This fig loaf is a clone recipe of one of my most popular loafs – my Brown Butter Banana Bread. This time though, we’re using figs! It gives the loaf a light and sweet taste, while still keeping all that toasty, nutty, brown-buttery goodness. I’m in my fig era, and this loaf feels like the perfect addition to my collection of fig recipes.
Table of contents
Ingredients you’ll need for this fig loaf
This fig loaf is so delicious, but so simple. Just like my Brown Butter Banana Bread recipe, it’s straightforward and easy to make, but still complex and rich in flavor. And the figs in this version make it even better! Here’s what you’ll need:
- 113 grams unsalted butter (1/2 cup)
- 165 grams granulated sugar (3/4 cup)
- 2 large eggs
- 1 teaspoon vanilla
- 400 grams medium figs, any color (3 cups)
- 210 grams all-purpose flour (1 1/2 cups)
- 2 1/2 teaspoons baking powder
- 1 teaspoon Diamond Crystal kosher salt (use half if using Morton’s)
Why does this recipe use figs?
The figs in this brown butter loaf bring a different kind of sweetness than the usual bananas. They’re slightly tart, akin to cherries or strawberries, but are also rich and dark in flavor, like raisins or dates. That’s what makes this loaf so unique and addicting – it’s sweet and rich at the same time!
I’m a big fan of figs (as we all know by now!) and absolutely love when they’re cooked down into a sugary yet decadent dessert. It really is a flavor that you just have to try for yourself, and I promise you’ll be hooked.
How to make brown butter
Once you know how to make brown butter, you’ll want to use it in every baking recipe. It’s the easiest way to take baking to the next level.
Brown butter is essentially the result of when the milk solids in butter are toasted, producing that warm and rich scent that is so addicting. Making brown butter is quite simple, but does require a close eye! If you keep it on the stove for too long, you could scortch the butter. But never fear, here is the step-by-step process to make brown butter:
Add the butter to a saucepan and stir it until it melts. Let it sit on the heat for a bit until it starts to foam on the surface and begin to gently stir.
Continue occasionally stirring as the foam starts to settle. Keeping the butter moving will prevent the milk solids from burning.
When you start to see brown flecks forming, stir constantly. When the flecks turn to a deep golden brown color, take the saucepan off the heat. Stir a bit more, then pour the brown butter in a separate bowl.
Take a good whiff of the butter and enjoy the auroma! Brown butter is one of the best smells on earth.
Why is this recipe in grams?
Baking, at its core, is always a bit of a science. The only way to ensure complete accuracy is through measuring by weight, and not volume. As much as I wish I could give you multiple ways to measure ingredients, in this recipe measuring by cups might cause some volatility and miss-matched results. I want to ensure you get the best results with this recipe (and I want to keep this recipe fool-proof!) so I highly recommend getting a small affordable kitchen scale if you want to move forward with this loaf recipe!
Looking for more baking ideas?
It’s that time of year! Here are some of my favorite baking recipes on the blog.
And that’s everything for this Brown Butter Fig Loaf!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Brown Butter Fig Loaf
Equipment
- 1 large whisk
- 1 large bowl
- 1 9"x5" loaf tin
Ingredients
- 113 grams unsalted butter 1/2 cup
- 165 grams granulated sugar 3/4 cup
- 2 large eggs
- 1 teaspoon vanilla
- 400 grams medium figs, any color 3 cups
- 210 grams all-purpose flour 1 1/2 cups
- 2 1/2 teaspoons baking powder
- 1 teaspoon Diamond Crystal kosher salt use half if using Morton’s
Instructions
- Preheat the oven to 375°F.
- In a small saucepan, brown the butter. Do this by melting the butter, then letting it foam and cook for 3-5 minutes, stirring occasionally until flecks of brown form at the bottom of the pan. Transfer it to a bowl and whisk to let it cool slightly.
- Whisk the sugar and butter together for a minute or so. Crack in the eggs and add the vanilla. Whisk vigorously into a smooth mixture.
- Slice the tops off of the figs and roughly chop them. Then use a fork to mash them into as much of a paste as possible, but you don't need to get them completely smooth. Add this to the bowl with the eggs and butter and mix together.
- Add in the flour, baking powder and salt and stir to combine into a nice, thick batter.
- Transfer the batter to a parchment-lined loaf tin and bake at 375°F for 50-55 minutes.
- Remove from the oven when you can insert a toothpick and it comes out clean.
