Best 20 Fig Bread Recipes

FIG AND DATE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch baking pan.
• In a medium bowl, combine the dates, figs, butter and baking soda. Pour in the boiling water, stir well and let stand for 15 minutes.
• Beat the sugar, walnuts and eggs into the date mixture. Combine the all-purpose flour, whole wheat flour, baking powder and salt; stir into the date mixture just until blended. Pour batter into prepared pan.
• Bake in preheated oven for 55 to 65 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

DATE AND FIG QUICK BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.
• Spread walnuts onto a baking sheet.
• Bake in the preheated oven until toasted and fragrant, 5 to 10 minutes. Set aside to cool.
• Mix dates, figs, butter, and baking soda together in a bowl. Pour boiling water over the date mixture. Let sit for figs to slightly rehydrate, 15 to 20 minutes.
• Stir sugar, walnuts, and eggs into date mixture. Whisk all-purpose flour, whole wheat flour, salt, and baking soda together in a separate bowl. Stir flour mixture into date mixture until batter is just combined. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

FIG BREAD

Steps:

• In a small saucepan, heat the apple juice over moderately high heat just until boiling, about 3 minutes. Remove from heat, add butter, and stir until melted. Stir in the salt and figs. Cool to room temperature.
• Preheat the oven to 350*F. In a large bowl, stir together the flour, baking powder, and baking soda. In a medium bowl, beat eggs, sugar, and vanilla until well incorporated. Stir in fig mixture and lemon rind. Add all to the dry inigredients and stir until just moistened. Do not overmix.
• Spoon the batter into a greased 8"x4"x2" loaf pan. Bake for about 1 hour or until a toothpick inserted in the center comes out clean. Let it cool upright in the pan on a wire rack for at least 10 minutes. Remove and let cool completely.
• Makes 1 loaf.

FIG AND RAISIN BREAD

Steps:

• Dissolve yeast in warm water. Add sugar to activate yeast. Add bread flour; sprinkle salt on top. Pour in raisins and figs; mix well.
• Knead dough for about 10 minutes. Place in a large glass bowl and cover with plastic wrap. Let rise for 3 to 4 hours.
• Turn dough out onto a floured surface. Pick up the side of the dough that's farthest from you and fold it inward, about 3/4 of the way across. Fold the last quarter of the dough all the way back over the far side, creating batard, or torpedo, shape. Press down on the seam with the side of your palm to seal it.
• Preheat the oven to 475 degrees F (245 degrees C). Sprinkle some cornmeal over the dough and cover loosely; let proof for 45 minutes. Sprinkle more cornmeal onto a baking sheet; flip dough onto the sheet so the seam side faces up. Use a scoring tool or serrated knife to cut a few slashes into the top of the dough.
• Bake in the preheated oven until top is golden brown and bottom sounds hollow when tapped, about 20 minutes. Let the loaf cool for at least 30 minutes, as it will continue to cook when it comes out of the oven.

WALNUT-FIG BREAD

Steps:

• Stir warm water, sugar, and yeast in a small bowl until yeast is dissolved. Let mixture stand until foamy, about 5 minutes. Brush a large bowl with oil and set aside.
• Place flours, 1 cup dried figs, fennel seeds, and salt in another bowl. Add yeast mixture; bring mixture together with your hands. Turn out dough onto a lightly floured work surface; knead until smooth and elastic, about 5 minutes.
• Transfer dough to oiled bowl, and cover loosely with a piece of lightly oiled plastic wrap. Let dough rise in a warm place until almost doubled in bulk, about 1 hour.
• Preheat oven to 375 degrees. Turn out dough onto a lightly floured work surface, and knead in walnuts and remaining 1 cup dried figs (be aggressive with the dough to work in nuts and figs). Shape dough into a ball; pull seams in toward bottom to stretch and smooth top.
• Brush a baking sheet with oil; place dough in the middle. Loosely cover with a piece of lightly oiled plastic wrap. Let dough rise in a warm place until almost doubled in bulk, about 40 minutes.
• Bake until bread is light golden brown, about 30 minutes. Loosely tent with foil, and continue to bake until an instant-read thermometer inserted in the bottom of loaf registers 180 degrees and comes out clean, about 30 minutes more. Immediately transfer loaf to a wire rack; let cool completely before slicing.

ZUCCHINI DATE, FIG AND NUT BREAD.

