More than a collection of recipes, Harvest is a call for sustainability – growing, foraging, hunting, cooking, and preserving your own food.
- 2 cups all purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ cup butter room temperature, plus more for preparing pan
- 1 cup sugar, plus 3 tablespoons for seasoning pan
- 1 cup ripe figs
- ½ cup chopped pecans
Preheat oven to 350 degrees.
Stir the flour, baking soda and salt into a medium bowl and set aside.
In a separate bowl, whisk the eggs and vanilla extract together and set aside.
Butter a 9x5x3inch loaf pan. Sprinkle 3 tablespoons of sugar in the bottom of the pan. Set aside.
In a large bowl use an electric hand mixer to cream the butter and sugar until light and fluffy. Slowly pour the egg mixture into the butter while mixing continuously.
Mix dry ingredients into the batter until just incorporated.
Mash figs with a fork so that they still have texture. Add figs to the mixture. Fold in the nuts. Pour the batter into pan. Bake for 1 hour and 15 minutes or until toothpick comes out clean.
Cool the bread on a wire rack for 10 minutes. Slice and serve.
About this recipe
“This bread is a favorite in my family. My little ones love mashing up the figs and I love having their helping hands in the kitchen. The reward of eating this yummy, sweet bread isn’t that bad either.” -- Stacy Lyn, from Stacy Lyn’s Harvest Cookbook