Valley Fig Growers

California Fig Nut Bread

Makes one 9-inch loaf (12 servings)


2 cups (10 ounces) unbleached all-purpose flour, plus more for dusting pan 

1 cup walnuts, chopped coarse 

1 teaspoon baking powder 

1 teaspoon baking soda 

¼ teaspoon table salt 

2/3 cup buttermilk 

¾ cup packed dark brown sugar 

6 tablespoons (3/4 stick) unsalted butter, melted and cooled 

1 large egg  

2 cups Blue Ribbon Orchard Choice or Sun-Maid California Figs (about 12 ounces), stems removed, chopped coarse 


  1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9 by 5-inch loaf pan; dust with flour, tapping out excess.
  2. Spread nuts on rimmed baking sheet and toast until fragrant, 5 to 10 minutes; set aside.
  3. Stir buttermilk and sugar together in medium bowl. Add melted butter and egg; stir until combined. Stir in dried figs until combined. In another medium bowl, whisk together flour, baking powder, baking soda, salt, and nuts. Stir buttermilk mixture into flour mixture with rubber spatula until just moistened. Scrape batter into prepared pan and smooth surface with rubber spatula.
  4. Bake until loaf is dark brown and skewer inserted in center comes out clean, 55 to 60 minutes, rotating pan halfway through baking. Cool in pan for 10 minutes, then transfer to wire rack and cool at least 1 hour before serving.


NOTE: The loaf can be wrapped with plastic wrap and stored at room temperature for up to 3 days.

Cooks Country Logo Recipe provided by Cook's Country TV. Valley Fig Growers is a proud sponsor of Cook's Country TV.

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 414
  • % Calories from Fat 43%
  • Fat 20
  • Cholesterol 33
  • Protein 7
  • Carbohydrates 54
  • Fiber 6
  • Iron 3
  • Sodium 171
  • Calcium 120
  • Potassium 330