Steps:

• 1. put all dry ingredients, flour, slat, baking powder, baking soda, salt and spices in large bowl and mix and set aside.
• 2. put chopped dates and figs aside in a bowl and chopped nuts in another. Have zucchini grated in another bowl. you can use all dated but I also had the figs...
• 3. now we can begin.. in electric mixer place 9 eggs and begin to beat add melted butter and oil and whip add sugar,vanilla and beat well add applesauce take bowl of dry ingredients and begin to spoon into the mixer at low speed. alternate with a cup of zucchini at a time unil all flour and zucchini are mixed in. add the dates and figs and nuts mix gently and shut off mixer. with spatula make sure all is mixed in from around the bowl. prepare 8 large bread pans or as many small as you like...I used 5 smaller or medium pans bread pans and then a 13x15 glass pan for the rest...I use a larger pan sometimes and then cut it to share with my neighbors. grease and flour the pans.. add the batter. preheat over to 350 degrees any time you want to..I usually turn my oven on just as I am about to grease my pans. bake abt 1 hour at 350degrees..cool or serve warm...great warm with butter and cool with cream cheese.. rolling the dates and figs in the flour keeps them from falling to the bottom of the cake or bread. Enjoy..

FIG AND DATE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease an 8x4 inch baking pan.
• In a medium bowl, combine the dates, figs, butter and baking soda.
• Pour in the boiling water, stir well and let stand for 15 minutes.
• Beat the sugar, walnuts and eggs into the date mixture.
• Combine the all-purpose flour, whole wheat flour, baking powder and salt; stir into the date mixture just until blended.
• Pour batter into prepared pan.
• Bake in preheated oven for 55 to 65 minutes, or until a toothpick inserted into center of the loaf comes out clean.
• Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

FIG, DATE, AND WALNUT QUICK BREAD

Steps:

• Preheat oven to 350°.
• Heat first 4 ingredients in a small, heavy saucepan over medium heat just until bubbles begin to form around edge (do not boil).
• Remove from heat; stir in figs and dates.
• Let stand 20 minutes or until fruit softens.
• Combine sugar, oil, and eggs in a large bowl; stir with a whisk until well blended.
• Stir in cooled milk mixture.
• Combine flours, baking soda, and salt in a large bowl; make a well in center of mixture.
• Add milk mixture to flour mixture, stirring just until moist.
• Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.
• Sprinkle walnuts evenly over batter.
• Bake for 40 minutes or until a wooden pick inserted in center comes out clean.
• Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.

FRESH FIG BREAD

Steps:

• 1. Preheat oven to 350 degrees and place the rack in middle of the oven. Lightly grease and flour a 9"x5"x3" loaf pan and set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, ground cinnamon and cashews. Set aside. In a measuring jar or another bowl, combine the figs, eggs, melted butter and vanilla and mix with a rubber spatula or a wooden spoon. Now lightly fold the wet ingredients into the dry ingredients (with the rubber spatula or wooden spoon) just until combined and the batter is thick and chunky, you do not want it smooth. Do not overmix the batter otherwise the bread will be rubbery and tough. Scrape batter into the prepared pan. Bake for 55-60 minutes or until a wooden skewer inserted in the middle comes out clean. Place on a wire rack to cool, for about 10-15 minutes and then remove from the pan. You can enjoy this bread warm, fresh from the oven or you can also freeze it.

FIG PRESERVES BREAD

Steps:

• Preheat oven to 350.
• Beat together first 3 ingredients.
• In another bowl sift together the next 5 ingredients.
• Add to wet ingredients and stir in fig preserves and pecans.
• Spoon into 2 greased and floured loaf pans. (Mine are 5x9).
• Bake for 55-65 minutes.

MAPLE WALNUT AND FIG BREAD

Steps:

• Position a rack in the center of the oven and preheat the oven to 350 degrees F.
• Put the diced figs in a medium bowl and add the warm water. Let soak until softened.
• Whisk the unbleached flour, cake flour, oats, baking powder, and salt together in a large bowl. Set aside.
• Put the maple syrup, milk, eggs, egg yolks, and canola oil in a medium bowl and stir with the whisk to combine. Add the mixture to the dry ingredients, stirring with a spoon just until all the flour is moistened. This should be a wet batter, because the oats absorb a lot of the liquid during baking.
• Fold the walnuts and figs into the batter (the figs do not need to be drained). Divide the batter evenly between two oiled 9- by 5-inch loaf pans. Bake for about 1 hour, until a toothpick inserted in the center comes out clean. (If your oven bakes unevenly, rotate the pans from left to right and front to back about halfway through the baking time.)
• Remove the pans from the oven and use a pastry brush to glaze the tops of the loaves with maple syrup. Set them on a rack to cool for about 10 minutes. Turn the loaves out of the pans and set them on the rack to cool completely before serving. Wrap any leftovers tightly in plastic wrap and store at room temperature. They may also be frozen, wrapped first in aluminum foil and then in plastic wrap or a heavy-duty freezer bag.

