This fresh Fig and Orange Bread (also known as ‘quick bread’) is so easy and makes for a lovely breakfast treat, afternoon snack or dessert. A slightly sweet cake bread with lots of orange flavor, baked in a loaf pan that is best served warm out of the oven or room temperature.
This is my favorite sweet bread yet. I do still love my Banana Bread, but this fig and orange is my new favorite flavor combination.
Chopped nuts. Pecans, walnuts or almonds are all delicious options.
What are figs?
There are 2 types of figs, black mission (the most popular) that are small, purple, pear-shaped fruit filled with edible seeds that are perfectly sweet and good for you. Golden figs are yellow on the outside and taste a little more nutty.
Can I use dried figs instead of fresh?
Yes. You will need to soak them in warm water to add back their moisture, but they will work the same as fresh when plumped up.
Choosing the best figs
You want the freshest figs to achieve the best fig and orange bread. The skins should be smooth, wrinkle-free and they should look plump and be slightly soft, not firm.
How to store figs
Because they are picked when ripe, they don’t last long at room temperature. They are best refrigerated in a shallow bowl for a few days. Just rinse before eating.
If you’ve made this Fig and Orange Bread, leave a comment below. You can also ask a question, I love to hear from my readers!
A soft, cake-like loaf with fresh figs and fresh orange.
Prep Time15 minutes
Cook time45 minutes
Total Time1 hour
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, whisked
1 teaspoon vanilla extract
¾ cup fresh figs, chopped plus, 3-4 slices for top * see note
1 ½ cups (145 grams) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
Preheat oven to 350°F/175°C.
Grease a 9 x 5 x 3-inch (24 x 13 x 6 cm) non-stick loaf pan and line with parchment paper.
To a large mixing bowl add the sugar and orange zest, use your fingers to rub the zest into the sugar. Add the melted butter and mix. Add the milk, orange juice, egg and vanilla, mix well.
To a separate bowl, add the flour, baking powder and salt, mix well.
Add a little of the dry to the wet mix and fold in. Keep adding the flour mix until well combined. Stir in the chopped figs.
Pour into the prepared pan, top with the sliced figs.
Bake 45 to 55 minutes or until golden brown. The time will depend on your oven and the type of pan used. It may be longer for glass or light grey pans, I used a dark grey pan. The top should be springy to the touch and a toothpick should come out clean when inserted in the center. Leave in the pan for 10 minutes to cool, then use the parchment paper to lift out onto a wire rack to cool completely.
Dried figs can be used, just soak them in warm water until plumped