Fig and Orange Bread
My fresh Fig and Orange Bread (also known as ‘quick bread’) is so easy and makes for a lovely breakfast treat, afternoon snack or scrumptious 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 (link) but this is my new favorite as the flavor combination is just so perfect.
If you’re a fig fan and wait patiently for them every year, then you know that fresh figs are so good on their own. However, they are just as delicious in baked goods, Dessert Tarts or a Galette with Brie. Also, they are fantastic in appetizers like Warm Figs with Goat Cheese, Pistachios and Balsamic Glaze, a Fig and Prosciutto Grilled Cheese with Rosemary Butter and on Flatbread with Figs, Prosciutto and Arugula.
Optional additions to fig and orange bread
Chopped nuts. Pecans, walnuts or almonds are all delicious options.
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.
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 results. 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!
Fig and Orange Bread
A soft, cake-like loaf with fresh figs and fresh orange.
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, 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
Instructions
- 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.
Notes
Dried figs can be used, just soak them in warm water until plumped
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 279Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 70mgSodium 284mgCarbohydrates 43gFiber 1gSugar 23gProtein 5g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
