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One Bowl Fig Bread

Gluten-free bread and Regular Bread

Figs are in abundance this time of year. Our yards are overflowing with this delicious summer delicacy. Over the years, I have found several ways to use fresh figs in recipes. The one most requested by our family is my fig bread. It's a twist on traditional banana bread, easy to make, and freezes well. If you have a sweet tooth, this will satisfy that craving.

Figs have several healthy benefits. They promote digestive health and are rich in antioxidants, potassium, and calcium. They contain vitamin K, so eat figs a few hours after taking medications that interact with vitamin K, such as blood thinners and thyroid medication. Since figs are a natural source of fiber, they may also support healthy weight management. High-fiber foods provide feelings of fullness and can reduce hunger and cravings.

Incorporate figs into your diet while they are in season. Try them in baked goods in place of bananas. Slice figs and bake them with goat cheese, or top your homemade pizza with the slices, cheese and add arugula and balsamic glaze. Add them to your oatmeal or eat them fresh off the tree.

Let's get baking! This recipe has a gluten-free option. Be sure to read the footnote, as all gluten-free flours are different. This recipe is dairy-free for those who are lactose intolerant. Need other dietary swaps? Email us, and we will customize this recipe for you. It can be made sugar-free and egg free.


  • 2 cups flour OR Gluten-Free Flour*

  • 1/2 cane sugar

  • 1/4 light brown sugar

  • 1 Tablespoon baking powder

  • 1/2 teaspoon salt

  • 1 teaspoon cinnamon

  • 1 cup peeled figs, about five large figs that are the size of your palm

  • 1 Tablespoon vanilla

  • 1/3 cup unsweetened almond milk

  • 1/4 cup unsweetened apple sauce

  • 1 egg


  1. Preheat oven to 350 degrees.

  2. Peel your figs and mash them to an apple sauce consistency with a food processor.

  3. Spray the bottom of a stoneware loaf pan with ghee or avocado spray. Nonstick spray can be used in its place.

  4. Combine all the dry ingredients in a large bowl.

  5. Then add all the wet ingredients.

  6. Mix until the dry ingredients are incorporated.

  7. Poor the batter into the loaf pan.

  8. Bake for one hour or until golden brown and a cake tester or toothpick inserted in the center comes out clean.

  9. Remove from the oven to a cooling rack.

  10. After ten minutes, loosen the sides of the bread from the loaf pan and remove the bread.

  11. Cool completely before slicing.

One loaf makes 12 servings.

*Gluten-free flour can be used instead of regular flour in this recipe. I tested mine with Bob's Red Mill Gluten-free flour and added two teaspoons of Xanthum gum as suggested on the bag. Some gluten-free flour mixes have xantham gum in them, so check your ingredient label. Xantham gum gives baked goods their texture, so include it if your mix calls for adding it.

FYI: I had two testers try both loaves of bread. Each of my testers said the flavor was the same in each loaf, consistency was a little denser in the gluten-free loaf as expected, but overall, they would never have known the difference.

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