This delicious loaf is perfect for breakfast, brunch, or afternoon tea. You'll love this nutty, fruity, fresh-from-the-oven treat that'll go wonderfully with a cuppa.
- 124 g unsalted butter, chopped
- 1 ½ cups water
- 250 g packet soft and juicy fresh figs, coarsely chopped
- ½ cup buttermilk
- 2 eggs, lightly beaten
- 1 ¼ cups brown sugar, firmly packed
- 2 cups plain flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ cup desiccated coconut
- 1 ½ cups chopped pecans
- butter, to serve
- Grease a large, straight-sided loaf pan 14cm x 22cm x 9cm deep. Line base and sides with baking paper, extending it 4cm above pan edges.
- Combine butter and water in a medium saucepan over a medium heat. Stir until butter is melted. Add figs. Bring to boil. Remove. Transfer to a large heatproof bowl. Cool.
- Whisk buttermilk and eggs in a jug. Add to cooled fig mixture with sugar and combined sifted flour, baking powder and cinnamon. Stir until combined. Stir in coconut and half the pecans. Pour into prepared pan. Sprinkle with remaining pecans.
- Cook in a moderately slow oven (160C) for about 1 hour, 30 minutes, or until golden brown and a skewer inserted into the centre comes out clean. (Cover loosely with foil during cooking if top starts to over-brown.)
- Remove from oven. Stand for 15 minutes. Transfer to a wire rack to cool.
- Serve loaf warm or at room temperature with butter.
Loaf can be made up to 1 week ahead. Store in an airtight container. Pecans can be replaced with walnuts.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||10.7 g|
|Total carbohydrates||53.4 g|
|- Sugars||33.6 g|
|Dietary fibre||3.9 g|