Fig Graham Bread

If I have any addictions, it is to figs and dates.  It flips back and forth as to which I prefer; basically depending on whether I have dates from Israel or Iran around.  When I run out of those, I have better access to quality figs than dates, so I switch to obsessing about figs.  20140422-211514.jpg

When I saw this recipe for fig graham bread I knew I would have to make it.  We have a good supply of figs at the moment, so chopping up a cup’s worth would not be a problem.IMG_8418.JPG

The bread has a crumb topping that bakes in, so it feels decadent.  Well, I guess a bread made with figs and graham crackers and as much butter as this has would be decadent, with or without the crumb topping.IMG_8424.JPG

I like mine with fig butter…yum!!!IMG_8433.JPG


Fig Graham Bread

from Food Network Magazine

1 cup cinnamon graham cracker crumbs (or 1 cup plain graham cracker crumbs and 1 tsp cinnamon)

3/4 cup flour

1 1/4 tsp baking powder

1/2 tsp salt

1 stick butter, softened

3/4 cup granulated sugar

2 eggs (locally grown)

1 1/2 tsp vanilla

3/4 cup milk

1 cup figs, chopped (I use Turkish figs)

1/3 cup cinnamon graham cracker crumbs (or 1/3 cup plain graham cracker crumbs and 1/3 tsp cinnamon)

1/3 cup light brown sugar

2 1/2 Tbsp cold butter, cubed

pinch of salt


Heat oven to 350F.

Combine the graham cracker crumbs, flour, baking powder and salt in a small bowl.IMG_8419.JPG

In a large bowl beat the softened butter and sugar until light and fluffy.  Beat in the eggs, vanilla and milk. Beat in the dry ingredients. Stir in the figs.IMG_8420.JPG

Pour into a greased loaf pan.IMG_8421.JPG

Mix the 1/3 cup graham cracker crumbs, brown sugar, cubed butter and salt. Sprinkle over loaf.IMG_8422.JPG

Bake 55 – 65 minutes.IMG_8423.JPG

Cool for 1 hour in the pan, remove from pan and cool completely on a wire rack.IMG_8424.JPG

Slice and enjoy.IMG_8433.JPG

Makes 1 loaf.



3 Comments Add yours

  1. chefceaser says:

    Reblogged this on Chef Ceaser.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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