Fennel Fig Quick Bread
A tender olive oil quick bread studded with figs and fennel seed, sweet enough for brunch and simple enough for snacking.
Prep 15 min · Cook 45 min · Total 1 hr · Makes 1 10-inch loaf (10 slices)
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup sugar
- 4 large eggs
- 2/3 cup olive oil
- 1 tablespoon fennel seeds
- 2 cup chopped Calmyrna figs
Directions
- Heat the oven to 325 degrees F. Butter a 10-inch loaf pan, then dust it with flour.
- In a medium bowl, whisk the flour with the baking powder and salt.
- In a large bowl, beat the eggs until they loosen up. Add the sugar and beat, using an electric mixer if you like, for about 2 minutes, until the mixture turns pale and foamy.
- With the beaters going, pour in the olive oil and mix until incorporated. Stir in the fennel seeds. Add the flour mixture and beat just until combined. Fold in the figs.
- Scrape the batter into the prepared loaf pan. Bake for about 45 minutes, until the loaf is golden and a cake tester comes out clean.