Fig and Pistachio Loaf Cake

"I picked up this recipe around ten years ago at a health food convention. It was put out by either the California Fig Board or Pistachio Board - I forget which. Plainly, they were in cahoots. Anyway, this is just delicious - probably my all-time favourite loaf cake. Prep time includes soaking of fruit and nuts."
photo by Jenny Sanders photo by Jenny Sanders
photo by Jenny Sanders
photo by Jenny Sanders photo by Jenny Sanders
Ready In:
2hrs 15mins




  • Soak the figs and pistachios for 1 hour in the boiling water (If you can only find salted pistachios, rinse them first).
  • Grease a standard loaf pan.
  • Preheat the oven to 350°F.
  • Cream the butter and the sugar, then beat in the egg and vanilla.
  • Mix the flour with the soda and salt.
  • Mix it into the butter mixture and then add the figs and the pistachios in their soaking liquid.
  • Scrape into the loaf pan and bake for 1 to 1 1/4 hours.

Questions & Replies

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  1. Mirj2338
    I assumed the recipe called for dried figs (it doesn't say). I had just bought some wonderful fresh figs, so I didn't soak them along with the pistacios, and only used half the water to soak them. This is a very nice dessert to serve, especially in the autumn when the figs and pistacios are in season. I used a simple confectioners sugar/lemon juice icing. Just a few slices were left, which my daughter wrapped up to take back home with her.
  2. Cookin4GoodLookin
    This was delicious! I soaked the dried figs in water and OJ, used toasted walnuts, and used whole wheat flour. Even though I forgot the vanilla extract, it was simply fabulous! Some of the figs 'melted' into the batter, which gave it an interesting texture. Will make again!!
  3. jazzypom
    My husbad loves this recipe! The generous amount of figs (about 150 grams) gives the loaf a really interesting taste, rather like a heavily spiced cake. I added greated nutmeg (1 tsp) to the mixture as well as doing a dusting of grated nutmeg on top. OUTSTANDING! The loaf is already a firm favourite in the household - and the figs make it really filling. I used the pistachios this time around, but for the next time, I'll use almonds, because they'll go just as well.
  4. mianbao
    I made this yesterday with whole wheat flour and walnuts, rather than pistachios. I lightly toasted the walnuts and did not soak them, but soaked the figs as the recipe says. I do know that this kind of bread is supposed to be aged for a day before eating, but was too impatient. Based on the taste yesterday, I would say 4 stars, but today it's just right - moist and full of flavor. Am looking forward to making this often. Thank you very much, Jenny, for posting this recipe.
  5. Kasha
    Big 5 stars from us. DH just loved it. I used some big, juicy dried figs, no icing at all. I didn't have pistachios, so used some walnuts. It was so good with walnuts, I'm not sure I would ever use the pistachios. Super easy to put together, a bit long to bake, keeps really well. A big winner and remake recipe.


I love to garden, both perennials and vegetables. I am always looking for recipes to fiddle with, especially good simple vegetable dishes. I try to use organic ingredients as much as possible.
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