Fabulous Fig Bread

Fabulous Fig Bread

Wrapped as a gift or eaten on the spot, complement your tea or coffee with this delicious fruit and nut bread!


4 stars 4 stars 4 stars 4 stars (13 ratings made) Rate
Serves: 22 person(s) Change

Preparation Time: 20 mins
Cooking Time: 1 hr
Extra Time: 1 hr
(for cooling)

Yield: 22 x slices (or 1 loaf)

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe

Ingredients Convert to Metric

  • 1 cup California dried figs, stems removed, chopped fine or ground
  • 1 cup unsalted pistachios
  • 1 cup boiling water
  • 1 1/2 cup all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup butter or margarine
  • 1 cup sugar
  • 1 large egg, or 3 Tbsp egg substitute
  • 1 tsp vanilla


In a medium-sized heatproof bowl, combine the figs and pistachios; add the boiling water and let cool to room temperature, about 1 hour. Position a rack in the center of the oven and preheat to 350F.

In a medium-sized bowl, combine the flour, baking soda and salt. In a large bowl, beat the butter until fluffy, and gradually beat in the sugar. Add the egg and vanilla and beat until lightened, about 1 to 2 minutes. Add the dry ingredients and beat just until blended. With a spoon, blend in the fig mixture.

Turn batter into a greased 8-1/2 x 4-1/2 inch loaf pan, and bake in preheated oven until the bread just begins to pull away from the sides of the pan and the top springs back when lightly touched, 1 to 1-1/4 hour. Cool in the pan on a rack for 15 minutes, and then turn out and cool completely. Wrap in plastic and store overnight before serving. Cut into thin slices.


Top with apricot or orange fruit spread and low-fat whipped cream (such as Ricotta Cream or Cashew Cream - see recipes below).

Serving suggestions are not included in the nutritional analysis.


For a homemade gift, wrap the loaf in cellophane wrap and add a ribbon.

Thanks to California Fig Advisory Board - www.californiafigs.com