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.
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.