Fig and Orange Bread

A soft, cake-like loaf with fresh figs and fresh orange.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 279

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 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

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.