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!
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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!
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😍 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!
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📖 Recipe
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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.
Marsha says
I noticed that a few people have asked about the size of the loaf pans. Maybe they found as I did that there is not nearly enough batter for two regular loaf pans. I put all of it in one and baked for one hour. Came out just right. Could there be an error in the instructions? Thanks for this delicious recipe!
Hilda Sterner says
Thanks, Marsha, I've never tried putting all the batter in one loaf but I may have to try that the next time I make some. I use your typical glass loaf pans. I'm not sure of the exact size. I didn't think there was that much variation in loaf pan sizes. However, if someone wants to make a larger loaf I guess they have that option. Thank you for your comment!
Marsha says
Oh, I missed the photos showing two smaller loaves. Seems like you can't go wrong with this recipe no matter how you choose to bake it! 😋
Diane Martin says
First time that I ever made this big bread/ cake. I did make in many loaves and it made five. It is so delicious. I couldn't wait to try a piece so I let it get to lukewarm and cut some off and had to go back for a second piece. My son-in-law gave me some figs from his tree and this is what I decided to do with them. Told him I will now take as many as he wants to give me and I will make for presents for the holidays
Hilda Sterner says
Thanks, Diane, enjoy it!
Cara says
Ummmm, YUMMY!!! This is soooo good and such a good use for figs (my tree is giving me 3 lbs a day)! I didn't have cloves or nutmeg, so I used pumpkin pie spice. IT WAS AMAZING. I also reduced the sugar and added more than a cup of figs. I baked them in mini loaves. They were so cute and tasted so good! I'm thinking this might be good with a lime or grapefruit citrus glaze? Anyway, thank you so much for this recipe--it rocked my world!
🙂 Cara
Hilda Sterner says
Thanks for the review, Cara, I'm glad you like the recipe but 3 lbs a day? I'm so jealous right now!!!
Marie NJ says
Excellent fig bread, made it twice in a week, had so many figs to use up. Put 6 cups in the freezer as suggested. Everyone loved it, will definitely make it again. Didn’t have cardamom, put extra nutmeg and cinnamon. Thanks for sharing your recipe.
Hilda Sterner says
Thanks, Marie. I'm glad it was a hit. Be sure to add cardamom the next time. It really adds to the recipe!
Sandy says
Excellent recipe for Fig Bread/cake out there!! Didnt sink, amazing flavor and easiest to make without any tools/whipping even when sugar was cut down to 1/2 cup!
Modifications I made:
1/2 cup sugar instead of the original, chopped dry ginger & pineapple, 1 tbsp rum (reduced the milk), more cardamom spice, 2 tbsp almond flour to remove any extra wetness, 1 heaped cup figs, baked in 2 medium loaf pans and topped sparsely with sliced figs...it looked gorgeous and tasted YUMMY. My guests thought I bought it from a high end bakery 🙂
Hilda Sterner says
Wow, Sandy, that sounds amazing! Now if only I had some figs to try it with your modifications! Thanks for the review by the way!
Virginia Kinch says
I can’t figure out how to comment without replying to a comment, on my phone. I made mini Bundt cakes using these alterations because they sounded good. They were delicious. I decorated with a little buttercream. Next time I’ll go for a cream cheese frosting or glaze. I’m going to make this again to use for one of my holiday cake ball flavors. I think it’s a good flavor choice. I’ll pair with a cinnamon cream cheese frosting when I mix it. I plan to double the recipe and bake in a 9x13. 🤗
Hilda Sterner says
You did just fine as far as commenting, it went through no problem. You have me salivating with all the wonderful things you have in store. Thank you for the review!
Bo Gott says
Don’t know why but I never thought about making fig bread. My first attempt wasn’t too bad…I used GF flour and the bread tasted really nice but perhaps too much cardamom as I felt it to be too strong of a taste; will cut back next time. Also, the loaves didn’t rise (1.5 inches tall), maybe old baking powder? Put some cream cheese on a slice and it was quite delish! Does this freeze well?
Hilda Sterner says
Hi Bo, I've never prepared it with FG flour so I can't comment on that but I can confirm that it freezes well!
Bo says
Will have to do that. Decided to make muffins instead of bread, which every one loves! Peeking in the oven now, the batter rose to a bit over the top of the cupcake liners.
Diana says
Made this recipe. It was a big hit
GinaP says
This is so very good. It's a
keeper. I should have doubled the recipe. Oh well, I'll just make again tomorrow!
Hilda Sterner says
Thanks, Gina. I wish I could make some tomorrow. 😉 Enjoy!
Lori says
Love this recipe. I have made it twice in two weeks. I did make slight changes. I’m not a big fan of cloves so I left them out. I love cardamom but think it is a strong spice so I cut back on it and increased the cinnamon. And I always put extra nuts in everything. It’s great!
Hilda Sterner says
Hi Lori, thanks for the review! Enjoy it. 🙂
Jill Burrows Jones says
I love the flavors in this bread! I am wondering if I can double the recipe and fill the pans higher for a taller loaf? These only rise to about 3.5" in height.
Hilda Sterner says
Hi Jill, I think the main reason they don't rise is because of the liquid/moisture in the bread (from the figs). I've never tried doubling the recipe but it couldn't hurt to try! I would test it out but since I moved I no longer have an endless supply of figs. I miss them!
Jill Burrows Jones says
Hilda,
I will give it a try. My daughter has a good friend that is an executive pastry chef, so I'll run this buy him too. When we moved 6 years ago I had to leave 6 large fig trees that fruited twice a year. I planted two here when we moved and this is the first year of an abundant harvest. It makes me so happy!!
Hilda Sterner says
Sounds great, I'll look forward to hearing what you find out. When we left California leaving behind my fig tree (and my neighbors) was one of my biggest regrets. However, Montana makes up for it in various berries including chokecherries and huckleberries. Not as good as figs, but a girl can't have everything!
Jill Burrows Jones says
Hilda,
What size loaf pans are you using?
Hilda Sterner says
I believe 8.5"