This moist, sweet, and flavorful homemade fig bread recipe is a fall favorite! Sometimes referred to as fig cake, it's loaded with chunks of fresh figs, chopped walnuts, and is spiced with cardamom and cinnamon. Be sure to try my candied figs recipe and my new fig leaf tea recipe!
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
This irresistible fig bread recipe is one of my most sought-after recipes! Some of my friends refer to it as fig bread, while others call it fig cake. Whatever you call it, you'll agree that it's absolutely delicious! If you want to be extra naughty, drizzle it with some fig syrup!
Jump to:
😍 Why You'll Love This Recipe
- This fig cake recipe is one of the easiest recipes you'll ever make. No need to use a stand mixer or use a bunch of bowls that leave you with a huge mess to clean up afterward.
- Baking fig bread is as easy as mixing the dry ingredients in one bowl and the wet ingredients in another. After that, pop it in the oven and enjoy the heavenly aroma!
- The spices used in this bread really complement each other and give it a unique taste that you'll be craving all year long.
- Fig bread leftovers freeze well, and the fig bread retains its moist texture. This means you can enjoy your fig bread long after figs are not in season.
🔖 Ingredients & Substitutions
- Figs: Fresh or frozen figs are preferred. If you absolutely can't get figs, you can rehydrate dried figs in hot water, then squeeze out excess moisture. Another option is to use one 8-ounce jar of fig jam or fig preserves. If you do that, you may need to reduce the amount of sugar.
- Flour: All-purpose flour or a combination of whole wheat flour and all-purpose flour.
- Sugar: Granulated sugar, or a combination of granulated sugar and brown sugar.
- Spices: Ground cardamom, cinnamon powder, ground cloves, and freshly ground nutmeg. If you don't have all the spices, you can skip one or two of them, but you want the bread to have a mixture of these warming spices.
- Nuts: Either walnuts or pecans can be added. May leave out if you have nut allergies.
*A full list of ingredients can be found in the recipe card at the bottom of the page!
🍞 Fig Bread Recipe Directions
Preheat oven to 350 degrees F
Step 1: Mix dry ingredients (flour, sugar, baking soda, baking powder, ground cloves, ground nutmeg, cardamom, cinnamon, and sea salt) in a large bowl until combined.
Step 2: Place the walnuts in a ziplock bag and pound with a mallet until crushed. Another option is to use a food processor (paid link).
Step 3: Fold the walnuts in with the dry ingredients.
Pro Tip: Folding the walnuts into the flour coats them with flour and keeps them from sinking to the bottom of the fig bread.
Step 4: In a medium bowl, whisk the wet ingredients (oil, milk, eggs, vanilla, and chopped figs).
Step 5: Fold wet ingredients into the flour mixture and stir just until incorporated. Pour batter into prepared pan (greased and floured bundt pan, or two loaf pans).
Pro Tip: If using frozen figs, make sure they are defrosted and drained first so that you don't have excessive liquid in your fig bread, which would cause it to sink in the middle.
Step 6: Bake in the oven, on the middle rack, for approximately one hour for a bundt pan. If using loaf pans, bake for approximately 45 minutes or until golden brown.
Pro Tip: Since oven temperatures vary, test with a toothpick to make sure it's cooked all the way through.
Step 7: Cool the fig bread for approximately 10 minutes before removing it from the pan. Cool on wire racks completely before slicing it.
🤷🏻♀️ Recipe FAQs
This recipe is very flexible and can be prepared with either oil or unsalted butter. Simply substitute an equal amount of melted and cooled butter for the amount of oil called for in this recipe.
There are many reasons why baked goods fall in the middle. Some say it's because the oven door was open during the baking process, while others say the bread needs more flour.
I think one of the main reasons fig bread caves in the middle is due to the high liquid content. This is due to the amount of juice in the figs. This is especially the case if you use defrosted frozen figs, which is why I recommend straining the figs before using them. Try adding an additional ¼ cup of flour to increase the flour-to-liquid ratio.
Although I highly recommend using fresh figs, I realize not everyone has access to fresh figs, and that they are only in season for a short time of the year.
To use dried figs in this recipe, start by rehydrating the dried figs. Cover the figs with boiling water for approximately 10 minutes. Next, drain and pat the figs dry before chopping and measuring out one cup to use in the recipe.
Yes, you can, but some adjustments need to be made to reduce the amount of sugar in the recipe. I recommend the following adjustments:
• Reduce the amount of sugar from 1-⅓ cups to 1 cup.
• Increase the amount of flour by ¼ of a cup.
• Decrease the amount of figs from 1 cup of fresh figs to ¾ cups of preserves.
👩🏼🍳 Pro Tips
- The figs should be chopped coarsely instead of ground. We want big chunks of figs in the bread!
- During fig season, I chop the figs and add them to small ziplock bags in one-cup portions. I then keep them in the freezer to use throughout the year when I'm craving fig bread.
- You can also make this fig bread recipe by replacing one of the eggs with half of a ripe banana. It makes an even moister cake/bread.
- If you have beautiful, fresh figs, you can you can decorate the top of the bread with sliced figs.
- Store the fig bread in an airtight container in the fridge for up to a week, or freeze for longer storage.
