Fig Bread with Whole Wheat Flour, Honey, and Hazelnuts

 

Fig bread made with complete wheat flour, honey, and hazelnuts is a wholesome, clearly sweet loaf that works superbly for breakfast, afternoon tea, or a mild dessert. The earthy taste of entire wheat flour pairs flawlessly with tender figs, while honey provides gentle sweetness and hazelnuts bring a satisfying crunch. This bread is straightforward to prepare and feels each comforting and nourishing.

Unlike closely delicate cakes, this recipe is based on easy ingredients and natural flavors. Dried figs provide fiber and subtle caramel notes, honey maintains the loaf wet, and entire wheat flour gives shape and a hearty texture. A contact of vanilla and cinnamon enhances the aroma with out overpowering the primary components.

Ingredients (Makes 1 loaf)

Dry components

1½ cups complete wheat flour

½ cup all-reason flour (optional, for a softer crumb)

1½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ teaspoon ground cinnamon (non-obligatory)

Mix-ins

¾ cup dried figs, chopped

½ cup hazelnuts, roughly chopped and gently toasted

Wet ingredients

⅓ cup honey

2 eggs

½ cup milk (or plant milk)

⅓ cup olive oil or melted butter

1 teaspoon vanilla extract

Instructions

1. Preheat your oven to one hundred seventy five°C (350°F). Grease or line a preferred loaf pan.

2. Place the chopped figs in warm water for about 10 mins, then drain properly. This step softens the figs and allows distribute moisture calmly via the bread.

3. In a huge bowl, whisk collectively the whole wheat flour, all-cause flour (if the use of), baking powder, baking soda, salt, and cinnamon.

4. In a separate bowl, whisk the honey, eggs, milk, oil or butter, and vanilla until smooth.

 5. Pour the wet substances into the dry components and gently fold collectively until just combined. Avoid overmixing, as this will make the loaf dense.

6. Fold inside the drained figs and chopped hazelnuts

7. Bake for forty five–55 mins, or until a toothpick inserted in the center comes out easy.

8. Let the bread cool inside the pan for approximately 10 minutes, then flip it out onto a wire rack to chill absolutely before cutting.

Serving Suggestions

This fig bread is scrumptious served heat or at room temperature. Enjoy it simple, with a bit butter, or with a drizzle of more honey. It pairs wonderfully with tea or coffee and also makes a fulfilling breakfast slice with yogurt and sparkling fruit at the facet.

Simple Variations

Substitute walnuts or almonds if hazelnuts aren’t to be had.

Stir in a touch orange zest for a shiny citrus be aware.

For a much less sweet loaf, reduce the honey slightly and rely on the figs for natural sweetness.

Storage

Wrap the cooled bread tightly and store at room temperature for up to two days, or refrigerate for up to 5 days. It also freezes well—slice first, then freeze for clean seize-and-pass portions.