After a long week at work, nothing is better than some mindful baking therapy! This weekend my sister and I decided to make some bread with the figs from our backyard. The season for figs is almost coming to a close, so we are trying to make the most of it!
We baked this fig bread recipe in our mini bread loaves so we could bring and share with our friends! Since we were young, our parents taught us to always bring something with you when you are visiting a friend’s house.
I like baking in my mini loaf pans, since then you can share with so many more people! And they get their own special mini loaf to eat at home!
Fresh Fig Bread – Gluten-free
Makes: 4 mini loaves or 2 regular loaves
2 1/2 Cups sugar
2 Cups figs, mashed
3-4 figs, sliced
3/4 Cup vegetable oil
3 Cups GF flour
2 Teaspoons baking soda
1 Teaspoon salt
1/2 Teaspoon cinnamon
1/2 Cup buttermilk
1/2 or 1 Cup chopped walnuts (optional or make some loaves with and some without)
- Pre-heat oven to 350F and grease your mini loaf pans with butter
- In a large bowl, mix together the eggs and sugar until light and pale yellow in color
- Add in the mashed figs and vegetable and mix until all incorporated
- In another bowl, combine the GF flour, baking soda, salt, and cinnamon together
- Into the egg mixture, alternate adding in the mixed dry ingredients and the buttermilk
- If you are using chopped walnuts, fold them
- Pour into your greased loaf pans, no more than 3/4 full
- Place your sliced figs on top and bake for about 1 hour, or until your toothpick comes out cleanly
These are perfect for tea time, bringing over to a friend’s house, or for breakfast! My sister and I had so much fun baking these together in our kitchen!
Every day, Lai day! Waiting for the cool weather to come and stay!