Delicious fresh fig bread that is perfect for breakfast or dessert, and it’s vegan!
Key Ingredients
Fresh figs – very rich and have a honey-berry flavor.
Rum – adds flavor and the alcohol in the rum makes the bread moist.
Whole wheat pastry flour – a healthier alternative to all-purpose flour.
Ground cinnamon – adds warmth and flavor that compliments the rest of the ingredients.
Vegan buttermilk – acts as a leavening agent and gives a softer texture to the bread.
This bread is best served warm and is extra tasty drizzled with maple syrup and a pat of butter for breakfast or with a scoop of ice cream for dessert.
Vegan Fresh Fig Bread
Servings: 1 loaf
Ingredients
- ½ cup non-dairy milk
- ½ tsp apple cider vinegar
- 3 cups whole wheat pastry flour (or all-purpose)
- 2 tsp baking soda
- ½ tsp ground cinnamon
- 2 flax eggs (2 tbsp ground flax seed + 6 tbsp water, let sit for 5 minutes)
- 2 cups fresh figs mashed
- ¼ cup rum
- ⅓ cup sugar
- ¼ cup vegetable oil
Instructions
- Preheat oven to 350°F. Grease or line a 9"x5" loaf pan with parchment paper.
- First, make the vegan buttermilk by adding the apple cider vinegar to the non-dairy milk and letting it sit for 5 minutes.
- In a small bowl, whisk together the flour, baking soda, and cinnamon. Set aside.
- In a large bowl, whisk together the flax eggs, mashed figs, rum, sugar, and vegetable oil. With a spatula or wooden spoon, mix in the dry ingredients and vegan buttermilk until combined.
- Transfer the batter into the prepared loaf pan. Bake for 45-50 minutes, until toothpick inserted into center of the loaf comes out clean. Let it cool completely before slicing and serving.