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.

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