Description
A moist and flavorful loaf featuring caramelized figs, warm spices, and crunchy walnuts, perfect for breakfast or dessert with whipped rosemary honey butter.
Ingredients
Scale
- 10–12 fresh figs, halved
- ½ cup + 2 tablespoons unsalted butter, room temperature
- ½ cup + 2 tablespoons granulated sugar
- ¼ cup brown sugar
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup Greek yogurt, room temperature
- 1¼ cups walnuts, roughly chopped
- 1–2 tablespoons sparkling sugar
- 2 tablespoons honey
- 1–2 tablespoons fresh rosemary, finely chopped
- Flake sea salt to taste
Instructions
- Preheat oven to 350°F. Coat loaf pan with melted butter and dust with granulated sugar.
- Melt 2 tablespoons butter with 2 tablespoons sugar in cast iron skillet. Add figs cut-side down, cook 3-5 minutes until caramelized.
- Whisk together both flours, baking soda, baking powder, salt, cinnamon, and cardamom in large bowl.
- Beat remaining butter with granulated and brown sugars for 3-5 minutes until light and fluffy.
- Whisk eggs, Greek yogurt, and vanilla in small bowl until smooth.
- Fold dry and wet ingredients alternately into butter mixture in three additions. Fold in ¾ cup walnuts.
- Spread ⅓ batter in pan, add half the figs, another ⅓ batter, remaining figs, then final batter layer.
- Top with remaining walnuts and sparkling sugar for crunch.
- Bake 30 minutes at 350°F, rotate, bake 30 more minutes. Reduce to 325°F, bake 20-30 minutes until golden.
- Cool in pan 15-20 minutes, then turn onto rack. Cool completely before slicing.
- Whip butter, honey, salt, and rosemary until fluffy. Top with remaining rosemary and sea salt.
Notes
- Room temperature ingredients blend more easily and create better texture than cold ingredients
- Don’t skip the fig caramelization step – it intensifies flavor and prevents soggy spots
- Rotate the pan during baking to ensure even browning and prevent hot spots
- Test doneness with a toothpick in the center – it should come out with just a few moist crumbs
- Let the loaf rest overnight before slicing for the best texture and easier cutting
- Fresh figs should yield slightly to pressure but not be mushy or overly soft
- Whole wheat pastry flour is lighter than regular whole wheat and creates better texture
- The loaf continues cooking from residual heat, so don’t overbake or it will dry out
- Cooling completely before slicing prevents crumbling and ensures clean cuts
- Prep Time: 20 minutes
- Cook Time: 80-90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
Keywords: fig walnut bread, spiced loaf cake, caramelized fig recipe, walnut quick bread, cinnamon cardamom loaf, Greek yogurt bread, homemade fig bread, rosemary honey butter