Healthy Fig Bread

What kind of healthy muffin is this? Made with a blend of nutritious ingredients, including mashed figs, coconut sugar, applesauce, plain yogurt, and wholesome whole wheat flour. This cake is utterly divine, boasting a sublime texture that’s at once richly moist and indulgently sweet.
Contents
Why You’ll Love This Recipe Ingredients and Substitutions Optional Mix-ins How to Make Fig Bread Brittany’s Tip!How to Serve Fig Bread How to Store Leftovers Frequently Asked Questions More Quick Breads to Try

Discovering the sweet and savory delight of our fresh fig bread recipe is a treat in store for you! With a passion for whipping up delicious quick breads like my popular healthy banana bread or vegan apple bread, I’m thrilled to share this new recipe that’s sure to become a favorite.

As an avid Instagram follower, you may recall that we once enjoyed a thriving fig tree in our backyard at our former residence, which I still fondly miss. This sweet treat, alongside my recipes for fig salad and jam, was born from the overwhelming bounty of fresh figs we harvested over the course of a week – to say nothing of the excitement of discovering new ways to savor this luscious fruit!

I’d like to receive more tips & recipes from Eating Bird Food. The site is protected by reCAPTCHA to verify that entries are made by a human and not an automated program.
and the Google Privacy Policy, which explains how we use and disclose information when you use our services.
Terms of Service apply.

Why You’ll Love This Recipe

This straightforward recipe requires minimal effort to prepare. With just 10 essential ingredients and a mere 10 minutes of preparation time,
Thanks to the addition of mashed figs, Greek yogurt, and applesauce, this bread turns out incredibly moist and tender. A delightful way to start your day or satisfy any craving at any time!
This wholesome loaf is naturally sweetened, crafted with the rich flavor of whole wheat flour, and elevated by the creamy texture of Greek yogurt and the subtle sweetness of applesauce – a delightful alternative to traditional oil-based baked goods. Not a grain nor a spoon of added sweetness to be found here!

Ingredients and Substitutions

The main attraction. If you’d rather avoid the purple hue imparting onto the bread, feel free to peel off the skins; however, leaving them on like I did also yields a satisfactory result. Crush the fresh fig stems and blend the soft fruit into the dough mixture. Reserve a few ingredients for subsequent layering once the dough has been placed within the pan.
– serves as a binder to unite wet and dry components harmoniously. While I haven’t attempted to substitute a flaxseed egg in baking, theory suggests it could serve as a suitable alternative.
Neutral oils such as avocado oil, olive oil, or coconut oil are suitable alternatives. Why not try substituting applesauce for some of the oil to create a slightly lighter and more moist loaf?
We’re leveraging plain Greek yogurt to maintain the bread’s moisture levels without relying on additional oil. The final outcome is a delightfully airy and soft loaf, boasting an exceptionally fluffy texture. If you need to make this recipe dairy-free, substituting the yogurt with a dairy-free alternative could prove effective.
Raw or minimally processed sugars such as granular sugar or brown sugar in their unrefined form. If you’re lacking coconut sugar, brown sugar is a suitable substitute.
Using whole wheat pastry flour instead of regular whole wheat flour yields a lighter, fluffier bread with the added nutritional benefits of whole wheat, ideal for those seeking to compromise between texture and nutrition.
This particular spice harmonizes beautifully with the other flavours within the bread.

Optional Mix-ins

Here’s a revised version: Without additional flavorings, this recipe shines just fine; however, if you’d like to elevate its performance, go ahead and get creative! Here are some ideas:

Consider adding a generous amount of chopped nuts to the mix for added texture and flavor. Consider adding a variety of nuts to your dish, including walnuts and pecans, which offer distinct flavors and textures that can elevate the overall culinary experience.
– an obvious first choice! I suggest incorporating Lily’s chocolate chips to maintain a balance between reduced sugar and carbohydrates while infusing a rich, indulgent chocolate taste.

How to Make Fig Bread

Combine the liquid components of your recipe in a substantial mixing vessel. Whisk to fully combine.

Combine all dry ingredients in a separate bowl, whisking thoroughly to ensure uniform distribution.

Gently fold the dry ingredients into the wet ingredients, ensuring a smooth and even blend. Don’t overmix; a few lumps are acceptable.

Guide the mixture smoothly into a parchment-lined loaf pan. Toss in a few fig slices atop the mixture, then pop the dish into the oven and let it bake for approximately 45-50 minutes, or until a toothpick inserted into the center comes out immaculately clean.

Brittany’s Tip!

To unlock the full potential of this fig bread recipe, it’s essential to start with a stash of luscious, succulent figs that are bursting with sweetness and flavour. Riper figs are inherently sweeter and more yielding, infusing the bread with an intensified sweetness and a tender crumb that’s perfectly balanced by their natural softness.

When selecting or purchasing figs, it’s essential to keep in mind that these fruits do not continue to ripen once picked from the tree; consequently, their ripeness remains fixed at the time of harvest, and they will not soften further after bringing them home from the store. Figs that yield slightly to pressure, with a smooth, unblemished exterior, are ideal choices, free from signs of spoilage like mushiness, bruises, cracks, or wrinkles. Check if the fig’s stem comes off easily? Check the stem! If the fruit feels soft to the touch and lacks firmness, you’re likely holding a ripe or overripe fig. Stem integrity is crucial!

How to Serve Fig Bread

This fresh-baked bread is so irresistible I’d devour a slice at any hour! Here are a few ideas I’ve been thinking about lately:

Savor a scrumptious breakfast featuring creamy nut butter, succulent fresh figs, and a touch of golden honey artfully drizzled on top? Savoring a steaming cup of coffee, reminiscent of the flavors in a rich pumpkin spice latte, sets the tone for a delightful morning.
Treat your taste buds to a rich and indulgent experience by topping warm bread with a generous pat of butter and a drizzle of sweet yet tangy fig jam.
Savor the warmth of toasted bread as you delicately balance a dollop of creamy ricotta cheese atop its crispy surface, then indulge in the subtle sweetness of a honey drizzle that perfectly complements the velvety texture.
Savored alongside my dairy-free quiche, fruit salad, and refreshing apple cider mimosas at a leisurely Sunday brunch.

How to Store Leftovers

Once the bread has cooled down fully, store any remaining portions in a tightly sealed container and keep it at room temperature for 3-5 days. For optimal preservation, store leftovers in the refrigerator for 5-7 days or freeze for up to three months.

Frequently Asked Questions

Although fresh figs are ideal for this recipe, dried figs are a suitable substitute if they’re the only option available. Replenish the figs’ natural moisture by submerging them in water until they regain their plumpness and tender consistency. Utilize the mashed ingredients according to the recipe’s instructions. When substituting dried figs for fresh ones in bread recipes, it’s essential to consider their naturally higher sugar content, which will subsequently increase the overall sweetness of the finished product.

Varying regional availability and seasonal timing significantly impact the types of figs found in local grocery stores, depending on your location and the time of year you shop. You often spot Black Mission or Brown Turkey fig varieties in your nearby grocery shops. The sweetness of my ripe Brown Turkey figs is the perfect foundation for this recipe, and their rich, jammy flavor will undoubtedly shine through.