4 Steps To Make Pecan Fig Bread. Last Fall I was picking figs on the tree and began to think about the fruit pantry in my grandma’s country house in Loxely, Ala. It was filled with jars of canned fruits and vegetables that grew in her gardens. She also had a small fruit dehydrator and made the most delicious foods from all those delicious treats in her yard. While thinking about this, I decided to do something useful with my own homegrown figs rather than just eating them fresh off the tree. I looked around and found a recipe on making fruit bread and decided to modify it a little to spice up the flavor. My addition turned into this semi-organic Pecan Fig Bread. I added the southern taste of pecans, because I love the flavor of pecans with figs and the texture it feels in the mouth.
- 1/2 cup of chopped figs
- 1 cup organic Sugar
- 1/3 cup organic Butter (melted)
- 1 teaspoon organic Vanilla extract
- 1 large brown organic Egg
- 1 1/2 cup organic All-purpose flour
- 1 teaspoon Baking Soda
- 1/8 teaspoon Salt
- 1/4 cup Pecans (chopped)
Preheat your oven to 350 degrees F. Prepare a small 4″x8″ loaf pan with a thin coating of non-stick cooking spray or butter and then place off to the side.
Chop figs. Add in sugar, butter, vanilla extract and egg. Mix together with a whisk.
In a separate bowl mix together flour, baking soda, and salt. Add this to the ingredients in step 2 and whisk together until smooth.
Stir in chopped pecans. Lay the batter into your loaf pan and bake for 50-60 minutes or until cooked through. Test it with a knife to be sure it’s cooked at the center. Allow cooling slightly before removing from pan and serving. To know if it’s cooled enough, you’ll notice the bread separate from the edges of the pan.