Bake

Breakfast Bread with Seeds, Almonds, and Figs

December 11, 2015
2 Ratings
Photo by Mark Weinberg
Test Kitchen Notes

This hearty whole wheat breakfast bread is an excellent way to the start the day—it’s packed with oats, nuts, seeds, and fruit, and gets just the right amount of sweetness from honey and ripe bananas. It’s great all on its own or with a swipe of butter, but also welcomes a dollop of cottage cheese and honey drizzles (a sprinkle of sea salt, too). —The Editors

  • Prep time 10 minutes
  • Cook time 40 minutes
  • Makes One 9- x 5-inch loaf
Ingredients
  • 3/4 cup whole wheat flour
  • 1 cup quick oats (rolled oats)
  • 2 teaspoons baking powder
  • 2 tablespoons pumpkin seeds
  • 3 tablespoons ground whole flaxseed meal
  • 1/4 cup almonds, sliced or roughly chopped
  • 8 dried mission figs, roughly chopped
  • 2 ripe bananas
  • 3/4 cup buttermilk
  • 2 eggs
  • 1/3 cup olive oil
  • 2 1/2 tablespoons honey
  • 1 teaspoon cinnamon
In This Recipe
Directions
  1. Preheat your oven in 400°F (200°C).
  2. Begin by mixing the flour, quick oats, baking powder, pumpkin seeds, flaxseed meal, almonds, and figs together in a big bowl until well combined.
  3. In a separate medium-size bowl, mash your bananas with a fork until soft and mushy. Add the buttermilk, eggs, oil, honey, and cinnamon, and mix well to combine (the ingredients should be fully incorporated).
  4. Add the wet mixture to the dry ingredients and stir until homogenous.
  5. Pour into a parchment-lined loaf pan and bake for approximately 35 to 45 minutes. Remove when a tester inserted into the middle comes out clean. Let cool for at least 10 minutes before removing the bread from the pan.

See what other Food52ers are saying.

  • Kat Batt
    Kat Batt
  • FrugalCat
    FrugalCat
  • Anna Simon
    Anna Simon
  • LouLou
    LouLou
  • Vinod
    Vinod

13 Reviews

Mavis September 2, 2020
3/4 what of whole wheat flour? Is that only 3/4 CUP?
 
Kat B. February 4, 2020
I also used walnuts instead of the almonds, I also didn’t end up adding the flax seeds as mine weren’t ground and I had difficulty self grinding them- I just sprinkled them on top. I also used rolled oats which I ground up slightly- turned out really nice. Will perhaps next time use a few more figs but overall a very nice loaf
 
FrugalCat March 30, 2018
I used walnuts and coconut oil and it came out great. I made them in muffin size and called them Fig Mc Muffins. Next time, dates in place of figs.
 
Vinod April 22, 2020
I used dates since I had those on hands and they were fantastic. Next time, I would probably cut down on the honey since dates are sweeter than figs.
 
Anna S. January 7, 2017
Decided to make muffins instead of a loaf -- came out great! Dominant taste is definitely the figs. I used the same amount of flour (but used a mixture of white and whole wheat). Baked for 20mins. These muffins are great served warm with cream cheese! Would also work with apple chunks instead of figs, I think.
 
molly.b.good September 15, 2016
What if I used butter instead of olive oil? maybe better?
 
Erin June 10, 2016
I have made this recipe three times and it has failed all three times. 35 mins? I let it bake for double that and it was burned on the outside and completely raw inside. Really wanted the recipe to work but won't be trying is one again
 
LouLou May 31, 2016
Good....not great. I think I wanted this to be moister. Loved the idea of the dried figs in there.
 
Beverly C. May 26, 2016
I thought whole flaxseed contributed nothing unless it is ground? Otherwise it just passes through the digestive system.How could this recipe be adapted to get the most benefit from the flaxseeds?
 
B May 26, 2016
Grind them.
 
liz K. April 2, 2016
I am going to make this bread but I'm not sure what your intention is regarding the oatmeal. Should I use cooked oatmeal, rolled oats or quick oars?
 
melissa May 26, 2016
same question!
 
Vinod April 22, 2020
Quick oats.