Vegan Fig and Walnut Loaf Recipe
A moist, rustic loaf studded with sweet dried figs and crunchy walnuts, perfectly balanced with warm spices and a subtle citrus undertone.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">250g plain flour</li><li class="ingredients-single-item">100g light brown sugar</li><li class="ingredients-single-item">1 1/2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">60ml vegetable oil</li><li class="ingredients-single-item">120ml plant-based milk (soy or oat work best)</li><li class="ingredients-single-item">80ml maple syrup</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">Zest of 1 orange</li><li class="ingredients-single-item">175g dried figs, chopped</li><li class="ingredients-single-item">100g walnuts, roughly chopped</li><li class="ingredients-single-item">2 tbsp ground flaxseed mixed with 6 tbsp water (flax egg)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 13cm (9x5 inch) loaf tin</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Mixing bowls</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F) and line your loaf tin with parchment paper, leaving some overhang for easy removal. Make your flax egg by combining the ground flaxseed with water in a small bowl, stirring well, and setting aside for 10 minutes to thicken. This mixture will bind your ingredients together, replacing eggs in traditional baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. This thorough mixing ensures your leavening agents and spices will be evenly distributed throughout the loaf.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate medium bowl, combine the vegetable oil, plant milk, maple syrup, vanilla extract, apple cider vinegar, orange zest, and the thickened flax egg mixture. Whisk until smooth and fully incorporated. The acid in the apple cider vinegar will react with the baking soda, creating bubbles that help your loaf rise beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Be careful not to overmix – a few small lumps are perfectly fine. Overmixing will develop the gluten in the flour and result in a tougher loaf.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Before the batter is completely mixed, add the chopped figs and walnuts, reserving a small handful of each for topping. Fold them in gently until evenly distributed throughout the batter. The dried figs will provide natural sweetness and moisture while the walnuts add wonderful texture and nutty flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the batter into your prepared loaf tin, smoothing the top with a spatula. Sprinkle with the reserved figs and walnuts, gently pressing them into the surface so they don't fall off after baking but remain visible for an attractive presentation.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean with just a few moist crumbs. If the top is browning too quickly, cover loosely with foil after about 30 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the loaf to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. This resting time allows the structure of the loaf to set properly – cutting too soon can cause the loaf to become gummy.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once completely cool, slice with a serrated knife. For the cleanest cuts, wipe your knife between slices. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The loaf also freezes beautifully for up to 3 months – simply slice before freezing for easy single servings.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I substitute different dried fruits in a fig loaf?
Absolutely! While dried figs provide a distinctive honey-like sweetness, you can substitute with dried apricots, dates, prunes, or cranberries. Each will bring a different flavour profile, but maintain similar moisture levels. For best results, chop larger fruits to match the size of fig pieces.
Why is my vegan quick bread dense rather than light and fluffy?
Dense vegan quick bread typically results from overmixing (which develops gluten), insufficient leavening agents, or using cold ingredients. Ensure you fold the batter gently just until combined, measure raising agents accurately, and bring refrigerated ingredients to room temperature before mixing.
How can I tell when my fruit and nut loaf is properly baked?
A properly baked fruit and nut loaf should have a golden-brown crust and spring back when lightly pressed in the centre. Insert a wooden skewer into the middle—it should come out with a few moist crumbs but no wet batter. The internal temperature should reach about 94°C (200°F).
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