Fig Graham Bread

FIG-BREAD-3My name is Alexandra, and I am a carb-oholic. I love and crave to eat anything in the carb family; pasta, bread, potatoes, bread, rice, bread… you get the picture.

The October issue of Food Network Magazine features 50 Quick Breads. The cover photos are so delicious I had to hold back from ripping the magazine apart and eating the actual page. Flipping through the insert, which provides 50 recipes for sweet and savory breads, ranging from Carrot- Coconut to Bacon-Kale, there was one in particular that caught my eye: Fig-Graham. YUM!  I adjusted the recipe just a little by adding some extra cinnamon and a handful of chopped walnuts.


I finally carved out some time to whip this bread up and give it a try. I even doubled the recipe to deliver two loaves to a group of amazing people – the Parish Council at St. Anna Greek Orthodox Christian Church in Roseville, CA. I am told they devoured it. Which makes me very happy. :)


RECIPE (adapted from Food Network Magazine, October 2014 issue):


1 cup cinnamon graham cracker crumbs (about 2 packets of cinnamon graham crackers from a 3 packet box, ground in a food processor.)

¾ cups flour

1 ¼ teaspoons baking powder

½ teaspoon salt

½ teaspoon cinnamon

1 stick softened butter

¾ cups granulated sugar

2 eggs

1 ½ teaspoons vanilla

¾ cup milk

1 cup chopped dried figs

1/2 cup chopped walnuts


1/3 cups graham cracker crumbs

1/3 cups light brown sugar

2 ½ tablespoons cold cubed butter

pinch of salt

Prepare a 9-by-5 inch loaf pan with parchment paper, leaving an overhang on the tow sides. Coat with cooking spray.

Combine 1 cup cinnamon graham cracker crumbs, flour, baking powder, salt and cinnamon in a medium bowl and set aside.


In a stand mixer Beat 1-stick softened butter with granulated sugar until light and fluffy. Add in eggs, vanilla and milk until combined.

Gradually mix in the dry ingredients until combined. Mix in the chopped dried figs and walnuts.


Pour the batter into the prepared loaf pan and sprinkle the topping over the loaf.

FIG-BREAD-7Prepare in the topping by combining 1/3 cup each graham cracker crumbs and brown sugar with the cold cubed butter and pinch of salt.

FIG-BREAD-6Bake at 350 degrees for 55-60 minutes until a toothpick inserted into the center comes out clean. Allow to cool completely before removing from loaf pan and cutting.


©2014 by Alexandra Salidas Roll, Figs & Feta, LLC.

Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC.  Please do not reprint this recipe without permission.  If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source.  Thank you!

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