I love figs and if you’ve been following this blog at all you’re probably sick of hearing about it! Even if you don’t love figs as much as I do, this is a great quick bread that capitalizes on fresh figs when in season. You could use dried but it would definitely change the texture and flavor–not necessarily in a bad way but I recommend using fresh for this recipe if you can find them.
The walnuts are a perfect complement and the use of spelt flour instead of wheat adds to the nutty heartiness of the loaf. In spite of the lack of refined flour, it is surprisingly moist thanks to the shredded pear. Another bonus on the healthy front is that this bread has very little sugar and relies on the fruit for it’s sweetness.
Delicious on it’s own or you can jazz it up for company like I did with a drizzle of balsamic syrup (simply reduce 2 cups of balsamic vinegar and a tablespoon of sugar over medium heat until thickened) and a thin slice of Manchego cheese. Blue cheese is another obvious accompaniment and could even work crumbled over the top right before baking (if I had any in the fridge at the time I would have done that for sure!). This is a versatile recipe that lends itself to many variations. If you can’t decide on one, you can make these in a muffin form and top them differently which is what I may try next time I make these–and there will definitely be a next time because this one’s a keeper!Print
- 1 1/2 cups spelt flour
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cup peeled and shredded pear
- 3/4 cup of chopped fresh figs
- 1/4 cup chopped walnuts
- 1/4 tsp balsamic vinegar
- 1 large egg, lightly beaten
- 1/4 cup canola oil
- chopped figs, walnuts and raw sugar for topping
- Preheat oven to 375 degrees. Grease an 8 inch loaf pan and set aside.
- In a large bowl, combine flour, sugar, cinnamon, baking powder and baking soda.
- In another bowl combine pear, egg, vinegar and oil. Add liquids to dry ingredients and stir just until moistened. Gently stir in chopped figs and walnuts.
- Pour into the greased loaf pan and top with more chopped figs, walnuts and sugar. Bake for about 30 minutes or until a knife inserted into the center comes out clean.
- Cool slightly before slicing. Delicious served alone, with soft butter, or as an appetizer with cheese and balsamic syrup. Enjoy!
- Category: Breads
- Cuisine: Breads