Figgy walnut quickbread is the kind of baking perfect for weeknights for slice and serve breakfast the next morning. But what makes this walnut quick bread recipe stand out from other fig bread recipes? You will go nuts for this bread.
Toasting the nuts first before using them in the walnut quick bread recipe is key. This small step boosts the flavor of the walnuts exponentially, and by chopping them first before toasting them, that cuts down on toasting time.
Figs: Sweet Morsels that Add So Much More
A coarse chop of the Orchard Choice and Sun-Maid California Dried Figs is our go-to size for the walnut quickbread because then you get more figgy flavor mixed into more of the bread. You don’t have to worry too much about chopping them finely though—just make sure to remove the stems before mixing in. Mission Figs contribute a jammy earthy sweetness that is reminiscent of the sweetness in your favorite chewy nostalgic childhood cookie. Swapping in Golden Figs would bring a more subtle sweetness and delicate nuttiness to the bread. Read on for more fig bread recipes.
Walnut Quickbread: a Quick Baking Project
Quickbreads are a two bowl operation. First, stir together the wet ingredients until combined. Then, stir together the dry ingredients so they are combined. The reason for this is once you hydrate the dry ingredients, the gluten starts forming and more developed gluten yields a more tough texture—something you want in a loaf of sandwich bread but not in a quickbread. Once both bowls are combined, then mix them together. Transfer the batter to a prepared loaf pan and bake.
The hardest part of the walnut quick bread recipe is waiting after it’s baked before slicing into it. It needs to cool in the pan for 10 minutes for that residual heat to finish its work. Then, transfer it to a wire rack to cool completely for 1 hour before eating it.
Other Fig Bread Recipes
If you like this walnut quickbread, then you will certainly enjoy one of our other fig bread recipes:
- Chocolate Fig Banana Bread: for chocolate lovers, this fig banana bread is full of chocolate chips
- Fig Banana Bread: an update on the classic with yogurt, figs, and macadamia nuts
- Fig Cranberry Quickbread: a festive bread for the winter holidays with sweet figs and tart cranberries
- Fig Lemon Quickbread: topped with almond streusel and full of lemony figgy flavor
- Savory Fig Cheese Bread: switch things up with a cheesy figgy savory twist on quickbread
- Zucchini Bread with Pineapple & Figs: what to do with that summer bumper crop of zucchini
California Fig Nut Bread
- 2 cups all-purpose flour unbleached, plus more for dusting pan
- 1 cup walnuts chopped coarse
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp table salt
- 2/3 cup buttermilk
- 3/4 cup dark brown sugar packed
- 6 tbsp unsalted butter melted and cooled
- 1 egg large
- 2 cups Orchard Choice or Sun-Maid California Figs stems removed, chopped coarse
- 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.
- Spread nuts on rimmed baking sheet and toast until fragrant, 5 to 10 minutes; set aside.
- 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.
- 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.