Fresh Fig and Orange Quick Bread

A lengthwise view of a sliced fig and orange bread

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.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings slices

Calories 225

Author Janette

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.

Video

Notes

Nutrition