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Fig and Walnut Loaf

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Fig and Walnut Loaf

Fig and Walnut Loaf
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep



  • Preheat oven to 350°F with rack in middle. Lightly butter and flour a 9 by 5-inch loaf pan.
  • Toast nuts in oven until a shade darker, about 10 minutes.
  • Pour boiling water over figs and let stand 10 minutes. Strain through a sieve reserving figs and liquid separately.
  • Stir together flour, sugar, baking powder, baking soda, and salt in a medium bowl. In a small bowl, stir together 1/4 cup of fig liquid, egg, oil, and milk. Stir wet ingredients into flour mixture until just combined, then stir in figs and walnuts.
  • Spread dough evenly in loaf pan and bake until a wooden pick inserted into center comes out clean, 1 to 1 1/4 hours. Cool bread in pan 15 minutes then turn out onto rack and cool completely.
  • Bread, wrapped well, at room temperature 1 week.