Fennel, Fig, and Olive Oil Quick Breakfast Bread Recipe
A no-fuss loaf with anise-tinged fennel and chewy figs to brighten your morning.
Fennel, Fig, and Olive Oil Quick Breakfast Bread
Bake a loaf that is fragrant, moist, and full of unique flavors by combining sweet dried figs, aromatic fennel seeds, and rich olive oil. This easy quick bread brings a twist to the classic breakfast loaf, lending a Mediterranean-inspired profile that’s both savory and sweet. No yeast, kneading, or resting required—just a simple, straightforward process that delivers complex taste and tender texture in about an hour.
Why This Recipe Works
- Olive oil adds richness and moisture, resulting in a tender crumb without the heaviness of butter.
- Fennel seeds introduce a sweet, almost anise-like note that pairs beautifully with figs, enhancing both fragrance and flavor.
- Dried figs contribute chewy bursts of natural sweetness and visual appeal.
- No yeast is required, thanks to chemical leaveners for an easy, quick preparation.
- The bread boasts excellent shelf life and works for breakfast, brunch, or snacking.
Ingredients You’ll Need
| Ingredient | Purpose |
|---|---|
| All-purpose flour | Structure and balance |
| Baking powder & baking soda | Chemical leavening; ensures rise |
| Salt | Enhances flavor, tempers sweetness |
| Whole fennel seeds | Offers aromatic, sweet-savory notes |
| Dried figs (preferably Black Mission) | Chewy sweetness and texture |
| Sugar | Mild sweetness; balance and color |
| Milk or buttermilk | Acidity and tenderness |
| Extra-virgin olive oil | Moisture, tender crumb, and flavor depth |
| Egg | Binds and enriches |
Step-by-Step Preparation
1. Prepare Figs and Dry Ingredients
Begin by chopping dried figs into small pieces (about the size of a raisin) and, if they seem tough or dry, soak them in warm water for 10–15 minutes to plump them up. Drain and set aside.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar. Stir in the fennel seeds (toast lightly for extra fragrance, if desired).
2. Mix Wet Ingredients
In a separate bowl or large measuring jug, combine milk (or buttermilk), egg, and olive oil. Beat lightly to mix until homogeneous.
3. Combine and Add Figs
Make a well in the center of the dry ingredients and pour in the liquid mixture. Stir gently with a spatula or wooden spoon until mostly incorporated; do not over-mix. Fold in the chopped figs just until evenly distributed.
4. Bake
- Prepare the pan: Line a standard loaf pan (8 1/2 x 4 1/2-inch preferred) with parchment or grease thoroughly with baking spray or oil.
- Pour and level the batter: Scrape batter into the prepared pan, smoothing the top.
- Top (optional): Sprinkle a few extra fennel seeds or a pinch of coarse sugar on top for a nice finish.
- Bake: Place on the middle rack of a preheated oven at 350°F (175°C). Bake for 40–50 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
- Cool: Remove bread from the oven and let rest in the pan for 10 minutes. Then turn out onto a wire rack to cool at least 30 minutes before slicing.
Tips for Best Results
- Use fresh fennel seeds: For strong flavor and aroma, make sure your fennel seeds are vibrant green and aromatic, not faded or stale.
- Don’t over-mix: Stir until the ingredients are just combined to keep the crumb tender and light.
- For extra flavor: Toast fennel seeds briefly in a dry skillet before adding to the batter.
- Fig substitutes: Dried cherries, apricots, or dates may be swapped in for figs.
- Check doneness: The bread is done when the top is golden, edges pull slightly from the pan, and a toothpick comes out mostly clean.
Serving Suggestions
- Freshly sliced with a generous smear of soft butter and a sprinkle of sea salt.
- Toasted for a crisp texture and intensified flavor.
- Served warm as part of a brunch spread with eggs, cheese, and fresh fruit.
- Pair with honey or marmalade for extra sweetness.
- Pack slices for snack boxes or travel; this bread keeps well for several days.
Recipe Variations
- Citrus Zest: Add a teaspoon of grated orange or lemon zest to the batter to brighten flavor.
- Nutty twist: Fold in a handful of chopped toasted walnuts, pistachios, or hazelnuts with the figs.
- Other dried fruits: Try a combination of figs and dried cherries, cranberries, or currants.
- Vegan option: Replace the egg with a flaxseed ‘egg’ (1 tbsp ground flaxseed mixed with 3 tbsp water, left to gel 5 minutes), and use a non-dairy milk.
