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Sourdough Fig and Orange Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Sourdough Fig and Orange Bread Recipe

Just as nice for a hearty, whole-grain breakfast as it is for an afternoon treat, this quick bread is studded with fiber-rich figs and nuts.

At a glance

Prep
Bake
Total
Yield
1 loaf, 16 servings
Nutrition information

Ingredients

Choose your measure:

  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 1/2 cups King Arthur White Whole Wheat Flour
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup sourdough starter, unfed/discard
  • 1/2 cup vegetable oil
  • 1 cup orange juice
  • grated rind (zest) of 1 orange
  • 1 large egg
  • 1 cup diced dried figs
  • 3/4 cup chopped almonds, shelled pistachios, or pine nuts
  • sparkling sugar, for topping; optional

Instructions

  1. Preheat the oven to 375°F. Grease a 9" x 5" loaf pan.
  2. In a large mixing bowl, whisk together the flours, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the starter, vegetable oil, orange juice, orange zest, and egg. Pour the wet mixture into the dry, stirring until evenly moistened. Stir in the figs and nuts.
  4. Transfer the dough to the prepared pan and sprinkle the top with sparkling sugar, if desired.
  5. Bake the bread for 55 to 60 minutes, until a paring knife inserted in the center comes out clean.
  6. Remove the bread from the oven and cool it on a rack in the pan for 15 minutes before turning it out of the pan and returning it to the rack. Cool completely before slicing.
  7. Store the bread, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage.

Nutrition Information

  • Serving Size 1/2" slice, 77g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 236
  • Calories from Fat 54
  • Total Fat 9g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 12mg
  • Sodium 87mg
  • Total Carbohydrate 6g
  • Dietary Fiber 4g
  • Sugars 14g sugars
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.