Caramel Fig Bread is a unique quick bread recipe with hint of caramel among chunks of sweet dried figs.
This caramel fig bread takes on a caramel flavor when baked. It’s the sort of bread that is wonderful to slice up and serve on a holiday morning.
🛒 Ingredients Needed:
- salted butter
- demerara or turbinado sugar
- eggs
- all purpose flour
- baking powder
- ground cinnamon
- Lyle’s Golden Syrup (see notes in the recipe card below)
- soft, dried figs
✏️ How to Make Caramel Fig Bread:
*The complete, printable recipe is in the recipe card at the end of this post.
- Preheat the oven to 325℉. Spray a 8×4-inch pyrex loaf pan with nonstick spray.
- Beat the butter and sugar in a large bowl with an electric mixer until light and creamy. Add the eggs and beat well.
- In a medium bowl, combine the sifted flour, baking powder and cinnamon. Add the dry ingredients and golden syrup to the butter mixture. Stir with a wooden spoon just until the flour is moistened, then stir in the chopped figs. Spoon the batter into the prepared pan. It’s a thick batter, so spread it out as even as you can.
- Bake 50 to 60 minutes, or until a toothpick inserted into center comes out clean. Cool on a wire rack before turning loaf out of the pan. Slice to serve.
➡️ Tips and Substitutions:
- I don’t recommend you use anything but Lyle’s Golden Syrup. You can find it at World Market or another international market, or you can buy it online.
- Substitute chopped dried dates, cranberries or apricots for the figs, if you’d like.
- Demerara/turbinado sugars are thick sugar crystals. It’s important to locate this type of sugar for this recipe. Brown sugar won’t do. They should have at least one of them near the regular sugar in your market, or you can certainly buy it online.
✔️ How to Store:
Caramel fig bread can be stored in a covered container or large zip baggie at room temperature for 4 to 5 days. If refrigerated, it will keep fresh for more than a week. And if well-wrapped, it can be frozen for up to 3 months.
❤️ What I Love About Caramel Fig Bread:
- Caramel is my favorite, so the flavor of this bread appeals to me!
- I never thought I liked figs, but this caramel fig bread made me change my mind.
- It’s a great gifting bread!
Favorite Recipes Made with Figs:
Caramel Fig Bread
Lyle's Golden Syrup and sweet figs combine to give this loaf its caramel flavor.
Ingredients
- ½ cup salted butter, at room temperature
- ½ cup demerara or turbinado sugar (do not sub brown sugar)
- 2 large eggs, at room temperature
- 1½ cups all purpose flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ cup Lyle's Golden Syrup (see notes below)
- 4 to 5 ounces soft dried figs, chopped
Instructions
- Preheat the oven to 325℉. Spray a 8×4-inch pyrex loaf pan with nonstick spray.
- Beat the butter and sugar in a large bowl with an electric mixer until light and creamy. Add the eggs and beat well.
- In a medium bowl, combine the sifted flour, baking powder and cinnamon. Add the dry ingredients and golden syrup to the butter mixture. Stir with a wooden spoon just until the flour is moistened, then stir in the chopped figs. Spoon the batter into the prepared pan. It's a thick batter, so spread it out as even as you can.
- Bake 50 to 60 minutes, or until a toothpick inserted into center comes out clean. Cool on a wire rack before turning loaf out of the pan. Slice to serve.
Notes
- Demerara/turbinado sugars are thick sugar crystals. It’s important to locate this type of sugar for this recipe. Brown sugar won’t do.
- Lyle’s Golden Syrup can be found in gourmet or specialty markets, online, or in places that carry British products, such as World Market. I really recommend that you use the Lyle’s Golden Syrup as it brings forth the wonderful flavor that this loaf of bread has!
Nutrition
Serving: 1serving, Calories: 259kcal, Carbohydrates: 39g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 62mg, Sodium: 131mg, Potassium: 115mg, Fiber: 2g, Sugar: 22g, Vitamin A: 339IU, Vitamin C: 1mg, Calcium: 55mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Could you please tell me what a cup equals in UK or metric measurements?
This should help: http://www.jsward.com/cooking/conversion.shtml
YUM!
I tried the ” Caramel-Fig Loaf ” OMG by gosh. This cake is moist, sweet ( I love figs & caramel ) this is really a fantastic cake so thank Lyle for submitting this Donna Hay recipe, it is to die for!!!!