Best 5 Walnut Fig Bread Recipes

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Walnut fig bread is a sweet, nutty, and moist bread that is perfect for breakfast, lunch, or a snack. It is made with simple ingredients like flour, sugar, eggs, butter, walnuts, and figs, and can be made in just over an hour. The combination of the walnuts and figs gives this bread a unique flavor and texture that is sure to please everyone. If you are looking for a delicious and easy-to-make bread recipe, then this walnut fig bread is the perfect choice.

Here are our top 5 tried and tested recipes!

WALNUT-FIG BREAD



Walnut-Fig Bread image

A hearty bread is your reward for flexing your muscles as you knead this dense dough.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 3h15m

Yield Makes 1 loaf

Number Of Ingredients 10

1 1/4 cups water, warmed to 110 degrees
1 tablespoon sugar
1 tablespoon active dry yeast
Olive oil, for brushing
3 cups all-purpose flour, plus more for dusting
1 cup rye flour
2 cups chopped dried Calimyrna figs (about 10 ounces)
2 tablespoons fennel seeds
2 tablespoons coarse salt
1 cup toasted and chopped walnuts (about 4 ounces)

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.

FIG, DATE, AND WALNUT QUICK BREAD



Fig, Date, and Walnut Quick Bread image

Make and share this Fig, Date, and Walnut Quick Bread recipe from Food.com.

Provided by Vino Girl

Categories     Quick Breads

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 15

3/4 cup low-fat buttermilk
1/2 teaspoon finely grated lemon rind
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2/3 cup chopped dried fig
1/3 cup chopped pitted dates
1/2 cup packed brown sugar
2 tablespoons canola oil
2 large eggs
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking soda
1/8 teaspoon salt
cooking spray
1/3 cup chopped walnuts

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.

Nutrition Facts : Calories 183.6, Fat 5.8, SaturatedFat 0.8, Cholesterol 35.9, Sodium 214.5, Carbohydrate 30.6, Fiber 2.6, Sugar 16.9, Protein 4.3

MAPLE WALNUT AND FIG BREAD



Maple Walnut and Fig Bread image

Provided by Food Network

Categories     dessert

Yield 2 9- by 5-inch loaves

Number Of Ingredients 14

1 3/4 cups (10 1/2 ounces) dried figs, diced
1/2 cup (4 ounces) warm water (85 degrees to 90 degrees F)
2 2/3 cups (12 ounces) unbleached all-purpose flour
1 2/3 cups (6 1/2 ounces) cake flour
1 3/4 cups (5 1/4 ounces) old-fashioned rolled oats
2 tablespoons baking powder
1/2 teaspoon kosher salt
1 1/3 cups (11 ounces) maple syrup
1 1/3 cups (11 ounces) milk
4 large eggs, lightly beaten
2 large egg yolks
3/4 cup (6 ounces) canola oil
2 cups (8 ounces) walnut pieces, toasted
Additional maple syrup for glazing

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.

FIG-WALNUT BREAD



Fig-Walnut Bread image

Categories     Bread     Cake     Side     Bake     Fig     Walnut     Simmer

Yield makes two 9-by-5-inch loaves or six 6-by-2 3/4-inch miniloaves

Number Of Ingredients 13

2 sticks (1 cup) unsalted butter, room temperature, plus more for pans
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Pinch of freshly grated nutmeg
1 teaspoon salt
1 pound (about 3 cups) dried figs, stemmed and chopped into 1/2-inch pieces
1 3/4 cups packed light-brown sugar
4 large eggs
1 cup sour cream
1 cup (about 3 ounces) walnuts, toasted and coarsely chopped

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.

FIG, DATE, AND WALNUT BREAD



FIG, DATE, AND WALNUT BREAD image

Categories     Bread     Fruit     Bake

Number Of Ingredients 14

3/4 cup low-fat buttermilk
1/2 teaspoon finely grated lemon rind
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2/3 cup chopped dried figs
1/3 cup chopped pitted dates
1/2 cup packed brown sugar
2 tablespoons canola oil
2 large eggs
3/4 cup whole wheat flour (about 3 1/2 ounces)
3/4 cup all-purpose flour (about 3 1/3 ounces)
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1/3 cup chopped walnuts

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.

Tips:

  • Use fresh, ripe ingredients. This will ensure that your bread has the best flavor and texture.
  • Don't overmix the batter. Overmixing will make the bread tough.
  • Let the bread cool completely before slicing it. This will help to prevent the bread from crumbling.
  • Store the bread in an airtight container at room temperature. It will keep for up to 3 days.
  • You can also freeze the bread for up to 2 months. To freeze, wrap the bread tightly in plastic wrap and then place it in a freezer bag.

Conclusion:

Walnut fig bread is a delicious and easy-to-make bread that is perfect for any occasion. It's moist, flavorful, and has a beautiful golden crust. This bread is also a good source of fiber and protein. So, next time you're looking for a delicious and healthy bread recipe, give walnut fig bread a try!

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