🍽 More Quick Breads to Try
🍓 More Fig Recipes
If you enjoyed this fig bread recipe, be sure to check out these other fig recipes, too!
Did you make this recipe?
📖 Recipe
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Favorite Fig Bread Recipe
Ingredients
Equipment
Method
- Preheat oven to 350℉
- Mix dry ingredients (flour, sugar, baking soda, baking powder, ground cloves, ground nutmeg, cardamom, cinnamon, and sea salt) in a large bowl until combined.
- In a medium bowl, whisk the wet ingredients (oil, milk, eggs, vanilla, and chopped figs).
- Fold wet ingredients into the flour mixture and stir just until incorporated. Pour batter into a greased and floured bundt pan, or two loaf pans.
- Bake in the oven, on the middle rack, for approximately one hour for a bundt pan. If using loaf pans, bake for approximately 45 minutes or until golden brown.
- Cool the fig bread for approximately 10 minutes before removing it from the pan. Cool on wire racks completely before slicing it.
Nutrition
Notes
- If using frozen figs, make sure they are defrosted and drained first so that you don't have excessive liquid in you fig bread, which would cause it to sink in the middle.
- Folding the walnuts into the flour coats them with flour and keeps them from sinking to the bottom of the fig bread.
- The figs should be chopped coarsely. You want big chunks of figs in the bread.
- Since oven temperatures vary, test with a toothpick to make sure it's cooked all the way through.
- During fig season, I chop the figs and add them to small ziplock bags in one cup portions. I then keep them in the freezer to use throughout the year when I'm craving fig bread.
- You can also make this bread by replacing one of the eggs with half of a ripe banana. It makes an even moister cake/bread.
Nancy Tomaszak says
This recipe sounds wonderful.....can't wait to try it. My fig harvest has been poor this year, however. Would fig jam substitute? Should I adjust the sugar amount? Thank you so much!
HildaSterner says
Hi Nancy, my harvest wasn't the best this year either. They got ripe much later than usual too. I have used fig jam in the past (the chunky kind) when I didn't fave fresh figs. You could probably get away with using one cup of sugar or 1-1/4 cup. Good luck!
Elaine says
Is this a cake that you could drizzle a little honey on top having reduced the sugar called for?
HildaSterner says
Hi Elaine,
I haven't tried drizzling it with honey or a glaze before, only because it's already sweet and moist. However, it couldn't hurt to try! I'd love to hear how it goes.
Jessica says
Such a sweet story about Chuck! I have ripe figs and can’t wait to try out this recipe! I have an old man neighbor, I just moved into this house and have been wanting to bake something for him... I found just the thing :). Thanks!
HildaSterner says
Your comment warms my heart and makes me miss Chuck even more. Thanks for taking the time to respond to my post and I absolutely love that you're making the fig cake for the old man next door.
Debbie says
Very good, I substituted sugar free applesauce for the oil& it baked up fine & tastes good too!
Also, I used a drop of cardamom essential oil instead of the dried spice (as I did not have that spice, & I am not familiar with it) but it certainly added to the aroma & taste! ?
HildaSterner says
Hi Debbie, Good to know, I've done that with other recipes but haven't tried it with this recipe. Also, I love that you used the cardamom essential oil, what a great idea! I love cardamom, it's my favorite spice!
Jenny M says
I just saw the recipe n can't wait to make it, one question. Do I use an electric mixer or mix by hand?
HildaSterner says
Great question! You can mix it by hand, that's what I do. Good luck 🙂
Linda Collins says
I waiting make your fig bread but need to leave out the nuts. Do you have any suggestions for a substitution?
HildaSterner says
Hi Linda,
You really don't need a substitution for the nuts, as the fig bread is delicious on its own, especially with the chunks of figs in it. You may try chocolate chips if you wish, but it might make it too sweet. Hope that helps!
Aman says
LOVED this recipe! I just want to know how long this cake can be kept for either room temperature or in the fridge?
HildaSterner says
Glad you liked it! It'll be good at least a week in the fridge, maybe 3 days at room temperature (depending on how hot it is). I've been told it freezes really well, but around my house it's usually gone before we have to worry about it going bad.
Tonya says
This recipe sounds so good ! I can't wait to make this!! I have made ginger fig preserves this season, and now I just have enough figs to use in a recipe such as this. I loved reading your story about your friend Chuck. It sounds like you had an extraordinary friendship with him and his family. I am so sorry for your loss. You have beautiful memories to look back on....
HildaSterner says
The ginger fig preserves sounds wonderful, and so is this fig bread. I'm excited that you're going to try it. Hope you love it as much as I do. Also, thanks for your sweet comments. I do cherish my memories of Chuck and look forward to seeing him again someday!
JULIE CUMMINGS says
Thank you for the back story to this recipe. It makes preparing this dish much more special.
HildaSterner says
Thank you Julie for your sweet comment. I never know if people take the time to read the post or scroll down to the recipe. I appreciate that someone is slowing down enough to read the entire post! 🙂
Caroline says
This looks so yummy! What temperature for the oven?
HildaSterner says
Hi Caroline,
Thank you so much for asking, I can't believe I left that important information out! Bake at 350 degrees F. I have updated the recipe to reflect that.