This moist and sweet Almond Flour Fig Quick Bread is grain-free, refined sugar-free, dairy-free, and paleo. It makes for the perfect healthy breakfast or afternoon snack!
I know I JUST showed you two recipes using figs (the Vegan Poppy Seed Pancakes with Caramelized Figs and Roasted Sweet Potato & Fig Kale Salad ), but fig season is far too short to allow it to just pass by!
When life gives you figs, you FIG, am I right?? Every time I spot them in the store, I spring to action lest I miss them altogether.
There’s something about the combination of figs and almond that I just adore.
I posted a recipe for Almond Flour Fig Cake last year and loved it so much, I’ve been thinking about it ever since. Because figs are back in season (hazaaaaah!), I decided to re-visit the concept, but make a quick bread out of it.
Grain-free, naturally sweetened, dairy-free, yet moist, sweet, and addictive, this bread is maaaahvelous for those with food restrictions or zero intolerances alike. It has a lovely almond flavor and a perfect level of sweetness without much pure maple syrup. PLUS, it’s a delight to consume alongside a steamy mug of tea.
How to Make Fig Quick Bread:
You’ll notice the recipe calls for 6 figs – 3 of them go in the blender to become batter, and 3 of them get sliced up for decorative topping.
Add all the ingredients (except for three of the figs) to a blender and blend until combined.
Transfer the batter to a loaf pan, and top with sliced figs. Bake the bread until it tests clean, then allow it to cool completely before slicing and serving.
If you’d like to replace the almond flour with hazelnut flour, you may certainly do so! For those of you with nut intolerances, I haven’t tested this recipe using a different flour yet, so at the moment, we’re limited to nut flour. I’ll provide updates in this post when (and if 😉 ) that changes.
If you’re having trouble finding figs (much of the country is!), you can omit them by replacing the 3 figs in the batter with 2 tablespoons of coconut oil.
In addition, you can always sprinkle some fresh blueberries on top.
May all the good figs be with you!
More Healthy Bread Recipes:
- Paleo Gingerbread Loaf with Coconut Glaze
- The Best Almond Flour Zucchini Bread
- Low-Carb Carrot Cake Bread
- Keto Lemon Poppy Seed Bread
- Paleo Cinnamon Swirl Banana Bread
Fig bread for breakfast, let’s go!
Paleo Almond Fig Quickbread
Equipment
Ingredients
- 2 eggs
- 1/4 cup pure maple syrup
- 6 ripe figs halved
- 1 teaspoon almond extract
- 1 teaspoon lemon juice or cider vinegar
- 2 cups almond flour
- 2 tablespoons tapioca flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
Instructions
- Preheat the oven to 350 degrees F and line a 9" x 5" loaf pan with parchement paper.
- Add all the ingredients to a blender except for 3 of the figs (you’ll save those for topping). Blend until completely smooth.
- Transfer the batter to the loaf pan and spread into an even layer. Arrange the remaining 3 sliced figs on top of the batter in any decorative manner you’d like.
- Bake 40 to 50 minutes, until sides are golden-brown and center has set up. Turn off the oven and allow bread to stay in the hot oven another 10 to 20 minutes, until the bread feels firm in the center when gently poked and tests clean. A great way of determining if bread is baked through is taking the internal temperature. Insert a digital thermometer into the center of the bread, If it if 190 degrees Fahrenheit or higher, it is fully cooked. Allow bread to cool 1 hour before lifting it out of the loaf pan and slicing.
Notes
Nutrition
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Is there a substitute for tapioca flour? Thanks!
Hi D,
You can use arrowroot flour or potato flour to replace tapioca 😀 If you must, you can use more almond flour but the texture of the bread won’t be as fluffy and soft. Hope you enjoy!
I would very much appreciate if you give the nutrition facts about this recipe.
Always find myself struggling with new ideas for breakfast recipes! Deffinetely, I will give it a try!
Yes, please. I am a vegan and would love to make this bread. Can I use flax eggs?
Hi Dalia!
Unfortunately I haven’t had a chance to test the recipe using flax eggs yet. In my experience, flax eggs don’t typically work out very well in quickbread recipes, as they make the bread very dense with little rise (but perhaps I’ve just had bad luck with flax eggs!). I do know applesauce and banana may work as possible replacements, but again I haven’t tested those either. I’ll definitely update the recipe in the future if I can find an adequate vegan substitute!
Your blog has been so figalicious! I can most definitely see myself downing this loaf with a steamy cup of tea. Pure heaven!
These photos are stunning! What a beautiful dessert!
I love figs and almonds too — I almost always eat them together in salads! I haven’t baked with figs yet…what’s wrong with me?? I’m putting this bread at the top of my list. Gotta make it before figs are gone!
I have an allergy to eggs. Can you recommend a sub? I never know if eggs are meant to be used as a fat and hence add moisture to a recipe; or as a leavening agent to help it rise…So I never know how to sub for them 🙁
Hi Nicole,
I think the best bet would be to substitute the eggs with ripe mashed banana (I’d first try 1/2 cup mashed) or applesauce. You may have a difficult time with a vegan egg replacer for this particular recipe since it’s grain-free. You could try altering the recipe quite a bit by adding some rice flour or oat flour, or even GF all-purpose flour to help bind the bread together. Hope this helps! I’ll update the recipe once I’ve had a chance to prepare a vegan version 🙂