Fig and Walnut Cake Loaf

This quick Fig and Walnut Cake Loaf recipe is as easy as mix and bake! The cake is moist and tender and brimming with California figs and walnuts.

Fall is finally upon us and the baking season is about to start. This is my favorite time of the year. In fact, I usually take time off work and spend hours every day in my kitchen trying new recipes, cooking, baking and enjoying time with my family.

There is something warm and beautiful about fall in California! Everyone seems to be cheered up and getting ready for the festive season. This is also the time when I consume more sugar than any other time of the year and gain a few extra pounds along the way!

Which brings me to talk about this delicious, sweet and tender fig and walnut loaf cake.

Figs are a favorite fruit in my household, and we have been blessed with a fig tree, in our own backyard, that we have harvested twice this year and enjoyed every bit of fruit it has provided. Also, I made a few mouthwatering and healthy recipes, such as Fig Salad, Fig Pistachio Honey Cake and Fig and Cheese Crostini.

Ingredients needed

You will need few ingredients to make this luscious treat;
For the dry ingredients, I use all-purpose flour, sugar, baking powder and baking salt and a pinch of salt.
For the wet ingredients, I use milk, melted butter, one egg and vanilla extract.

I also use good quality dried figs and walnuts.

how to make fig and walnut cake loaf

In five minutes and 3 simple steps you can prepare the batter. Then, you let the oven do the rest of the work for a delicious loaf.

Step 1:

Preheat oven to 350F (180C) and spray a 9 X 5–inch loaf pan with cooking oil.
In a mixing bowl stir the milk and sugar until dissolved. Add melted butter and egg and mix until combined. Next, add the vanilla.

Step 2:

In a separate bowl sift together the flour, baking powder, baking soda and salt. After that, add them gradually to the egg mixture until well combined. At the end fold in the figs and walnuts.

Step 3:

Pour in prepared pan and bake for 50–55 minutes until a toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes, then turn over on cooling rack and let cool completely.

This loaf cake is also great to have warm with some butter and fig jam.

You may also like these cake loafs:

Date and Pecan Cake
Banana Chocolate Bread
Pumpkin Coconut Bread
Lemon Blueberry Cake