This quick bread comes together fast and easy, studded with chopped dried figs and toasted walnuts and brightened with fresh orange juice and zest. It's awesome on its own or with a schmear of nut butter for extra protein, fiber, and fun — no yeast, no rising time, just mix and bake, making it one of the easiest homemade breads to pull off on a weekday morning.

Recipe and photo by Ellen Kanner of Soulful Vegan.

Key Ingredients & Substitutions

Dried figs. Feel free to substitute other dried fruit like raisins, apricots, or dates for the chopped figs — just chop larger pieces down to a similar size so they distribute evenly through the batter.
Whole wheat pastry flour. Combined with regular whole wheat flour, this keeps the loaf tender rather than dense; pastry flour has a lower protein content that produces less gluten and a lighter crumb.
Fresh orange juice and zest. Adds bright citrus flavor throughout the crumb — freshly squeezed and zested makes a noticeable difference over bottled juice, which tends to taste flatter.
Walnuts. Toasting them first brings out a deeper, buttery flavor that plain raw walnuts don't have, and keeps them from tasting bland once baked into the loaf.
Cinnamon and nutmeg. Warm background spices that round out the sweetness of the figs and orange without overpowering them.

Variations

Swap the nuts. Pecans or almonds work well in place of walnuts.
Add warm spices. A pinch of ground cloves or ginger pairs nicely with the cinnamon and nutmeg for a more assertively spiced loaf.
Make it nut-free. Simply omit the walnuts, or replace with sunflower seeds for crunch without the allergen concern.
Add a glaze. A simple orange juice and powdered sugar glaze drizzled over the cooled loaf dresses it up for company or a holiday brunch.
Make it muffins. Divide the batter into a muffin tin and reduce the baking time to about 20 minutes for individual portions.

Tips for the Best Fig and Walnut Bread

Don't overmix the batter. Stir just until the dry and wet ingredients are combined for a tender crumb — a few lumps are fine and will bake out.
Toast the walnuts first. A few minutes in the oven makes a big difference in flavor compared to adding them raw, and only takes a few extra minutes.
Test for doneness. The bread is done when the top is golden and puffed and a tester inserted in the center comes out clean, usually 45 to 55 minutes depending on your oven.
Let it cool before slicing. This helps the loaf hold together and slice cleanly instead of crumbling — it's worth the wait, even though it smells amazing straight out of the oven.

Make Ahead & Storage

This bread keeps well wrapped at room temperature for about 3 days, or in the refrigerator for up to a week. It also freezes well, sliced or whole, for up to 3 months — a great make-ahead option for busy mornings, since a slice thaws quickly at room temperature or in the toaster.

How to Serve

Enjoy a slice on its own or with a schmear of nut butter. It's also delicious alongside Tofu Scramble with Jalapeño and Cilantro for a hearty vegan brunch.

Recipe