I slightly adapted a Williams Sonoma classic into my Fig Bread Recipe and tucked in one unexpected ingredient that will have you turning the page to learn why.

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I never thought a loaf could surprise me like this. Recipe slightly adapted from Williams Sonoma.

I started messing with an old idea and wound up with something that keeps changing as you eat it. Dried figs bring a honeyed chew that sneaks up on you, now subtle now bold, and the slices never look perfect so you keep reaching for another.

The crumb is rustic and a little wild, not neat, and people cant decide if it should be breakfast or dessert which only makes me grin. Fig Bread Recipe

Ingredients

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Dried figs – high in fiber and natural sugars, add chewiness and caramel-like sweetness
Dates – they’re dense, very sweet, lots of potassium and fiber, boost moisture
Walnuts or pecans – provide healthy fats, some protein, crunchy texture, earthy slightly bitter notes
Unsalted butter – adds richness, saturated fat, smooth mouthfeel and golden crumb, keeps loaf tender
Buttermilk – tangy acidity reacts with baking soda, tenderizes crumb, adds subtle sour balance
All purpose flour – provides structure via gluten, carbs for energy, neutral base for flavors
Cinnamon – warm spice, low calories, adds aroma and perceived sweetness without extra sugar

Ingredient Quantities

1 3/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

1/2 cup buttermilk

1 cup dried figs, stems removed and coarsely chopped

1 cup pitted dates, coarsely chopped

3/4 cup chopped walnuts or pecans

1 tablespoon orange zest (optional)

How to Make this

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1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment leaving an overhang, this makes getting the bread out way easier.

2. Chop 1 cup dried figs (stems removed) and 1 cup pitted dates coarsely; chop 3/4 cup walnuts or pecans. If you want plumper fruit, pour 2 tablespoons hot water over the figs and dates, let sit 5-10 minutes, then drain and pat dry.

3. In a bowl whisk together 1 3/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt and 1 teaspoon ground cinnamon. Scoop out about 1 tablespoon of that flour and toss the chopped figs, dates and nuts in it so they don’t sink.

4. In a large bowl cream 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 2 minutes with a mixer. Beat in 2 large room temperature eggs, one at a time, then stir in 1 teaspoon vanilla extract.

5. Add the dry mixture and 1/2 cup buttermilk in alternating additions to the butter mixture, starting and ending with the dry mix (dry, buttermilk, dry). Mix just until combined, dont over mix or the bread gets tough.

6. Fold in the floured figs, dates, nuts and 1 tablespoon orange zest if using, just until evenly distributed. Scrape the bowl, fold once more.

7. Spoon the batter into the prepared pan, smooth the top, and sprinkle a few extra chopped nuts on top if you like.

8. Bake 50 to 65 minutes, until a toothpick or cake tester inserted in the center comes out clean or with a few moist crumbs. If the top is getting too brown after 30-35 minutes, loosely tent with foil.

9. Let the loaf cool in the pan 10 to 15 minutes, then use the parchment overhang to lift it onto a wire rack and cool completely before slicing, otherwise it will crumble.

10. Store wrapped at room temp up to 3 days or freeze slices for longer keeping. Reheat slices briefly in a toaster or warm oven for best flavor.

Equipment Needed

1. Oven (set to 350°F / 175°C)
2. 9×5 inch loaf pan
3. Parchment paper plus butter or cooking spray to grease the pan
4. Mixing bowls (large and medium)
5. Electric mixer or hand mixer (or a sturdy whisk if you dont have one)
6. Measuring cups and spoons
7. Cutting board and chef’s knife for chopping fruit and nuts
8. Rubber spatula and wooden spoon for folding and scraping the bowl
9. Wire cooling rack and a toothpick or cake tester to check doneness

FAQ

Q: Can I swap the buttermilk for something else?

A: Yes. Use 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar, let it sit 5 minutes till it thickens. You can also thin plain yogurt with a little milk to the same amount. Works fine, just dont skip the acid or the bread will be a bit flat.

Q: How do I stop the figs and dates from sinking to the bottom?

A: Toss the chopped fruit (and nuts if you want) with about 1 tablespoon of the flour from the recipe before folding into the batter. Also fold gently and dont overmix, that keeps the batter lighter so things stay suspended.

Q: What temp and time should I bake the loaf, and how do I know when it's done?

A: Bake in a greased 9×5 inch loaf pan at 350°F (175°C) for about 50 to 60 minutes. It's done when a toothpick in the center comes out with a few moist crumbs, top is golden and sides pull away slightly. An internal temp around 200 to 205°F (93 to 96°C) is a good check too.

Q: Can I make this nut free or vegan?

A: For nut free just omit the nuts or swap in pumpkin seeds or extra fruit. For vegan: use a vegan butter, two flax eggs (2 tbsp ground flax + 6 tbsp water), and plant milk + 1/2 tsp vinegar for the buttermilk substitute. Texture will be slightly different but still tasty.