SPICED FIG BREAD PUDDING

Steps:

• On 17x12-inch half-sheet pan, place bread cubes. Let stand uncovered 8 hours to dry.
• In small bowl, place figs; cover with boiling water. Let stand 15 minutes or until figs are softened. Drain; coarsely chop figs.
• Grease 11x7 (2-quart) glass baking dish with softened butter. In large bowl, beat whole eggs, egg yolk, 3/4 cup granulated sugar, the half-and-half, orange peel, vanilla, ginger and allspice with wire whisk until well blended. Gently stir in bread cubes and figs. Pour into baking dish. Let stand 30 minutes.
• Heat oven to 325°F. Sprinkle coarse sugar over bread pudding. Bake 1 hour 20 minutes or until top is puffed and light golden brown. Cool 5 minutes.
• In chilled medium bowl, beat whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until stiff peaks form (do not overbeat). Serve with warm bread pudding.

GOAT CHEESE AND FIG SANDWICHES ON RAISIN BREAD

Steps:

• For the Fig Spread:.
• In a medium saucepan over medium heat, combine the figs, 1 1/2 cups of the water, and sugar. Bring to a boil, then reduce heat and simmer, covered, for 20 to 25 minutes, or until most of the liquid has evaporated and the figs are nearly tender when pierced with a fork.
• Transfer the mixture to a food processor, add the lemon juice, and process for 20 to 30 seconds (adding remaining 1/4 cup of water if necessary), or until smooth. Makes about 1 3/4 cups.
• For the Sandwiches:.
• Preheat the broiler. With a 2-inch biscuit cutter, cut out a round from each slice of bread. Arrange the rounds on a baking sheet and toast them under the broiler for 2 to 3 minutes on each side, or until lightly browned.
• In a small bowl or food processor, combine the goat cheese and milk. Whisk or blend until smooth. Spoon the mixture into a piping bag fitted with a star nozzle, and then pipe the cheese onto each round of bread.
• Top with a spoonful of the fig spread and garnish with 2 pieces of chives.

WHITE CHOCOLATE PEAR AND FIG MORNING BREAD

Steps:

• Warm the milk in a saucepan on low heat to just warm. Stir in the sugar and yeast and set aside until bubbly and foamy, about 5 minutes.
• Whisk together the flour and salt in a large bowl and create a well. Stir in the yeast mixture, and then knead the dough in the bowl until smooth, 4 to 5 minutes. Add the white chocolate chips, figs and pears and knead a bit more to evenly distribute. Place in a greased bowl, cover and set aside to rise until doubled in size, about 1 hour.
• Preheat the oven to 350 degrees F.
• Punch down the dough and lightly knead again. Turn into a greased 10-by-5-inch loaf pan. Allow to rise in the pan for 30 minutes more. Bake the loaf in the oven until the internal temperature reads about 190 degrees F, about 45 minute. Allow to cool about 5 minutes. Turn out onto a cooling rack to cool completely. Slice and Serve.

FIG-WALNUT BREAD

Steps:

• Preheat the oven to 325°F. Coat two 9-by-5-inch loaf pans with butter; set aside. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, nutmeg, and salt; set mixture aside.
• Bring 1 cup water to a simmer in a medium saucepan. Remove from heat, and add 1 1/2 cups dried figs; let stand until softened, about 10 minutes. Transfer figs and liquid to a food processor. Purée until smooth, about 1 minute; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, and mix to combine, scraping down the sides of the bowl as needed. Add the flour mixture, and beat until combined, 1 to 2 minutes. Add the sour cream and reserved fig purée; beat until just incorporated, about 1 minute. Using a rubber spatula, stir in the remaining chopped figs and the walnuts.
• Divide the batter between the prepared pans; smooth the tops with an offset spatula. Place pans on a baking sheet. Bake, rotating the sheet halfway through, until deep golden brown and a cake tester inserted in the centers comes out clean, about 1 hour. Transfer the pans to a wire rack to cool 10 minutes. Remove loaves from pans and cool completely. Bread can be kept at room temperature, wrapped well in plastic, for up to 4 days.

