I do not often have fresh figs on hand, but when I do, I have to make something special with it. Aside from enjoying it with plain greek yogurt and a drizzle of honey, I love using figs for baking. Figs have a very nice texture that bakes really well. It holds well during baking and it become even more creamy and naturally sweet. They are great for muffins, tarts, jam or quick loaf bread like the one that we are going to make today. Today we are making Fresh Figs and Walnut Loaf Bread. It’s a quick bread, which means it is easy/quick to make.

Fresh figs are a baker’s hidden treasure, adding a touch of luxury and an explosion of flavor to a variety of baked goods. These unique fruits, with their honey-like sweetness, delicate texture, and slightly crunchy seeds, bring a natural richness that enhances any recipe. Whether you’re incorporating them into tarts, cakes, bread, or pastries, fresh figs not only elevate the taste but also provide visual appeal with their deep, rich colors and beautiful, intricate interiors.

The sweet allure of fresh figs in baking.

One of the most enchanting aspects of baking with fresh figs is their versatility. They pair wonderfully with both sweet and savory ingredients, making them a perfect addition to everything from rustic galettes to decadent cheesecakes. The natural sugars in figs caramelize beautifully when baked, creating a luscious, sticky texture that complements the softness of the fruit. Their subtle floral notes add complexity to baked goods, while their inherent juiciness ensures each bite is moist and flavorful.

Using fresh figs in your baking also offers a nutritional boost. They are a good source of dietary fiber, vitamins, and minerals, providing a healthier alternative to traditional sweeteners. Their unique composition means they can act as a natural binder and sweetener, reducing the need for additional sugar and fat in your recipes.

In essence, fresh figs are a baker’s ally, offering endless possibilities to create delightful and sophisticated treats that are sure to impress. Whether you’re looking to add a touch of elegance to your desserts or simply want to experiment with a new ingredient, fresh figs are sure to inspire your culinary creativity. So next time you’re at the market, don’t overlook these little gems—your taste buds will thank you!

Summer, a time for fresh Figs

In Canada, Figs usually come out during the Summer season till the end of Fall, but they do not stay long just like Cherry. The first smaller harvest happens during the early Summer and the larger harvest happens in the late Summer to early Fall. The difference, the Figs harvested later have thicker skins and tends to have concentrated sweetness.

How to Select Figs

• Choose soft, plump fruits with intact, bent stems.
• Minor bruises or tears are usually harmless
• Avoid buying dry, cracked figs

How to Store Figs

Once picked, figs have a short shelf life and should be eaten within a few days. Store these perishable fruits in a single layer on a plate or shallow bowl in the refrigerator or a very cool place and eat within a few days. Although figs do not continue to ripen off the tree, firm ones may soften if left at room temperature for a day or two

I used orange to flavor the loaf but you can also use lemon. I find that figs and orange works best together. The crumble toppings is what sealed the deal for this loaf. The soft and moist bread, and the sweet crunchy toppings made this bread almost like a dessert. Serve this with yogurt on top for a “healtier” twist but if you really want to indulge, a scoop (or 2) of vanilla ice cream will be better. So which one is your choice?

Ingredients:

• 1 Egg
• 1/4 cup flavorless Oil
• 3 tablespoon Sugar
• 3 tablespoon Brown Sugar
• 1/4 cup + 3 tablespoon pureed Figs (about 5 -6 pieces, depending on the size)
• 2 tablespoon Water
• 1/2 teaspoon Vanilla Extract
• 1 cup All-Purpose Flour
• 3/4 teaspoon Baking Powder
• 1/4 teaspoon Salt

Crumble Toppings:

• 2 tablespoon All-Purpose Flour
• 1/8 teaspoon Baking Powder
• pinch of Salt
• 2 teaspoon granulated Sugar
• 2 teaspoon Brown Sugar
• 1 tablespoon melted Butter
• 3 tablespoon chopped Walnuts

Substitutions:

Fruit: No figs? No problem. You can make this cake using Apple, Peach or Pear. You can use fresh fruits and use them as is, or you can slightly cook the fruits in brown sugar and butter just to soften it a little bit before using. You can also use canned pear or peach.

Flavoring: I used fresh orange zest and vanilla extract for flavoring. You can go with the original recipe and add cardamom or even fall spices like cinnamon and nutmeg. You can also try using lemon zest instead of orange.

Instructions:

1. Preheat oven to 350F (175C) Spray 7-inch loaf pan with baking spray and line the pan with parchment paper.
2. Wet Ingredients: In a large bowl combine eggs, oil, sugars, pureed figs, water and vanilla extract. Whisk to combine and set aside.
3. Dry Ingredients: In a small bowl combine flour, baking powder, salt and diced figs. Whisk to combine.
4. Wet Ingredients + Dry Ingredients: Add the dry ingredients to the wet ingredients and whisk slowly to combine.
5. Pour in the Pan: Pour the batter in the prepared loaf pan, level the top using a spoon or spatula. Arrange sliced fresh Figs on top.
6. To make crumble, whisk together the flour, baking powder, salt, sugars and cinnamon (if using) until combined. Add the melted butter and stir with a fork until a crumble forms. Then stir in the walnuts. Sprinkle crumble on top of the loaf.
7. Bake for 40 – 45 mins-or until a skewer comes out clean. If top starts to brown too quickly cover with foil until fully baked through.
8. Reheating/Storage:  Wrap tightly in foil and refrigerate any leftover, then place in oven (covered in the foil) and bake at 300F for 15 mins or until warmed through.

Makes 8 – 10 slices

Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.

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