Fennel Fig & Almond Bread
A sweet quick bread made with figs, almonds, and fennel seeds
Story
This warm, aromatic quick bread pairs the natural sweetness of ripe figs, the rich nutty depth of almonds, and the subtle licorice-adjacent aroma of fennel seeds for a tender, lightly sweet treat that’s ideal for casual breakfasts, afternoon tea pairings, or a quick homemade snack.
Ingredients
slivered almonds (lightly toasted)
1 cup (about 4 ounces/100 grams)
all-purpose flour (spoon flour into a dry-measure cup and level off)
2 cups
baking powder
2 teaspoons
salt
1/2 teaspoon
fennel seeds (crushed)
2 teaspoons
unsalted butter (softened)
6 tablespoons (3/4 stick)
sugar
3/4 cup
large eggs
2
milk
1/2 cup
stemmed and diced white or black dried figs
1-1/2 cups (8 to 9 ounces/225 to 250 grams)
Instructions
1
Step 1
Set a rack in the middle level of the oven and preheat to 350ºF (180ºC).
2
Step 2
Combine the flour, baking powder, salt, and fennel seeds in a medium bowl and stir well to mix.
3
Step 3
In a large bowl, beat the butter until smooth, then beat in the sugar. Beat in the eggs, one at a time.
4
Step 4
Beat ½ the flour mixture into the butter and egg mixture, then gently beat in the milk, about 1⁄3 at a time. Beat in the remaining flour mixture. Use a large rubber spatula to fold in the figs and almonds.
5
Step 5
Scrape the batter into the prepared pan and smooth the top. Bake the bread until it is well risen and a toothpick or a narrowbladed knife inserted into the center of the bread emerges clean, about 1 hour.
6
Step 6
Cool the bread in the pan on a rack for 5 minutes, then unmold it and cool it completely on a rack. Transfer the bread to a platter or cutting board before serving.
