dried figs
¼ cup unsalted butter, softened
1 ½ teaspoons baking soda
1 cup boiling water
½ cup white sugar
½ cup chopped walnuts
2 eggs
¾ cup all-purpose flour
¾ cup whole wheat flour
½ teaspoon baking powder
½ teaspoon salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch baking pan.
In a medium bowl, combine the dates, figs, butter and baking soda. Pour in the boiling water, stir well and let stand for 15 minutes.
Beat the sugar, walnuts and eggs into the date mixture. Combine the all-purpose flour, whole wheat flour, baking powder and salt; stir into the date mixture just until blended. Pour batter into prepared pan.
Bake in preheated oven for 55 to 65 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Nutrition Facts : Calories 223.5 calories, Carbohydrate 36.2 g, Cholesterol 41.2 mg, Fat 8.2 g, Fiber 3.3 g, Protein 4.3 g, SaturatedFat 3 g, Sodium 288.3 mg, Sugar 21.8 g

FIG BREAD

Fig Bread image

Adapted from Cook Now Serve Later Cookbook, this is a good tasting bread! You can substitute apricots, raisins, dates, etc. for the figs for variation. I have also halved this recipe and baked 45 minutes in a mini loaf pan. Enjoy!

Provided by Sharon123

Categories Quick Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 11

Ingredients

1 cup apple juice
1/4 cup unsalted butter (1/2 stick, or margarine)
1/4 teaspoon salt
1 1/2 cups dried figs, stems removed, coarsely chopped
1 3/4 cups flour (I use half whole wheat)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 eggs
1/3 cup sugar
1/2 teaspoon vanilla
1 teaspoon grated lemon rind (or orange rind)

Steps:

In a small saucepan, heat the apple juice over moderately high heat just until boiling, about 3 minutes. Remove from heat, add butter, and stir until melted. Stir in the salt and figs. Cool to room temperature.
Preheat the oven to 350*F. In a large bowl, stir together the flour, baking powder, and baking soda. In a medium bowl, beat eggs, sugar, and vanilla until well incorporated. Stir in fig mixture and lemon rind. Add all to the dry inigredients and stir until just moistened. Do not overmix.
Spoon the batter into a greased 8"x4"x2" loaf pan. Bake for about 1 hour or until a toothpick inserted in the center comes out clean. Let it cool upright in the pan on a wire rack for at least 10 minutes. Remove and let cool completely.
Makes 1 loaf.

DRIED FIG AND HAZELNUT BREAD

Dried Fig and Hazelnut Bread image

This wonderful fall recipe was crafted by cookbook author Susan Herrmann Loomis, who is well known for teaching cooking classes in her home in Normandy..."On Rue Tatin." Its dense texture is perfect for serving with an aperitif before your guests sit down for dinner.

Provided by Annacia

Categories Quick Breads

Time 55m

Yield 1 loaf

Number Of Ingredients 9

Ingredients

1 1/2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon mounded fine sea salt
6 large eggs
8 tablespoons unsalted butter, melted and cooled
10 dried figs, coarsely chopped (about 8 ounces)
2 cups gruyere cheese, finely grated
1/2 cup hazelnuts, toasted and skinned
1/4 teaspoon mounded fresh ground black pepper

Steps:

Preheat the oven to 425 degrees F.
Butter an 8 ½ x 4 ½ x 2 ½ loaf pan, or 4 small loaf pans.
Line with buttered parchment paper, dust lightly with flour.
Sift the dry ingredients into a bowl.
In a large bowl or the bowl of an electric mixer, whisk the eggs until they are combined, then slowly whisk in the dry ingredients.
Stir in the melted butter until it is thoroughly blended, then fold in the figs, cheese, hazelnuts and pepper, making sure they are well distributed throughout the batter.
Pour the batter into the prepared pan or pans and rap it sharply on a work surface to release any air bubbles.
Bake in the center of the oven until the top of the bread is golden, and a tester stuck in the center comes out clean.(40 to 45 minutes for a single loaf, 30 to 35 minutes for smaller loaves.).
Remove the bread from the oven and turn it out onto a wire cooling rack. After about 5 minutes, peel off the parchment paper.
Let cool and serve.

Nutrition Facts : Calories 3471.5, Fat 235.5, SaturatedFat 111.9, Cholesterol 1750.8, Sodium 4585.4, Carbohydrate 214.8, Fiber 20, Sugar 46.9, Protein 135.4

Tips:

Choose ripe, plump figs for the best flavor.
If you don't have time to dry your own figs, you can use store-bought dried figs.
Soak the figs in hot water for 15 minutes before using them. This will help to soften them and make them more flavorful.
Use a variety of nuts and seeds in your bread for added flavor and texture.
Don't overmix the batter. Overmixing can result in a tough, dense loaf of bread.
Bake the bread until a toothpick inserted into the center comes out clean.
Let the bread cool completely before slicing and serving.

Conclusion:

Dried fig bread is a delicious and easy-to-make bread that is perfect for breakfast, lunch, or a snack. It is packed with flavor and nutrients, and it is sure to be a hit with everyone who tries it. So next time you are looking for a new bread recipe to try, be sure to give dried fig bread a try. You won't be disappointed!