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Super Moist Spiced Fig Bread

A surprisingly simple, incredibly moist, fragrant, and utterly irresistible quick bread featuring fresh figs, warm spices, and crunchy nuts. Perfect for breakfast, brunch, dessert, or a snack.
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Prep Time 20 minutes
Cook Time 50 minutes

Equipment

  • Oven
  • Loaf pan standard 9x5 inches
  • Whisk
  • Large bowl
  • Medium bowl separate
  • Spatula
  • Wooden spoon (optional, instead of spatula)
  • toothpick for testing doneness
  • Wire rack for cooling

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour plus extra for dusting the pan
  • 1.33 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon ground cloves
  • 0.5 teaspoon freshly ground nutmeg
  • 0.5 teaspoon ground cardamom
  • 0.5 teaspoon cinnamon powder
  • 0.25 teaspoon sea salt

Wet Ingredients

  • 0.5 cup vegetable oil Canola or other neutral oil works
  • 0.5 cup whole milk
  • 3 large eggs beaten, ideally at room temperature
  • 1 teaspoon vanilla extract

Add-ins

  • 1 cup fresh figs chopped
  • 0.5 cup chopped walnuts or pecans or omit if not using nuts

For the pan

  • 1 tablespoon softened butter for greasing the pan

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Grab a standard loaf pan (9x5 inches is perfect). Use that softened butter to generously grease the inside of the pan, making sure to get the corners.
  • Dust the pan with a little flour, tapping out any excess. This prevents sticking – a total lifesaver!
  • In a large bowl, whisk together all your dry ingredients: the flour, sugar, baking soda, baking powder, spices (cloves, nutmeg, cardamom, cinnamon), and salt. Give it a good mix with a whisk to make sure everything is evenly distributed.
  • In a separate, medium bowl, whisk together the wet ingredients: the vegetable oil, milk, beaten eggs, and vanilla extract. Mix them until they are well combined.
  • Now, pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon just until everything is just combined. It's okay if there are a few small lumps of flour – don't overmix!
  • Gently fold in your chopped fresh figs and chopped nuts (if using). Stir just enough to distribute them throughout the batter. Be careful not to mash the figs too much.
  • Pour the batter into your prepared loaf pan and spread the top evenly with your spatula.
  • Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Baking times can vary depending on your oven, so start checking around the 50-minute mark.
  • Once it's done, take it out of the oven and let it cool in the pan for about 10-15 minutes.
  • After cooling slightly in the pan, carefully turn the loaf out onto a wire rack to cool completely.

Notes

Store completely cooled fig bread wrapped tightly in plastic wrap or in an airtight container at room temperature for 3-4 days, or in the refrigerator for up to a week. For longer storage, wrap tightly and freeze for up to 3 months.