Quarter inch of butter completely optional, but highly recommended.

I’ve decided to be honest with you and just admit, right off the bat, that this is indeed a cake. It just happens to be baked in a loaf pan, which makes it look like bread, and makes me feel a lot better about spreading an unnecessary amount of butter on  each slice, and eating it for breakfast.

I believe in the power of positive thinking. For instance, I’ve been thinking about making this breadcake for a couple weeks now, and just this week I’ve received four, yes four, different deliveries of figs from three different sources. I make it a priority to befriend those with fruit trees.  Currently there are more figs in my fridge than I know what to do with. Last year about this time I ate a delicious slice of fig bread at Farmhouse Cafe.  I’d never come across any baked good quite like this. I still haven’t actually, because mine turned out completely different than theirs; equally delicious nonetheless.

Fig Breadcake

makes 1 loaf

I originally based this on my recipe for banana bread, but after numerous attempts, I’ve completely strayed from the original and ended up with what my husband describes as “fig newton filling in bread form.” Like most fruit breads and cakes, this gets better with time. I used green figs for this. I’ve also made it with black mission figs and it’s equally delicious, but it comes out a weird blue-ish color. I recommend peeling the skin off of the figs if you do use the black missions, unless you don’t mind smurf breadcake. The skin will come off very easily if you just use a pairing knife and start at the top of the fig, separating the thin black layer of skin from the flesh.

  • 1 1/2 cups fig puree
  • 3 eggs, at room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/4 cup honey
  • 1 cup vegetable oil
  • 2 tsp vanilla extract
  • 2 1/4 cups all purpose flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp cardamom
  • 1 tsp cinnamon

Preheat oven to 350.  Butter and flour a 10″x5″ baking pan. In a large bowl, sift together the flour, sugars, baking soda and powder, salt, and spices. Set aside. In another bowl, whisk together the pureed fig, eggs, honey, vanilla, and vegetable oil. Create a well in the middle of the dry ingredients and pour all of the wet into the dry, using a rubber spatula to scrape all of the wet out of the bowl. Gently whisk the dry into the wet, working from the middle of the bowl, until all lumps are broken up. Allow the batter to rest for a few minutes before scraping into the prepared baking pan. Bake in the middle of the oven for 55 minutes to 1 hour, or until a tester inserted into the middle comes out clean. Cool in the pan abut 10 minutes and then turn it out onto a cooling rack, and allow to cool completely before cutting. This freezes very well, wrapped tightly in plastic.

One Response to “Fig Bread…well, let’s just call it breadcake”

  1. Jenny (VintageSugarcube) said:

    Sep 14, 11 at 4:03 pm

    ohhhhh my that sounds heavenly. i’ve never had fig bread and this one looks crazy-good.

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