53 minutes
A delightful quick bread that marries the tanginess of goat cheese with the sweetness of figs, accented with fresh herbs and a hint of citrus.
Goat Cheese, cold, chopped
0 oz
Dried Figs, chopped
0 oz
Flat Leaf Parsley, chopped
tablespoons
Fresh Rosemary, chopped
teaspoons
Fresh Thyme, chopped
teaspoons
All Purpose Flour, sifted
cups
teaspoons
teaspoons
to taste
Eggs, room temperature
each
Whole Milk, lukewarm
cups
tablespoons
tablespoons
Clementine Zest
teaspoons
1. Prepare the Oven and Pan
Heat your oven to 350 degrees and grease your loaf pan with nonstick cooking spray or butter.
2. Chill the Goat Cheese
Chop the cold goat cheese into fine pieces and keep it chilled until ready to use.
3. Prepare Fig and Herb Mixture
Toss together the chopped dried figs with the fresh parsley, rosemary, and thyme.
4. Mix Dry Ingredients
Whisk together the all-purpose flour, baking powder, fine sea salt, and freshly ground black pepper.
5. Combine Wet Ingredients
In a separate bowl, whisk the eggs, whole milk, olive oil, and honey until well blended.
6. Fold in Ingredients
Pour the wet ingredients into the dry, gently fold them together, and then add in the fig and herb mixture, chilled goat cheese, and zest.
7. Bake the Bread
Bake in the preheated oven for 34 to 38 minutes until golden brown and a toothpick comes out clean.
8. Cool and Serve
Let the bread cool down before slicing and serving.
Opt for a high-quality, creamy goat cheese. Fresh chèvre will offer a tangy creaminess that beautifully complements the sweetness of figs. Allow the goat cheese to come to room temperature before using it, which will make it easier to blend smoothly into your batter or create delightful pockets of cheese throughout the bread.
Mix wet and dry ingredients just until they are incorporated. Over-mixing can lead to a tougher texture in quick breads.
Allow the bread to cool completely on a wire rack before slicing. This ensures the bread finishes setting and maintains its moist and tender crumb.
When using fresh figs, select ones that are ripe but still firm for the best flavor and texture. If you're substituting with dried figs, soak them in warm water, or in orange juice or brandy for added complexity, about 15 minutes before using them in the batter. Dice them into small, consistent pieces to ensure even distribution throughout the bread.
Test for doneness by inserting a skewer into the center of the loaf. It should come out clean or with just a few crumbs.
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