Valley Fig Growers

Lemon-California Fig Bread with Almond Streusel

Makes1 loaf (16 servings).


1 1/2 cups stemmed, chopped Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and chopped

1 cup boiling water 

6 tablespoons unsalted butter, melted and cooled or vegetable oil 

1 large egg 

1 tablespoon finely grated lemon zest 

2 cups all purpose flour 

1 cup granulated sugar 

1 teaspoon baking powder 

1/2 teaspoon baking soda 

1/2 teaspoon salt       

1/3 cup chopped, toasted almonds (optional)  

Almond Streusel, recipe follows


  1. Generously coat 9-x-5-inch loaf pan with nonstick spray. Adjust oven rack to middle position and preheat oven to 350°. Place figs in medium bowl. Cover with boiling water; let sit 30 minutes. Drain figs, reserving liquid. Return liquid to bowl; whisk in melted butter, egg and lemon zest. In separate large bowl whisk together flour, sugar, baking powder, soda and salt. Mix liquids into dry ingredients, stirring just until blended. Stir in figs and almonds. Scrape batter into prepared pan. Sprinkle streusel evenly over top. Bake for 50 to 60 minutes, until pick inserted in center comes out with just a few crumbs attached. Cool 10 minutes in pan. Run sharp knife around edge of pan and remove bread from pan to wire rack to cool completely. Wrap airtight and store at room temperature or freeze. 
  2. Almond Streusel: In small bowl combine 1/3 cup chopped almonds, 1/3 cup all purpose flour and 3 tablespoons packed brown sugar. Stir in 3 tablespoons melted unsalted butter.

Photo David Campbell

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 270
  • % Calories from Fat 26%
  • Fat 8
  • Cholesterol 30
  • Protein 3
  • Carbohydrates 46
  • Fiber 4
  • Iron 2
  • Sodium 149
  • Calcium 70
  • Potassium 199