Fresh Fig and Orange Quick Bread
Bright citrus meets deep, honeyed sweetness in my Fresh Fig and Orange Quick Bread. If you’ve ever wondered what to do with a fresh haul of figs, this is the ultimate answer. Baked up golden in a single loaf pan, the crumb is delightfully tender, the pieces of fruit get soft and jammy in the oven.
Table of Contents
Common Fig Varieties
- Black Mission: Deep purple skin with a concentrated, honeyed sweetness. Excellent for creating deep color contrast in tarts and cakes.
- Golden (Calimyrna or Kadota): Light green to yellowish skin with a subtly sweeter, buttery, and slightly nuttier flavor profile.
- Brown Turkey: Copper-brown skin with a milder, less sweet flesh. Great for balancing richer baked goods.
Can I use dried figs? Yes! If fresh figs aren’t in season, soak dried figs in warm water for 10–15 minutes until plump, pat them dry, and chop as directed.
Easy Mix-Ins & Variations
- Chopped Nuts: Toasted pecans, walnuts, or sliced almonds add a fantastic crunch that balances the soft texture of the bread.
- Warm Spices: A dash of cinnamon or cardamom pairs beautifully with citrus and fig.
More Fig Recipes You’ll Love
While fresh figs are divine eaten straight off the tree, they shine just as bright in baked goods and savory dishes! If you’re looking for more ways to use your haul, try these favorites:
- Sweet Bakes: Fresh Fig Tarts or a rustic Fig & Brie Galette.
- Savory Bites: Warm Figs with Goat Cheese, Pistachios, and Balsamic Glaze.
- Lunches & Apps: Fig and Prosciutto Grilled Cheese with Rosemary Butter, or a crispy Fig, Prosciutto, and Arugula Flatbread.
How to Serve Fig and Orange Bread
This loaf is amazingly versatile, whether you’re serving it warm straight from the oven or slicing it up for a mid-day snack. Here are a few favorite ways to elevate every slice:
- Warm with Salted Butter: Toast a thick slice and slather it with softened, salted cultured butter. The heat melts the butter into the tender crumb, making every bite rich and savory-sweet.
- The Whipped Ricotta Spread: Pair a room-temperature slice with a dollop of whipped ricotta or mascarpone cheese, finished with a extra drizzle of honey and a light pinch of flaky sea salt.
- The Afternoon Tea Pairing: Serve alongside a hot mug of Earl Grey, black tea, or an iced espresso. The bright bergamot and coffee notes cut through the sweet, jammy pockets of fruit.
- Elevated Brunch Board: Slice the loaf into thin rounds and add it to a weekend breakfast board next to sharp prosciutto, soft goat cheese, and toasted walnuts for an effortless sweet-and-savory bite.
How to Store Fresh Figs
Fresh figs are notoriously delicate and have a short shelf life, so proper storage is key to keeping them sweet and juicy:
- At Room Temperature: If your figs are slightly underripe, keep them on the counter at room temperature away from direct sunlight for a day or two until they soften.
- In the Refrigerator: Ripe figs spoil quickly. Place them in a single layer on a paper towel-lined plate or shallow container, cover loosely, and store in the fridge. They’ll stay fresh for up to 3 to 5 days.
- In the Freezer: Got a huge batch? Wash and thoroughly dry the figs, stem them, and slice them in half. Freeze them flat on a parchment-lined baking sheet before transferring them to a ziplock bag. They’ll keep frozen for up to 6 months – perfect for baking down the road!
Fresh Fig and Orange Quick Bread
This easy Quick Bread pairs juicy, jammy figs with a burst of bright orange zest in a soft, moist loaf. Made in a single pan with basic pantry staples, it comes together quickly for a delicious breakfast, afternoon or dessert treat.
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Ingredients
- ¾ cup (150 grams) granulated sugar
- 2 tablespoons orange zest, 3-4 oranges
- 6 tablespoons butter, unsalted melted
- 4 tablespoons whole milk
- 4 tablespoons orange juice
- 2 large eggs, room temperature, lightly beaten
- 1 teaspoon vanilla extract
- ¾ cup (150 grams) fresh figs, chopped plus 3-4 slices for top, Dried figs can be used, just soak them in warm water until plumped
- 1 ½ cups (145 grams) all-purpose/plain flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
Prep The Pan And Oven:
- Preheat your oven to 350°F (175°C). Grease a 9 x 5-inch (23 x 13 cm) loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
- Grease a 9 x 5 x 3-inch (24 x 13 x 6 cm) non-stick loaf pan and line with parchment paper.
Infuse The Sugar:
- In a large bowl, combine the granulated sugar and fresh orange zest. Use your fingertips to rub the zest into the sugar until it becomes fragrant and looks like damp sand.
Mix The Wet Ingredients:
- Whisk the melted butter into the infused sugar. Stir in the whole milk, orange juice, whisked eggs, and vanilla extract until well combined.
Mix The Dry Ingredients:
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
Combine The Wet And Dry:
- Gently fold the flour mixture into the wet ingredients just until no dry streaks remain. Be careful not to overmix.
Prep And Fold The Figs:
- Toss your chopped figs with a light pinch of flour (this keeps them from sinking to the bottom), then gently fold them into the batter.
Bake:
- Pour the batter into the prepared pan and smooth the top. Arrange the reserved fig slices gently over the batter. Bake for 45 to 55 minutes, or until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean. (If the top browns too quickly before the center sets, tent loosely with foil during the last 10 minutes).
Cool And Serve:
- Let the bread rest in the pan for 10 minutes, then use the parchment paper handles to lift the loaf onto a wire rack. Cool completely before slicing.
Notes
Serving: 1slice, Calories: 225kcal, Carbohydrates: 32g, Protein: 5g, Fat: 10g, Sodium: 200mg, Sugar: 23g
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