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Caramelized Fig and Walnut Bread Recipe

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4.2 from 59 reviews

  • Author: Ava
  • Total Time: 2 hours 30 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This Caramelized Fig and Walnut Bread is a moist, flavorful quick bread featuring tender caramelized figs layered throughout a spiced walnut batter. Enhanced with warm cinnamon and cardamom spices and topped with crunchy walnuts and sparkling sugar, this loaf is perfect for breakfast or an elegant snack. It is served with a luscious whipped rosemary honey butter that adds a herby sweet finish, making it a delightful treat for any occasion.

Ingredients

Bread

  • 10-12 figs, halved
  • 1/2 cup butter + 2 tablespoons butter, at room temperature
  • 1/2 cup granulated sugar + 2 tablespoons granulated sugar
  • 1 cup all purpose flour
  • 1 cup whole wheat pastry flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/4 cup brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup Greek yogurt, at room temperature
  • 1 1/4 cups walnuts, roughly chopped
  • 1-2 tablespoons sparkling or raw sugar

Whipped Rosemary Honey Butter

  • 1/2 cup unsalted butter, at room temperature
  • 2 tablespoons honey
  • 1-2 tablespoons fresh rosemary, finely chopped
  • Flake sea salt, to taste

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly coat a loaf pan with a thin layer of melted butter and dust it generously with granulated sugar to prevent sticking and add a subtle crunch to the crust.
  2. Caramelize the Figs: In a cast iron skillet over medium heat, melt 2 tablespoons of butter with 2 tablespoons of granulated sugar. Stir until the sugar dissolves and the mixture is smooth. Place the halved figs cut side down in the skillet and cook for 3-5 minutes, allowing the juices to thicken and the figs to caramelize beautifully. Remove from heat and set the pan aside.
  3. Mix Dry Ingredients: In a large bowl, whisk together all purpose flour, whole wheat pastry flour, baking soda, baking powder, fine sea salt, cinnamon, and cardamom until evenly combined.
  4. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining room temperature butter, granulated sugar, and brown sugar. Mix on medium-high speed for 3-5 minutes until the mixture is light, fluffy, and fully incorporated. Scrape down the sides once or twice to ensure even mixing.
  5. Combine Wet Ingredients: In a separate small bowl, whisk together the eggs, Greek yogurt, and vanilla extract until smooth and homogenous.
  6. Fold Ingredients Together: Remove the mixing bowl from the stand mixer. Gently fold the dry and wet ingredients together in three additions: add one-third of the dry ingredients, then half the wet mixture; repeat, ending with the last third of dry ingredients. Fold in 3/4 cup of the roughly chopped walnuts gently to distribute evenly.
  7. Assemble the Loaf: Spread about one-third of the batter into the prepared loaf pan. Layer half of the caramelized figs over the batter. Add another one-third of the batter on top, then layer with the remaining figs. Finally, top with the remaining batter and smooth the surface with an offset spatula.
  8. Top with Nuts and Sugar: Sprinkle the remaining chopped walnuts evenly over the top of the loaf followed by a generous sprinkle of sparkling or raw sugar for an added crunch and a beautiful glossy finish.
  9. Bake: Bake the loaf at 350°F for 30 minutes, then rotate the pan for even baking and bake for another 30 minutes. Lower the oven temperature to 325°F, rotate the pan again, and bake for an additional 20-30 minutes until the loaf is a deep golden brown and a toothpick inserted in the center comes out clean.
  10. Cool: Remove the bread from the oven and allow it to cool in the pan for 15-20 minutes. Then, carefully invert the loaf onto a cooling rack to cool completely before slicing.
  11. Prepare Whipped Rosemary Honey Butter: In the bowl of a stand mixer fitted with the whisk attachment, whip the room temperature unsalted butter with honey, a pinch of sea salt, and two-thirds of the finely chopped rosemary until light and fluffy. Transfer to a serving bowl and garnish with the remaining rosemary and a sprinkle of flake sea salt.
  12. Serve: Slice the fully cooled bread and serve each piece with a generous schmear of the whipped rosemary honey butter for the perfect sweet and savory combination.

Notes

  • Room temperature ingredients like butter, eggs, and yogurt ensure a smooth batter and better rise.
  • Using a cast iron skillet for caramelizing figs adds even heat and enhances flavor development.
  • Rotating the loaf pan during baking promotes even cooking and prevents hot spots.
  • Allow the bread to cool completely before slicing to maintain its texture and prevent crumbling.
  • Fresh rosemary in the whipped butter adds a lovely herbal note that complements the sweetness of the figs and honey.
  • Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/caramelized-fig-and-walnut-bread-recipe/