The weather is getting crisper, shifting towards shorter days and cooler nights. Both farmers markets and my Instagram feed seem to be overflowing with figs and I'm not mad at it. The shift has me craving newness. Maybe it's the changing of the seasons or possibly the underlying fig theme, but it sparked this Caramelized Fig and Walnut Bread with Whipped Honey Rosemary Butter idea. It was too good an idea to ignore.
What's so great about this Caramelized Fig and Walnut Bread with Whipped Honey Rosemary Butter?
In short, everything. In length, let me count the ways.
- Figs, obviously. They are such a unique and delicious fruit. With jammy, berry flavors and almost wine-like undertones, figs are a delightful addition to this quick bread. When caramelized in the pan with butter and sugar, these figs add a tender sweetness with ribbons of richness.
- 50/50 blend of Bob's Red Mill Organic All Purpose Flour & Whole Wheat Pastry Flour make for a crumb that's hearty but not heavy.
- Walnuts add not only a warm nutty flavor but a light crunch to the wholesome bread and tender figs.
- Cinnamon and Cardamom gently scent the Fig and Walnut Bread with warm and welcome spice, complimenting the other flavors.
- Sparkling or Raw Sugar add a kiss of sweet crunch to the textural walnut topping. This is such a nice touch, especially when you add the Whipped Rosemary Honey Butter
- Whipped Honey Rosemary Butter may seem a little extra but trust me when I say that this is like the cherry on top. The creamy butter is whipped into an airy spread sweetened with a drizzle of honey. Fresh chopped rosemary is mixed in, leaning into the cooler seasons while supporting the sweet fruit flavor. A sprinkle of flaky sea salt brings it all together in a harmonious balance.
There is so much to love in this lovely loaf of Caramelized Fig and Walnut Bread with Whipped Honey Rosemary Butter. It hits on all of the flavor and textural highs. Sweet, salted, comforting, tender and crunchy. Who wouldn't be ready for fall with this loaf in their my corner.
Fresh figs grow in California from May - November
So late summer and early fall are peak times to enjoy fresh figs from California. And clearly a great time to bake this Caramelized Fig and Walnut Bread. I'm not trying to get all symbolic with this recipe, but in a way, it's fed my need for change. And it served as a comfort during a transitional season.
While I don't condone the rush into all things autumn prematurely, I do appreciate a hearty warm recipe on a crisp foggy morning. This Caramelized Fig and Walnut Bread with Whipped Honey Rosemary Butter is just that. While it subtly features fall flavors and textures, it doesn't quite require the accompaniment Ugg Boots and chunky sweaters. But it sure does pair well with a warm mug of coffee.
I lifted the base layer of this recipe from my Nutella Banana Bread, which you should probably make immediately after making this. Or perhaps this Brown Butter Pecan Chocolate Chip Banana Bread is more your speed. If you really want to fall for fall, try my Pumpkin Spice Bread with Maple Cream Cheese Frosting.
Caramelized figs are the main attraction of this Fig and Walnut Bread.
Whole figs are sliced directly in half and tossed into a cast iron skillet with bubbly butter and sugar that caramelizes the surface and amps up the figgy flavors. The crunch of the walnuts next to the jammy figs brings a much desired texture to the interior and the topping. Those walnuts and sugar create a crunchtastic top layer to the Caramelized Fig and Walnut Bread.
This simple and humble quick bread has deep pockets of flavor that will carry you through the seasonal transition. Settle into the season and whatever changes you might be facing with a fresh baked loaf of Caramelized Fig and Walnut Bread with Whipped Honey Rosemary Butter. You're ready.