Fig Bread
Fig Bread
Try this quick and easy bread recipe from Bake With Anna Olson.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 10 minutes
  • Yield 20 servings
  • 567 grams dried Figs, stems removed
  • ¼ teaspoon ground Cinnamon
  • ¼ teaspoon ground Cardamom
  • 3 tablespoons Orange juice
  • ½ cup Walnut halves, lightly toasted
  1. Line a loaf pan (really any size in the area of 9" x 5"/2L) with plastic wrap
  2. Place the figs, cinnamon, cardamom and orange juice in the bowl of a food processor and pulse until the figs are roughly chopped and the juice is absorbed. Transfer this to a bowl and stir in the walnut halves. Spread this into the prepared pan (it will only fill just over an inch/25 mm), cover the top with plastic and press down firmly with a weight, such as another loaf pan. Let this chill for about an hour, then unwrap and slice thinly to place of a cheese board

The fig “bread” will keep for 3 weeks, refrigerated

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