Fennel Fig Quick Bread

This quick bread gets Mediterranean flavors from olive oil, fennel, and fig.

Fennel Fig Quick Bread

About This Recipe

Yield:serves 8
Active time:15 minutes
Total time:1 hour
Special equipment:Electic mixer (optional)
This recipe appears in: Wake and Bake: Fennel Fig Quick Bread


  • 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


  1. 1

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

  2. 2

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

  3. 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. 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. 5

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


Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: