Fennel Fig Quick Bread Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated May 07, 2020
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This quick bread gets Mediterranean flavors from olive oil, fennel, and fig.

Recipe Details

Fennel Fig Quick Bread Recipe

Active15 mins
Total60 mins
Serves8 servings

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  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 cup sugar
  • 4 large eggs
  • 2/3 cup olive oil
  • 1 tablespoon fennel seeds
  • 2 cup chopped Calmyrna figs

Directions

  1. Preheat oven to 325°F. Butter and flour a 10-inch loaf pan.

  2. In a medium bowl, whisk together flour, baking powder, and salt.

  3. In a large bowl, beat eggs until loosened. Add sugar and beat (with an electric mixer if desired) until pale and foamy, about 2 minutes.

  4. With beaters running, add olive oil and beat until combined. Stir in fennel seeds. Beat in flour mixture until just combined. Fold in figs.

  5. Pour batter into prepared loaf pan and bake until golden and a cake tester comes out clean, about 45 minutes.

Special equipment

Electic mixer (optional)

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