Fig Bread with Pistacchios

Plumcake di fichi e pistacchi

Fig Bread with Pistacchios

Fig Bread is a Late Summer and Fall favorite of ours. This is also known as Plumcake di fichi e pistacchi. This bread is flavorful, sweet, moist and spiced with cinnamon and nutmeg.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Breakfast, Dessert

Cuisine American

Servings 12 servings

Ingredients

  

• 2 cups all-purpose flour
• 1 cup cane sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt omit if using salted pistachios
• 1/2 cup oil
• 1/2 cup milk
• 3 medium eggs mixed
• 1 teaspoon homemade vanilla extract see notes for link
• 1 cup fresh figs chopped coarsely
• 1/2 cup chopped pistachios

Instructions

 

• Preheat oven to 350 degrees.
• Line two loaf pans with parchment paper and set aside.
• In a big mixing bowl, mix all the dry ingredients until combined, set aside.
• On a cutting board, place your pistachios and coarsely chop with a knife.
• Clean the cutting board and place the figs, chop them in big chunks, because you want big chunks in the bread/cake.
• Add the pistachios in with the dry ingredients.
• In another bowl, mix the eggs, milk, oil, vanilla and the chopped figs.
• Pour batter into your loaf pan, or you can use a greased and floured bundt pan.
• Bake the loaf pans for about 45 minutes, and test with a toothpick to make sure it is cooked.
• If you are using a bundt pan, cook for about 1 hour, and test with a toothpick.
• Let the bread/cake cool for about 10 minutes before removing from the pan.
• Cool on wire racks completely before cutting.

Notes

Homemade Vanilla Extract

This bread is awesome, it really is packed with flavor and very very versatile. You can make it into a cake, or loaf cakes.

I used a rather large loaf pan and made just 1 bread and cooked it for about an hour. It turned out great and moist.

You can use frozen figs for this, if you freeze your extra figs. I sometimes, chop figs up and put them in freezer bags and freeze them for later. When the trees start producing, you gotta take what you got and keep the rest. It is a shame to throw away good fruit.

You can also use dried figs for this, but you would need to boil them in water for about 30 minutes to re-hydrate them. I have never made this bread with de-hydrated and re-hydrated figs, so I’m not sure how that would turn out.

Also, I used cane sugar. You can use normal sugar as well. If your figs are not super sweet, you can up the sugar to 1-1/3 cups sugar.