When I think of something I want to do, I’m determined to do it. A few weeks ago, when I made a royal mess of a fig bread that turned out to be a waste, I was determined that I would try again and succeed. This is me trying again and being successful :)
With a little less figs and some other adjustments, I turned my failed recipe into an amazingly delicious recipe. This fig bread is extremely moist (and I know I talk about moistness a lot, but that’s because I’m partial to making moist goodies) and tastes sooo good, with a flavor that I attribute to the combination of figs and brown sugar. Some crushed walnuts give it a little something extra without being too nutty (because I don’t even like walnuts).
So, since figs are in season, what are you waiting for?
Fig and Walnut Bread
(makes 1 loaf)
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 cup brown sugar
1/2 cup granulated sugar
2 teaspoons cinnamon
1/2 cup butter, softened (1 stick)
1/2 cup yogurt (I used non-fat Greek)
1 teaspoon vanilla
1 cup pureed figs (about 6 figs)
1/2 cup walnuts, crushed (you could probably increase this to 1 cup if desired)
Oven Temperature: 350 F
1. In a large bowl, whisk together the flour, baking soda, baking powder, sugar, and cinnamon.
2. In the bowl of a stand mixer, beat together the butter and sugar for 2-3 minutes on high, until light and fluffy. Add eggs and beat for another 1-2 minutes. Add the yogurt, vanilla, and pureed figs and beat to combine. Add the dry ingredients and stir at lowest speed until just incorporated. Stir in the crushed walnuts by hand.
3. Pour the batter into a greased 9 x 5 inch loaf pan. Bake in the preheated oven for 1 hour. Make sure that a toothpick inserted into the center of the baked loaf comes out clean. Allow to cool before digging in (if you can help it!)