Fig Loaf Recipe

At the Eveleigh Markets the other week I bought the most gorgeous tray of figs. Beautiful ripe and fresh..I was going to make the Spiced Ricotta Tart with caramelised figs instead of the stonefruit but thought better of it when I realised I wouldn’t be able to take it to work, therefore increasing the chances of me sitting on the couch and eating the whole thing myself!

So I did the next best thing and made a healthier alternative. Using my favourite loaf recipe from Bill Granger, I ditched the usual bananas and substituted the figs…

So next time you feel the urge to bake come on, give this recipe a try (the other cool thing about it is that it’s fat free!)

  • 1/2 cup Rolled Oats
  • 1 cup Milk ( I use skim)
  • 6-8 figs, chopped
  • 1/4 cup brown sugar
  • 1/4 cup water
  • 240g Self Raising Flour (You Can Use Wholemeal)
  • 1 teaspoon Baking Powder
  • 1/4 cup Soft Brown Sugar
  • 1 teaspoon Ground Cinnamon
  • macadamias/hazelnuts/almonds
  • 1 Lightly Beaten Egg


1. Put the oats in a bowl, pour the milk over them and leave to soak for up to 30 minutes. ( I never leave them that long, but if you do, the oats are obviously much softer)


1a. While oats are soaking chop figs and place in saucepan with 1/4 brown sugar, and 1/4 cup water and bring to the boil then simmer for 20 minutes


2. Preheat the oven to 180°C (350°F/Gas 4).

3. Lightly grease and line a 1 kg (2 lb 4 oz) loaf tin with baking paper.

4. Sift the flour and baking powder into a bowl and stir in the rolled oats, figs, sugar, cinnamon, egg and nuts. Mix together well.

5. Spoon the mixture into the tin, level the top and sprinkle with the extra nuts. Bake the loaf for 45 minutes, or until it is golden brown on top and cooked through.readyforovens

6. Leave it to cool a little in the tin before turning out onto a wire rack to cool completely.

Recipe from Every Day by Bill Granger, published by Murdoch Books.



6 responses to “Fig Loaf Recipe

  1. What a great way to use figs! I love Bill Granger’s coconut bread, but haven’t tried making anything else by him. That spiced ricotta tart sounds rather special too..

  2. Yummy Reem! I picked up some of those figs too – they were so sweet and ripe – real little treasures 😉

  3. Aha! I had wondered about the origin of the beautiful ripe fig photo that replaced the gorgeous glossy cherries in your masthead…

  4. Yum! Isn’t fig season the best? I only wish it lasted for longer. And I see where the header came from!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s