Name: Caramelized Fig and Walnut Bread
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Cuisine: bread
Ingredients: 10-12 figs (- halved); 1/2 cup butter (+ 2 tablespoons - at room temperature); 1/2 cup granulated sugar (+ 2 tablespoons); 1 cup all purpose flour; 1 cup whole wheat pastry flour; 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon fine sea salt; 3/4 teaspoon cinnamon; 1/2 teaspoon cardamom; 1/4 cup brown sugar; 2 large eggs (- at room temperature); 1 teaspoon pure vanilla extract; 1/2 cup Greek yogurt (- at room temperature); 1 1/4 cups walnuts (- roughly chopped); 1-2 tablespoons sparkling or raw sugar; 1/2 cup unsalted butter (- at room temperature); 2 tablespoons honey; 1-2 tablespoons fresh rosemary (- finely chopped); flake sea salt (- to taste)

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Caramelized Fig and Walnut Bread by Baking The Goods — Caramelized Fig and Walnut Bread with Whipped Honey Rosemary Butter by Baking The Goods.

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.

Fresh figs — Fig season is pure magic. Be sure you make all of the fig recipes you can get your hands on when these purple pretties are poppin!

sliced figs — Fig season is pure magic. Be sure you make all of the fig recipes you can get your hands on when these purple pretties are poppin!

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.

Bob's Red Mill Flour — This Caramelized Fig & Walnut Bread start with a 50/50 blend of Bob's Red Mill Organic All Purpose Flour & Whole Wheat Flour which gives it a lovely airy texture and a homey comfort.

Prepared loaf pan — This Caramelized Fig & Walnut Bread start with a 50/50 blend of Bob's Red Mill Organic All Purpose Flour & Whole Wheat Flour which gives it a lovely airy texture and a homey comfort.

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.

Folding batter for Caramelized Fig & Walnut Bread — Gently folding the Greek yogurt into the batter until just barely mixed prevents a heavy, dense loaf.

layering Fig and Walnut Bread batter — Gently folding the Greek yogurt into the batter until just barely mixed prevents a heavy, dense loaf.

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.

Caramelized Fig & Walnut Bread cooling — Allow the Caramelized Fig & Walnut Bread to cool in the pan for a few minutes before flipping it out on to a cooling rack.

Whipped Honey & Rosemary Butter for Caramelized Fig & Walnut Bread — Allow the Caramelized Fig & Walnut Bread to cool in the pan for a few minutes before flipping it out on to a cooling rack.

Loaf of Fig & Walnut Bread by Baking The Goods — Resist the urge to slice into that baby until she's cooled off, I know how hard it is. Go brew a pot of coffee while you wait.

Caramelized Fig & Walnut Bread loaf — Resist the urge to slice into that baby until she's cooled off, I know how hard it is. Go brew a pot of coffee while you wait.

Caramelized Fig and Walnut Bread with Rosemary Honey Butter — Caramelized Fig and Walnut Bread slathered with Whipped Rosemary Honey Butter is my new favorite breakfast and dessert.

📖 Recipe

Caramelized Fig and Walnut Bread

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Author: Becky Sue of Baking The Goods
Total Time: 2 hours 30 minutes
Yield: 10 slices

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Description

A hearty quick bread made with a 50/50 blend of all purpose and whole wheat flours, studded with caramelized figs and crunchy walnuts. Best served with a thick slathering of Whipped Rosemary Honey Butter.

Instructions

CARAMELIZED FIG AND WALNUT BREAD

Preheat oven to 350°F. Prepare a loaf pan by coating the inside with a thin layer of melted butter and a dusting of granulated sugar. Set aside.
Combine 2 tablespoons of butter and 2 tablespoons of granulated sugar in a cast iron skillet over medium heat. Melt the butter and stir until the sugar has melted into the butter. Add the figs, cut side down, and cook for 3-5 minutes until the juices start to thicken and the figs begin to caramelize. Remove from heat and set pan aside.
In a large mixing bowl, whisk together the all purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon and cardamom.
In the bowl of a stand mixer, with the paddle attachment, combine remaining butter, granulated sugar and brown sugar. Mix together on medium high speed for 3-5 minutes until the sugar is incorporated into the butter and becomes light and fluffy. Stop and scrape the sides of the bowl a couple of times with a spatula.
Whisk together the eggs, Greek yogurt and vanilla in a small mixing bowl.
Remove the mixing bowl from the stand mixer and fold the rest of the ingredients in by hand. In 3 additions, alternate between the dry and wet ingredients - fold in the ⅓ of the dry ingredients, followed by half of the wet ingredients and repeat, ending with the dry. Then fold in ¾ cup of the walnuts.
Transfer ⅓ of the mixture into the prepared pan, then place a layer of half of the caramelized figs into the batter. Top with another ⅓ of the batter and add the remaining figs. Top with the remaining batter and smooth out the top with an offset spatula.
Top the batter with the rest of the chopped walnuts and a hearty sprinkle of sparkling or raw sugar for crunch.
Bake on 350° for 30 minutes, rotate the pan and bake for another 30 minutes. Lower the temperature to 325°, rotate the pan again and bake for 20-30 additional minutes. The loaf should turn a deep golden brown. A toothpick inserted in the center should come out clean when ready.
Allow to cool in the pan for at least 15-20 minutes, then invert the loaf on to a cooling rack to finish cooling. Allow to cool completely before slicing. Then slice and serve with a thick schmear of the Whipped Rosemary Honey Butter (recipe below).

WHIPPED ROSEMARY HONEY BUTTER

In the bowl of a stand mixer with the whisk attachment attached, combine butter, honey, salt and ⅔ of the chopped rosemary. Whip until light and fluffy. Transfer to a small bowl and top with remaining rosemary and sea salt flakes. Smear to taste.

Prep Time: 20 minutes
Cook Time: 2 hours 10 minutes
Category: Breakfast
Cuisine: bread