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Brandied Fig And Walnut Loaf

Brandied Fig And Walnut Loaf

During fig season I always buy a lot of them, not just because I love them and eat them fresh, but I have to make a batch of brandied figs also. As I have said before, I don’t can or preserve so I make a few batches of brandied figs and store them in the refrigerator until I am ready to make the loaf. I like to let them sit in the jar for at least 2 weeks so they become soft and take on the flavor of the brandy or cognac. I use Martha Stewarts easy banana bread recipe as a base for just about every loaf I make, I simply sub different types of fruit, I altered the recipe for the banana bread a bit adding spices. It’s moist, gently spiced and really delicious and the perfect accompaniment to a cup of tea.

This recipe makes 1 loaf

  • 1/2 cup 1 stick unsalted butter at room temperature
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 1/2 cup all purpose flour
  • 1 teaspoon  salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon  ground ginger
  • 1/4 teaspoon cardamom
  • 1 cup brandied figs chopped and slightly mashed, I added a tbs of the brandy syrup to the figs.
  • 1 teaspoon vanilla extract
  • 1/2 cup full fat sour cream
  • 1/2 cup toasted walnuts rough chop
  1. Pre-heat oven to 350 degrees. Butter the bottom and sides of a 9x5x3 loaf pan. Chop your figs and set aside. Toast your walnuts and give a rough chop.
  2. In large mixing bowl cream butter and sugar until fluffy with mixer either hand held or standing using a paddle attachment. Add eggs one at a time beating with each addition. In small mixing bowl add the flour, baking soda, salt and spices whisk to combine.
  3. Add the dry ingredients to the butter and egg and stir to combine. Add the figs, sour cream,vanilla and walnuts stir to combine and put in your loaf pan. Bake for 60-70 minutes. Tester or toothpick should come out clean. Let cool in the pan for 10 minutes turn out onto cooling rack, brush the top of the loaf with some of the fig syrup and cool completely before slicing. Enjoy!

Brandied Spiced Figs

1/2 cup brandy or cognac
1 1/2 cups water or apple cider
2 cups sugar (If you use cider reduce sugar to 1 1/3 cup)
1 cinnamon stick
2 slices orange peel
4 whole allspice
24 oz fresh figs (1 1/2 lbs)
Bring everything except the figs to a boil, reduce heat to medium and let simmer for 30 minutes or until reduces by a third. Wash figs and cut in half and place in reduced syrup, let steep in the hot syrup for 30 minutes covered.  Spoon the figs into sterilized jars packing tightly pour enough of the syrup to cover the figs completely, put lids on and refrigerate.
20 Comments Post a comment
  1. I love figs and this loaf is especially loaf scrumptious looking!

    October 8, 2012
    • Thank you so much, me too! I look forward to fresh figs every year. They are really wonderful, the loaf is really moist and the figs are a great addition.

      October 8, 2012
  2. NerdyBaker #

    I am NOT a fig person but my dad is. I could see him eating this whole loaf! I guess I will make it for him soon. The things we do for our parents…

    October 8, 2012
    • I really dislike dried figs but fresh I love and steeping in the brandy spiced syrup is really good. Thank you so much, the loaf is really good!

      October 8, 2012
  3. That looks gorgeous!! Looks so moist too. I whipped out my loaf pan today too and made a chocolate cake….I love fall!! Yours looks amazing.

    October 8, 2012
    • Oh me too!! It was nice and cool today I spent the day baking. I missed doing that, in summer I can barely stand to fire up the oven. Thank yu very much.

      October 8, 2012
  4. petit4chocolatier #

    The loaf looks so delicious. I wish I could have a slice. I absolutely love the ingredients for the recipe. Your house must have smelled so good while you were preparing and baking the loaf!

    October 8, 2012
  5. It really did smell terrific in here, the essence of fall, with the warm spice fragrance. I just love this time of year! Thank you so much.

    October 8, 2012
  6. I love figs too and nuts – perfect sounding combination!

    October 8, 2012
    • Thanks so much Jenny, me too, especially the drunken figs. They are really good!

      October 8, 2012
  7. Bevi #

    I am tempted to water bath process these in 8 oz. jars for gifts. They sound so lovely. I bet they would be great in a clafouti too.

    October 8, 2012
    • Thanks Bevi, I hope to one day try to can and preserve. Let me know if you try it!

      October 8, 2012
  8. Your loaf looks simply stunning I love figs 😀

    Choc Chip Uru

    October 9, 2012
  9. Oh I love the idea of having brandied figs in this bread! What a terrific idea. In fact, how long do you think brandied figs would keep? That could make a great little foodie xmas gift.

    October 10, 2012
    • Thanks so much, I made them a month ago and refrigerated them and they were fine when I made the bread the other day. I don’t know how long they would last past that. I put them in the back of the refrigerator and left them undisturbed for the entire time. The brandy or cognac will keep them safe for a while I think. I am going to try canning them next time so they will last indefinitely. They would make a great gift. I sterilize the jars and pour it in while it’s hot and put the caps on immediately and it seals them so I think they are safe for a while.

      October 10, 2012
  10. now, that’s what i call a glorious loaf! brandied figs was a great addition 🙂

    October 11, 2012
    • Thanks so much, I really love the brandied figs and they give a wonderful flavor to the loaf.

      October 12, 2012
  11. Oh that looks so good! I can imagine how your house smells after baking that. I made plain bread the other day and love the smell…yum!

    October 15, 2012
    • apuginthekitchen #

      Oh yes, the smell of freshly baked bread no matter what kind it is makes the house smell so good. Intoxicating!! Thank you so much.

      October 15, 2012

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