Fig Bread with Sherry

Soaking chopped figs in dry sherry before folding them into the batter does something special here. The fruit plumps up, softens, and carries that warm, nutty sherry flavor into every bite of this quick bread.

Cinnamon and nutmeg reinforce the warmth, while chopped walnuts add a satisfying crunch against the dense, moist crumb. The batter comes together fast since there’s no yeast or rising time involved.

One thing to watch: let the figs soak for at least 15 minutes, but longer is better. Thirty minutes gives you softer fruit and more sherry flavor throughout the loaf. When it comes out of the oven, resist cutting in right away. Ten minutes cooling in the pan, then fully cool on a rack. Slicing too early compresses the crumb and you lose that gorgeous texture.

Pro Tips

• Use a good dry sherry you’d actually drink. Cooking sherry has added salt and a harsh flavor that will come through in the bread
• The loaf is done when it springs back from a gentle press in the center. A toothpick test works too, but watch for fig pieces giving false readings
• Wrap the cooled loaf tightly in plastic. It tastes even better the next day once the flavors deepen
• Toast thick slices and spread with cream cheese or butter for breakfast

Variations

• Replace sherry with brandy or dark rum for a different boozy depth
• Swap walnuts for pecans or add dried cranberries alongside the figs for a holiday version
• Use honey instead of sugar for a more complex sweetness