Everyday Fig Loaf: A Nourishing Seed & Nut Bread You’ll Crave
This dense, sliceable, flavour-packed fig loaf is made entirely from good stuff: dried figs, seeds, nuts, olive oil, and a touch of honey. It’s nourishing—and indulgent too!
This recipe comes from my friend and co-author, Signe Langford. As we test out recipes for our upcoming book about growing and cooking olives, lemons, and figs, we’re sharing little glimpses on Instagram at @oliveslemonsfigs—finished recipes and behind-the-scenes testing as the book takes shape.
Why This Fig Loaf Is So Good
Naturally wholesome ingredients
This isn’t your typical flour-heavy quick bread. Instead, it leans on almond flour, seeds, and psyllium to create structure. This gives it a rich, satisfying texture. It feels substantial without being heavy.
A smart way to use dried figs
Dried figs give sweetness and a deep, caramel-like flavour. They pair beautifully with the nuttiness of sunflower and pumpkin seeds.
Flexible and forgiving
You can easily swap in and out other dried fruit (currants, raisins, cranberries) or the fat (olive oil, butter, ghee, or coconut oil). It’s a forgiving recipe that adapts to what you have on hand.
What Does Fig Loaf Taste Like?
Think of this as somewhere between a bread and an energy bar. But I’d say it’s better than both. Signe served it to me straight out of the toaster, smeared with butter. Delicious! It’s:
Slightly sweet, thanks to figs and honey
Nutty and rich from seeds and almond flour
Moist, dense, and sliceable
Perfect toasted or plain
A slice in the morning with coffee is a great start to the day.
Tips for Success
Let it rest: The 4-hour (or overnight) rest is key. It allows the psyllium and chia to absorb water and bind everything together.
Line your pan generously: The parchment overhang makes removing the loaf much easier.
Cool completely before slicing: This loaf firms up as it cools—cut too early and it may crumble.
Measure oil first: A small trick that makes measuring honey much easier (it won’t stick).
Recipe: Every Day Fig Loaf
Prep time: 10 minutes (+ 4 hours or overnight rest)
Bake time: 50 minutes
Makes: 1 loaf
Ingredients
1 cup coarsely chopped dried figs
1 cup raw sunflower seeds
½ cup ground flax seeds (flaxmeal)
½ cup raw pumpkin seeds
½ cup currants, raisins, or dried cranberries
1 cup almond flour
2 Tbsp. chia seeds
4 Tbsp. psyllium powder
1 tsp fine sea salt
3 Tbsp. olive oil, melted butter or ghee, or melted coconut fat
1 Tbsp. runny honey or maple syrup
1 ½ cups water
Directions for baking fig loaf
Line a loaf pan with parchment, making sure to use more than needed so there is overhang; set aside.
Add all ingredients to the bowl of a stand mixer or large bowl; stir until well combined and a sticky batter has formed.
Transfer batter to prepared loaf pan; spread and press down the mixture. Use the back of a spoon or spatula for this.
Cover with a damp tea towel or cutting board and allow to rest on the counter for at least 4 hours; overnight is better.
When ready to bake, preheat oven to 350F.
Bake for 20 minutes, then retrieve from the oven, remove the loaf from the pan by gripping the parchment paper, then place the parchment-wrapped loaf back into the oven, directly on the oven wrack. Bake for a further 30 minutes.
Allow to cool completely before slicing.
How to Serve Fig Loaf
Every day fig loaf. Photo: Signe Langford.
This fig loaf (of fig bread, if you prefer) is incredibly versatile. Try it:
Toasted with a smear of butter or cream cheese
With a drizzle of honey or extra olive oil
Alongside cheese (especially goat cheese or aged cheddar)
As a satisfying snack on its own
It also travels well, making it perfect for lunches or hikes.
If you’re looking for more fig recipes, visit our library of fig recipes.
A Recipe from Our Cookbook Kitchen
This recipe reflects exactly what we love about cooking with figs: simple ingredients, rich flavour, and recipes that fit into everyday life.
Signe Langford brings the culinary creativity, and I bring the plant perspective—together, we keep coming back to ingredients like figs, olives, and lemons that are both timeless and full of possibility.
If you enjoyed this recipe, you can follow along as we develop the cookbook over at @oliveslemonsfigs on Instagram. We’re sharing recipes, ideas, and inspiration centered around some of our favourite ingredients. We’ve been sharing early recipes and ideas there first…
About
We're Signe Langford and Steven Biggs. Signe is a chef, recipe developer, culinary instructor, and food writer. Steven is a horticulturist and horticulture teacher specializing in edible gardens and food plants. We both love olives, lemons, and figs. We’re sharing recipes and growing tips here as we work on the book. Thanks for joining us on this journey.
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