APPLE-FIG BREAD PUDDING CUPCAKES WITH MAPLE SAUCE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease 6 jumbo muffin cups with shortening.
• In large bowl, mix bread cubes, apple and figs. In small saucepan, cook 1 cup brown sugar, the milk and 1/4 cup butter over medium heat until butter is melted. Remove from heat; stir in cinnamon and vanilla. Pour over bread mixture in bowl. Add eggs; toss to coat. Spoon mixture into muffin cups, filling to tops of cups.
• Bake 30 to 34 minutes or until center is set and apples are tender. Cool while making sauce.
• In 1-quart saucepan, stir granulated sugar, 1/3 cup brown sugar, the whipping cream and 1/3 cup butter. Heat to boiling over medium heat, stirring occasionally. Remove from heat; stir in maple flavor.
• Remove warm cupcakes from pan; place on serving plates. Spoon warm sauce over cupcakes. Garnish with maple candies.

FIG AND HAZELNUT BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch glass casserole dish with 1 tablespoon butter.
• Soak bread slices in a bowl of water until soggy, about 5 minutes. Remove slices from bowl and squeeze out excess water.
• Place bread in a separate bowl and mash using your hands; stir in 1 cup figs, 1 cup apricots, raisins, hazelnuts, brown sugar, lemon zest, lemon juice, cinnamon, ginger, and salt until brown sugar is dissolved. Stir egg into bread mixture until evenly mixed. Spoon bread mixture into the prepared casserole dish, smoothing the top with the back of the spoon. Decorate the mixture with 2 sliced figs and 2 sliced apricots; dot with remaining 1 tablespoon butter.
• Bake in the preheated oven until edges and top of bread pudding are lightly browned and a knife inserted in the center comes out clean, 25 to 30 minutes.
• Beat cream and honey together in a bowl using an electric mixer until stiff peaks form. Serve bread pudding warm or cold with a few spoonfuls of honey whipped cream.

APPLE FIG BREAD WITH HONEY GLAZE

Steps:

• Heat oven to 350°F. Spray bottom of 8x4-inch loaf pan with cooking spray. In medium bowl, stir flour, cinnamon, baking powder, salt, nutmeg and 1/4 teaspoon allspice with whisk.
• In large bowl, beat granulated sugar and oil with electric mixer on medium speed 1 minute or until blended. Beat in egg and egg yolk, one at a time, beating well after each addition. Beat in vanilla.
• Beat flour mixture into sugar mixture alternately with milk on low speed, beating after each addition until smooth. Stir in apples and figs. Pour into pan.
• Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 10 minutes.
• Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely, about 2 hours.
• In small bowl, beat 1/3 cup powdered sugar, the honey, butter and dash of allspice until smooth, slowly adding additional powdered sugar for desired glaze consistency. Spread glaze over top of loaf. Let stand until set. (Glaze will remain slightly tacky to the touch.) Wrap tightly and store in refrigerator.

STREUSELKUCHEN TOPPED W. FRESH FIG OR PEACH, PLUM (BREAD MACHINE

Steps:

• Place the dough ingredients into bread machine according to your bread machine specifications. Set to dough cycle.
• Butter a 10 inch springform pan.
• Preheat oven to 375 degrees.
• Lightly punch down dough on floured board. Roll out to fit the bottom of pan.
• In a food processor place the topping ingredients except butter and pulse till nuts are chopped add the butter and pulse till it resembles coarse bread crumbs.
• Arrange fruit on dough artfully.
• Sprinkle the topping over fruit.
• Cover with plastic wrap and place in a warm draft free place for 30 minutes.
• Bake for 45 minutes.

FIG, DATE, AND WALNUT BREAD

Steps:

• Preheat oven to 350°. Heat first 4 ingredients in a small, heavy saucepan over medium heat just until bubbles begin to form around edge (do not boil). Remove from heat; stir in figs and dates. Let stand 20 minutes or until fruit softens. Combine sugar, oil, and eggs in a large bowl; stir with a whisk until well blended. Stir in cooled milk mixture. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, and salt in a large bowl; make a well in center of mixture. Add milk mixture to flour mixture, stirring just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Sprinkle walnuts evenly over batter. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.