Q: Can I turn this into muffins or freeze the bread?

A: Yes. For muffins, bake at 350°F about 18 to 22 minutes, check with a toothpick. To freeze: cool completely, wrap tightly in plastic and aluminum foil or freeze in slices in freezer bags up to 3 months. Thaw overnight in fridge or at room temp 1-2 hours, microwave single slices for 20-30 seconds to warm.

Q: Any quick tips to boost flavor?

A: Toast the nuts briefly for more aroma, soak the dried fruit in hot tea or orange juice for 10 minutes to plump them, and add the optional orange zest for brightness. Also measure flour by spooning into the cup and leveling, dont pack it down, that keeps the loaf tender.

Fig & Date Nut Bread Recipe Substitutions and Variations

All-purpose flour: Use whole wheat pastry flour 1:1 for a nuttier, slightly denser loaf. If you only have regular whole wheat, swap up to half the AP flour with it to avoid a heavy bread. For gluten free, use a 1:1 GF baking blend that contains xanthan.
Buttermilk: Sub with plain yogurt thinned with milk (equal volume) or make a quick buttermilk by stirring 1/2 tablespoon lemon juice or white vinegar into 1/2 cup milk and let sit 5 minutes, it works great.
Unsalted butter: Replace with solid coconut oil 1:1 for similar texture and a mild coconut note, or use neutral vegetable oil at about 3/4 the butter volume if you dont want coconut flavor.
Walnuts or pecans: Swap with chopped almonds, hazelnuts, or for a nut-free option use toasted sunflower seeds 1:1. Toast them first for better flavor, youll notice the difference.

Pro Tips

– Soak the figs and dates for 5 to 10 minutes in hot water or a splash of orange juice or rum to plump them up, then drain really well and pat dry. If they stay wet the loaf can get gummy.

– Toss the chopped fruit and nuts in a little of the dry flour before folding them in. It helps them suspend in the batter so they dont all sink to the bottom.

– Use room temperature eggs and make sure the butter is soft but not greasy. Cream the butter and sugars until light and fluffy, then add eggs one at a time and fold the batter gently. Overmixing will make the bread tough.

– Watch the top while it bakes; if it’s browning too fast loosely tent with foil and rotate the pan once halfway through for even baking. Let the loaf cool completely on a rack before slicing or it will crumble, and wrap slices tightly if you freeze them.

Fig & Date Nut Bread Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I slightly adapted a Williams Sonoma classic into my Fig Bread Recipe and tucked in one unexpected ingredient that will have you turning the page to learn why.

Servings

servings

Calories

336

kcal

Equipment: 1. Oven (set to 350°F / 175°C)
2. 9×5 inch loaf pan
3. Parchment paper plus butter or cooking spray to grease the pan
4. Mixing bowls (large and medium)
5. Electric mixer or hand mixer (or a sturdy whisk if you dont have one)
6. Measuring cups and spoons
7. Cutting board and chef’s knife for chopping fruit and nuts
8. Rubber spatula and wooden spoon for folding and scraping the bowl
9. Wire cooling rack and a toothpick or cake tester to check doneness

Ingredients

1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup buttermilk
1 cup dried figs, stems removed and coarsely chopped
1 cup pitted dates, coarsely chopped
3/4 cup chopped walnuts or pecans
1 tablespoon orange zest (optional)

Directions

Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment leaving an overhang, this makes getting the bread out way easier.
Chop 1 cup dried figs (stems removed) and 1 cup pitted dates coarsely; chop 3/4 cup walnuts or pecans. If you want plumper fruit, pour 2 tablespoons hot water over the figs and dates, let sit 5-10 minutes, then drain and pat dry.
In a bowl whisk together 1 3/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt and 1 teaspoon ground cinnamon. Scoop out about 1 tablespoon of that flour and toss the chopped figs, dates and nuts in it so they don't sink.
In a large bowl cream 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 2 minutes with a mixer. Beat in 2 large room temperature eggs, one at a time, then stir in 1 teaspoon vanilla extract.
Add the dry mixture and 1/2 cup buttermilk in alternating additions to the butter mixture, starting and ending with the dry mix (dry, buttermilk, dry). Mix just until combined, dont over mix or the bread gets tough.
Fold in the floured figs, dates, nuts and 1 tablespoon orange zest if using, just until evenly distributed. Scrape the bowl, fold once more.
Spoon the batter into the prepared pan, smooth the top, and sprinkle a few extra chopped nuts on top if you like.
Bake 50 to 65 minutes, until a toothpick or cake tester inserted in the center comes out clean or with a few moist crumbs. If the top is getting too brown after 30-35 minutes, loosely tent with foil.
Let the loaf cool in the pan 10 to 15 minutes, then use the parchment overhang to lift it onto a wire rack and cool completely before slicing, otherwise it will crumble.
Store wrapped at room temp up to 3 days or freeze slices for longer keeping. Reheat slices briefly in a toaster or warm oven for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.