Fig Bread with Whole Wheat Flour, Honey, and Hazelnuts

This simple Fig Bread recipe comes together quickly with no special equipment or techniques. Whole wheat flour, olive oil, Greek yogurt, and honey gives the tender loaf a wholesome flavor fit for breakfast or brunch, but its tea cake-like crumb doubles as a crowd-pleasing dessert or afternoon treat. 

Some of my favorite baking happens when I’m just ready to embrace fall, but not quite able to let go of summer. It’s the time of figs, plums, grapes, and apples.

Walking around Barcelona recently, I noticed figs peeking out from behind the leaves of some of the trees on my street. A few had even fallen onto the sidewalk! I suddenly realized it was time for fig cake, fig jam, and this fig bread recipe.

I make this tender tea cake with nutty whole wheat flour, fruity olive oil, and a touch of honey dotted with sweet and earthy figs. A few final touches make all the difference: a topping of quartered figs get nicely jammy and makes for a beautiful presentation. I also sprinkle on a handful of chopped hazelnuts, which toast until crunchy and aromatic as the bread bakes. 

Make this easy fig bread recipe in the morning if you have a couple of hours to spare before brunch, or prep ahead the night before. If there are leftovers, I like another slice with my afternoon coffee.

Table of Contents

1. What is in this Fig Bread Recipe?
2. Swaps and Substitutions
3. How to Make Whole Wheat Fig Bread
4. The Best Figs for Baking
5. Can I Use Dried Figs?
6. What to Serve with Fig Bread
7. More Ways to Use Fresh Figs
8. Fig Bread Recipe

What is in this Fig Bread Recipe?

Nutty whole wheat flour and floral honey bring out the best of the sweet and earthy figs. Overripe figs would add too much moisture to the batter so look for fresh figs that are tender to the touch but not splitting and very soft. Here’s what you’ll need:

• White whole wheat flour: I like to use white whole wheat flour or whole wheat pastry flour for a well-rounded flavor and light and fluffy texture. 
• Baking powder and baking soda: These rising agents aerate the cake for a velvety texture.
• Salt: A pinch of salt brings out the flavor of the cake and the figs.
• Cinnamon: Ground cinnamon adds some warm spice without overwhelming the figs. 
• Extra virgin olive oil: Olive oil makes the bread rich and moist. Its subtle grassy, fruity flavor complements the figs. Use a high-quality extra virgin variety with a smooth, buttery–rather than bold and robust–finish, like our Italian Nocellara. 
• Brown sugar: Sweetens and adds caramel notes to the loaf cake.
• Honey: Honey not only sweetens but also makes a moister cake. Its caramel, floral flavor pairs beautifully with figs and nutty whole wheat flour, particularly a delicate variety like our Greek Wildflower Honey.
• Eggs: Bind the batter together and add structure to the cake.
• Greek yogurt: Greek yogurt makes the cake moist and tender. Use full fat or 2% Greek yogurt for the best flavor and texture.
• Vanilla extract: Vanilla’s fruity, floral, and caramel notes add depth of flavor.
• Fresh figs: Fresh ripe figs are earthy and sweet with a light berry and honey flavor. I prefer Black Mission figs, but you can also use green Calimyrna figs.
• Hazelnuts: I love the cocoa-like flavor of hazelnuts.

Swaps and Substitutions

Generally speaking, you don’t want to mess too much with a loaf cake recipe as it can affect the moisture levels and lead to an overly dry or undercooked cake. That said, there are three ingredients you can tweak in this fig bread to make it your own: 

• Cinnamon: Cardamom, nutmeg, or a warming spice blend of your choice (like pumpkin spice)
• Vanilla extract: Rum
• Hazelnuts: Almonds or walnuts
• Fresh figs: dried figs (See “Can I Use Dried Figs?” below for more details) 

How to Make Whole Wheat Fig Bread

The batter for this fig bread recipe mixes together by hand in just minutes. You don’t need a mixer or any special equipment. The loaf will slice much easier after cooling it completely, 30 minutes to an hour. Here’s how to make it:

• Get ready: Preheat the oven to 350°F. Grease a (8 x 4-inch) loaf pan with butter and dust with flour, or use baking spray.
• Combine the dry ingredients: In a large mixing bowl, whisk together 1 1/2 cups (180g) white whole wheat flour, 1/2 teaspoon each baking soda, baking powder, salt, and cinnamon.
• Combine the wet ingredients: In a separate medium mixing bowl, whisk together 1/2 cup (120ml) olive oil, 1/2 cup (106g) brown sugar, 1/4 cup (85g) honey, 2 large eggs, 1/2 cup (113g) Greek yogurt, and 1 teaspoon vanilla extract until fully combined.
• Make the batter: Pour the wet ingredients into the dry ingredients and mix gently with the whisk just until combined. Add 1 cup chopped figs and gently mix with a rubber spatula until evenly distributed through the batter.
• Bake: Pour the batter into the prepared pan. Top with 3 quartered figs and sprinkle on the chopped hazelnuts. Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
• Cool, slice, and serve: Let the loaf cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely. Slice and serve. The cake will keep for up to 3 days tightly wrapped at room temperature.

The Best Figs for Baking

The peak season for fresh figs is late summer through fall, but you can usually find them in the grocery store from May to December. While you can use green or black figs for baking, my favorite are Black Mission figs for their sweet and fruity flavor.

Can I Use Dried Figs?

Outside of fig season, you can substitute dried figs for fresh. Add 1 cup of chopped dried figs to the batter in place of the chopped fresh figs. Skip the fig topping, and sprinkle the top of the batter with chopped hazelnuts before baking.

What to Serve with Fig Bread

I like to serve this loaf cake as a sweet breakfast or for brunch on the weekend, and maybe have another slice later with my afternoon coffee or Black Tea.

Serve slices with a slather of nut butter and extra figs or berries. Or spread a slice with Fig Jam for extra fig flavor. A dollop of honey-sweetened Greek yogurt on the side adds tangy richness.

More Ways to Use Fresh Figs

Dips and Condiments

Fig Jam with Vanilla and Citrus

Desserts

Fig Cake with Almond and Honey

Appetizer and Mezze

Fig Pistachio Goat Cheese Crostini

Appetizer and Mezze

Prosciutto Wrapped Figs with Goat Cheese, Honey, and Thyme

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