Fig and Walnut Bread

September 15, 2020Janine
Fig and walnut bread recipe

Prep time: 20 minutes

Cook time: 40 minutes

Serves: 6

Fig and walnut bread recipe

Do you love fruit loaf? Well, here’s a variation that is so much better… Fig and walnut bread!

I love fruit loaf but often feel really disappointed when I eat it. I think it’s because it’s always so unsatisfying; the bread usually has no substance, there’s never enough ‘fruit’ (which is usually just sultanas) and certainly not enough flavour.

So I decided to create my own fruit loaf, using dried figs and fresh walnuts, and with just enough spices to make it sing, (and the song was “Oh wow, this bread rocks!”)

Try this delicious fig and walnut bread with dairy-free butter for a tasty breakfast, morning or afternoon tea. Packed with dried figs, fresh walnuts and spices, there’s no need for loads of sugar. Yes, it has maple syrup, but you can omit it. It’s equally amazing either way.

Fig and walnut Bread

The Walnuts

It’s super important to have fresh walnuts for this. Stale walnuts can be dark and very bitter to the taste. I recommend finding California Walnuts. When they’re fresh they’re very pale in colour, have a lovely crunch and taste quite sweet. Find a store that sells lots of nuts to get some fresh ones. That usually means avoid the supermarket variety. If you can get organic ones, then even better. Your final bread and your taste buds will thank you for it.

The Figs

There are only two things to note for the figs; 1/ they need to be dried figs, and 2/ they must be sugar-free. Figs are already very sweet. When they’re dried the sugar can crystalise and the figs are chewy. If you buy sweetened figs you’ll find that they are moist and syrupy. This will add too much sugar to your bread, and also make the bread not sugar-free. Stick the all-natural variety for the best result.

And finally

If you undercook this bread, the centre will be quite doughy. Make sure you take the time to bake it well and a skewer comes out clean from the inside of the bread when tested. If you slice it open to discover it’s not quite done, quickly reassemble it, cover it with foil (so it doesn’t dry out) and pop it back in the hot oven for another 10-15 minutes.

Want some more bread recipes? Here is the recipe for our PALEO BREAD or our quick and easy KETO BREAD ROLLS.

Print Recipe

Fig and Walnut Bread

  • Prep time: 20 minutes
  • Cook time: 40 minutes
  • Total time: 1 hour
  • Serves: 6

A perfect breakfast to start the day, warm cinnamon flavoured fig and walnut bread that's yeast-free, gluten-free, dairy-free and paleo to boot. Delightful spread with dairy-free butter and chia jam.


  • 1 cup Golden Flax Meal (Linseed meal)
  • 1 cup Arrowroot Flour (use Tapioca if you can't find arrowroot)
  • 4 Free Range or Organic Eggs - large
  • 4 Free Range or Organic Egg Whites
  • 2 Tbs Avocado Oil (or light vegetable oil)
  • 1 cup Fresh Raw Walnuts - chopped
  • 1/2 cup Dried Figs - chopped
  • 1 Tbs Cinnamon Powder
  • 1 tsp Vanilla Powder
  • 4 tsp GF Baking Powder
  • 1 Tbs Lemon Juice - fresh
  • 1/4 cup Filtered Water
  • 1/4 cup Maple Syrup (optional)


  • 1)

    Heat your oven to 180 degrees celsius.

  • 2)

    Grease a standard 9″ loaf pan with oil ensuring it is well coated.

  • 3)

    Whisk eggs and egg whites in a large bowl until broken down and lightly frothy. Add all wet ingredient: oil, juice, maple syrup and water, and mix well.

  • 4)

    In another clean dry bowl, add all your dry ingredients and stir well.

  • 5)

    Add the wet mix into the dry ingredient and mix with a wooden spoon until everything is well combined. Do not overtax, you want the batter to just be well incorporated.
    IMPORTANT! do not walk away at this step. The mixture thickens very quickly and will be impossible to pour into the baking tray if you leave it. You must mix and pour immediately.

  • 6)

    Spread batter into the loaf pan, and smooth out the top nice and flat.

  • 7)

    Bake for 40 minutes or until a skewer comes out clean from the centre of the bread. If you take it out too early it will cave in and be a bit ‘gluey’ inside.

  • 8)

    Allow to cool for a few minutes, but served warm it is really delicious! Once cooled you can store in an airtight container in the fridge.

  • 9)

    Serve with Nuttelex or dairy-free margarine, honey or Chia Jam.


  • Barbara

    July 11, 2023 at 11:12 am

    Love the recipe and would like to try it out but confused as to the measures. When you mention a cup of flour etc what weight/size are you referring to?
    Hope to hear back from you.

    1. Janine

      November 30, 2023 at 7:37 pm

      A metric cup 🙂

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