- Gluten-free version: Use a 1:1 gluten-free baking flour blend.
- Savory loaf: Reduce sugar and add 1/2 teaspoon ground pepper for a less sweet, more herbal bread fit for cheeses and cured meats.
Storing and Freezing
- Room temperature: Keep sliced bread in an airtight container for 3–4 days.
- Freezing: Wrap individual slices or the whole loaf in plastic wrap and foil, freeze up to 2 months. Thaw at room temperature or toast from frozen.
- Refresh slices: Toast or warm in a low oven to revive texture.
Troubleshooting & FAQs
Why is my bread dense or gummy?
Over-mixing is a common culprit. Quick breads require minimal mixing—just until the dry and wet ingredients are incorporated. Also, check freshness of your leaveners (baking soda and baking powder).
Can I use fresh figs?
This recipe is best with dried figs as they do not release excess moisture. If using fresh, reduce any added liquid by a few tablespoons and consider roasting or caramelizing them before folding in.
What kind of olive oil should I use?
Use a fruity, extra-virgin olive oil for the best flavor. Light olive oil works, but will be less aromatic.
Is this bread sweet?
It is gently sweet, similar to a mild tea cake or scone. If you prefer closer to cake, increase sugar by 2–3 tablespoons. For less sweetness, reduce by half or omit the figs for a more savory result.
Can I make this bread ahead of time?
Absolutely. The flavors even deepen after a day wrapped at room temperature. This is a perfect candidate for meal prep or entertaining.
Should I toast the fennel seeds?
Toasting is optional but recommended for enhanced flavor. Place seeds in a dry skillet over medium heat until just fragrant, then cool before using.
Can I add spices?
Yes. Warm spices like cinnamon, cardamom, or nutmeg blend nicely with figs and fennel. Start with 1/4 teaspoon of any single spice.
Nutritional Information (Per Slice, Approximate)
| Calories | Fat (g) | Carbs (g) | Fiber (g) | Sugar (g) | Protein (g) |
|---|---|---|---|---|---|
| 180 | 6 | 29 | 2 | 9 | 3 |
Related Recipes
- Rye Fennel and Fig Soda Bread: A hearty Irish soda bread featuring rye flour for a nutty, rustic flavor profile.
- Easy Homemade Fig and Fennel Soda Bread: Combines figs, fennel, and walnuts for a wholesome no-yeast loaf.
- Fig, Rosemary, and Fennel Soda Bread: Adds the herbal twist of rosemary to the sweet-savory bread.
- Fig Olive Oil and Sea Salt Challah: Soft yeast bread with figs and olive oil for a slightly richer, enriched option.
Frequently Asked Questions (FAQ)
Q: Can I make this bread gluten-free?
A: Yes, substitute an all-purpose gluten-free flour blend in place of the all-purpose flour. Adjust hydration if the dough seems too thick or dry.
Q: How should I store leftovers?
A: Keep bread tightly wrapped at room temperature up to 3–4 days, or freeze slices for up to 2 months.
Q: What other dried fruits can I use instead of figs?
A: Try chopped dates, cranberries, apricots, or golden raisins—just keep total quantity the same.
Q: Is this recipe dairy-free?
A: Substitute plant-based milk (such as almond or soy) and a vegan yogurt for a dairy-free version. Omit egg or use a flax egg for a vegan loaf.
Pro Tips for Quick Breads
- Measure flour by spooning lightly into the cup and leveling off for accuracy.
- Avoid over-mixing—the batter should look a bit lumpy, not perfectly smooth.
- Let the bread cool before slicing for tidy, even pieces.
Ready to Bake?
This fennel, fig, and olive oil quick breakfast bread offers a vibrant, creative take on morning baking. With minimal fuss and maximum flavor, it’s an ideal project for bakers of any skill level—bringing warmth, depth, and a touch of elegance to the everyday breakfast table. Whether enjoyed fresh, toasted, or packed for an on-the-go treat, it’s sure to become a favorite in your rotation.
References
- https://beyondsweetandsavory.com/rye-fennel-and-fig-soda-bread/
- https://www.learningherbs.com/blog/soda-bread-recipe
- https://nigellaeatseverything.com/2021/05/28/fig-rosemary-and-fennel-soda-bread/
- https://thehappyfoodie.co.uk/recipes/fig-olive-oil-and-sea-salt-challah-bread/
- https://smittenkitchen.com/2012/09/fig-olive-oil-and-sea-salt-challah/
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