"This late-summer (or pre fall) recipe is loaded with flavor and perfect for breakfast or dessert!"
Fresh Fig Bread
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Prep time 5mins
Cook time 55mins
Serves or Makes: 1
Recipe Card
ingredients
- 2 cups All purpose flour
- 1 3/4 cups Brown Sugar
- 1 Egg
- 1/2 teapsoons ground cinnamon
- 1/4 teapsoons ground nutmeg
- 1/2 teapsoons salt
- 1/2 cups buttermilk
- 1/2 cups Olive Oil
- 6-8 Figs (fresh)
- 1 cup chopped, almonds
- 1/2 tabelspoons Vanilla Extract
- 1 tablepoons Chia Seeds (optional)
- 1/2 tablespoons baking soda
- 1/2 tablespoons baking powder
Method
Step 1
Preheat oven to 350F and line a 9x5 loaf pan
Step 2
Sift dry ingredients in a bowl and set aside
Step 3
In a stand mixer, beat the egg and sugar on low speed until it makes a paste [I modify sugar based on the sweetness of the figs]. Add olive oil + vanilla extract and beat on low speed until combined.
Step 4
Chop fresh figs [I take the stems off but keep the peel] and mash them into a chunky consistency - a few squishes with a fork should be enough [it should be thicker/chunkier than the chipotle guac, if you need a clue]
Step 5
Add half of the sifted dry ingredients into the wet mixture and slowly pour half of the buttermilk as the mixer runs. Repeat until all the ingredients are combined.
Step 6
Fold in the mashed figs, chia seeds (optional) and chopped almonds.
Step 7
Pour mixture into the loaf pan and bake for 55 minutes, or until knife comes out clean. Let cool for 8-10 minutes and serve warm.