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Spiced Orange and Fig Quick Bread

As we slowly start to shift into fall, it's time to welcome cozy spices blended with summer citrus in this quick bread! This bread is perfect on a rainy morning, the warm cinnamon mixing with the deep brown sugar, with a contrast from the pop of orange flavor. And you've got those sweet and chewy figs in every bite. And like any good quick bread, this one has a brown sugar oat crumble, with walnuts for added crunch. This bread is delicious with a warm cup of coffee or tea!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Ingredients Method

Ingredients
  

Quick Bread
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • zest of one orange about a Tablespoon
  • 1 large egg at room temperature
  • 5 Tablespoons salted butter melted and slightly cooled
  • ⅓ cup sour cream
  • ¼ cup fresh orange juice
  • ⅔ cup whole milk at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup chopped dried figs I cut mine roughly into eighths
Walnut Crumble
  • ¼ cup salted butter softened
  • ¼ cup brown sugar
  • ¼ cup old fashioned oats
  • ¼ cup all purpose flour
  • ¼ cup chopped walnuts
  • 1 teaspoon cinnamon

Method
 

Make the batter
  1. Preheat the oven to 350℉. Grease a 9x5 inch loaf pan with butter.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
  3. In a medium sized bowl, rub the orange zest into the granulated sugar. Add the egg, melted butter, sour cream, orange juice, milk, and vanilla and whisk to combine. Pour the wet ingredients into the dry and whisk until just combined. Fold in the chopped dried figs. Pour/scoop the batter into the previously prepared pan. Set aside.
Make the crumble
  1. In a medium sized bowl using a spatula, mix together the butter, sugar, oats, flour, walnuts, and cinnamon until you have a crumbly, slightly sticky texture (watch the video above for a reference.) Crumble this mixture evenly over the batter.
  2. Bake for 50-60 minutes or until the top is golden brown and an inserted toothpick comes out with a few moist crumbs. Let the bread cool completely in the pan before serving.
  3. Bread lasts for up to 4 days covered with foil and stored in the refrigerator.