Lighter Southern Fig Bread

"This fig bread can either be made in a bundt pan or as a loaf or miniature loaves. It is a very versatile recipe so please feel free to experiment by tossing in any other types of nuts or fruits (i.e. dates, raisins, and/or walnuts) to spice it up to your liking. What makes this a "Southern" recipe are the spices that are used. Figs are indigenous to this area (Louisiana) but dried figs would work just as well. If you are to use dried figs, I would definitely soak them (like you would raisins) for about an hour or more to "puff them out." Note: Dependent on the baking vessel of your choice, the cooking times will vary. Rule of thumb: Bake until a toothpick or knife is inserted into the center and comes out clean. Do not over bake or the "bread/cake" will come out dry. Also, don't forget to grease and lightly flour your baking dish so that the pastry comes out easily when removed after baking. Let the baking dish fully cool before "dumping out.""
photo by GoBugsy photo by GoBugsy
photo by GoBugsy
Ready In:
1hr 15mins
2 loaves




  • Grease and flour a 9 1/2 x 13 inch baking pan (or bundt pan). Preheat oven to 350 degrees.
  • Beat eggs; add sugars and beat well. Add the mashed figs and applesauce. (Be sure not to over mix).
  • Sift together flour, baking soda, salt, clove, nutmeg, cinnamon and ginger.
  • Add the flour mixture alternately with the buttermilk. Beat well.
  • Fold in the chopped pecans (walnuts) and pour into your baking pan(s). (Note: This pan or pans should be greased with vegetable oil or canola oil and lightly dusted with flour.).
  • Bake at 350 degrees or until toothpick comes out clean when inserted into the center of the bread/cake.

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Hey y'all! This Louisiana foodie has a penchant for all things teal and purple, a raging sweet tooth, deep love of all things vintage, a natural calling urge to be near water, Yoga fanatic, Boot Camp Warrior,mad baker,creative chef, sewist, jewelry maker, crafter, builder, teacher, and most of all a mother and a spouse.
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