We had an abundant harvest from our fig trees this summer — a real blessing indeed! I first shared a version of this recipe on Vintage Virtues when the figs were fresh from the vine. Now, as the weather cools and we welcome in the autumn, I’m pulling those frozen figs from the freezer and baking them into this cozy gluten-free cinnamon fig bread. It’s the perfect way to bridge the taste of summer figs with the cinnamon warmth of fall. This soft, naturally sweet loaf serves beautifully as a side dinner bread and again for breakfast the next morning.
A Delicious Fruit with Deep Roots
This delightful fruit appears throughout Scripture. In 1 Samuel, Abigail brings 200 cakes of figs to David’s men, and in the Song of Solomon, figs are praised for their sweet fragrance. Their honey-like sweetness makes them perfect for baking, especially when paired with warm spices such as cinnamon, nutmeg, or ginger.
Whether you’re using fresh figs from the tree or ripe figs you’ve tucked away in the freezer, their natural sugars create the best flavor and texture. Even leftover figs that have softened or split can be caramelized slightly in a skillet with a splash of hot water or mashed right into the batter. The final product is similar to a banana or walnut bread, with subtle spice, perfect for the autumn season.
The Ingredients That Make It Work
This bread is made with a blend of whole grain, gluten-free flours: millet and sorghum, with 1 teaspoon of psyllium husk added to help hold the loaf together. For a nut-free version, we skip almond flour entirely, using extra sorghum instead. These flours offer the structure and nuttiness of whole wheat flours without the gluten, keeping the texture soft, tender, and sliceable rather than crumbly. If preferred, you can also try a cup-for-cup gluten-free flour blend, like Bob’s Red Mill, 1 To 1 Baking Flour. If you’re not strictly gluten-free, all-purpose flour can replace the gluten-free flours in this recipe.
In this recipe, the dry ingredients come together in a medium bowl: a simple mix of flours, baking powder, and warm spices. The wet ingredients are stirred in separately: eggs (or flax eggs), maple syrup, a neutral oil such as avocado or olive oil, and a little plant milk at room temperature.
For a cleaner flavor, avoid vegetable oil; avocado oil adds moisture without heaviness. When you fold everything together in a large bowl, the batter becomes smooth and fragrant, ready to pour into your prepared loaf pan, or pan lined with parchment paper.
The figs are the star, diced before being folded in. For a beautiful presentation, press a few fig slices on top before baking. As it bakes, the fruit caramelizes slightly, infusing the crumb with natural sweetness and the perfect amount of sugar.
Easy Gluten-Free Fig Bread with Cinnamon
Equipment
- 2 Mixing Bowls
- 1 Whisk
- 1 Loaf Pan
- 1 Kitchen Scale (If measuring in grams)
- 1 Grain Mill Get $20 Off with code VINTAGEVIRTUES at: https://nutrimill.com/VINTAGEVIRTUES
Ingredients
- ¾ cup (90 g) millet flour (milled into flour)
- ¾ cup (90 g) sorghum flour (milled into flour)
- 1 tsp (5 g) psyllium husk (add to milled flour blend)
- 1 tsp (2 g) cinnamon
- ½ tsp (1 g) ground ginger
- ½ tsp (2 g) baking soda
- 1½ tsp (6 g) baking powder (aluminum-free)
- ¼ tsp (1 g) salt
- 2 eggs (or 2 flax eggs: 2 Tbsp ground flax + 6 Tbsp water)
- ⅓ cup (80 ml) avocado oil (or coconut/olive oil)
- ½ cup (120 ml) maple syrup
- ¼ cup (60 ml) almond milk (or coconut milk)
- 1 tsp (5 ml) apple cider vinegar (or lemon juice)
- 1½ cups (225 g) figs, fresh or frozen (diced)
- Optional: Fig slices or crushed nuts for the top
Instructions
- Preheat oven to 350°F (175°C). Spray or line an 8-inch (20 cm) loaf pan with parchment paper.
- In a medium bowl, whisk together the flour blend, cinnamon, ginger, baking soda, baking powder, salt, and psyllium husk.
- In a large mixing bowl, beat the eggs (or flax eggs), then whisk in oil, maple syrup, milk, vinegar, and vanilla until the batter is smooth.
- Fold the wet ingredients into the dry ingredients until just combined. Gently fold in the chopped figs.
- Pour the batter into the prepared loaf pan. Optional: press fig slices or crushed nuts on top for presentation.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
A Word on Tools and Sources
I use my Classic NutriMill to grind both millet and sorghum into fresh flour for this recipe. Fresh-milled flour always brings out the best flavor and texture, and it only takes a few minutes. If you’re thinking about starting to mill your own grains, you can get $20 off a NutriMill with code VINTAGEVIRTUES at https://nutrimill.com/VINTAGEVIRTUES
Most of the ingredients come from Azure Standard, where I buy pantry staples, gluten-free flours, and raw sugar in bulk. For other baking essentials like maple syrup or almond milk, Thrive Market is another favorite. New customers can get 40% off their first order through my link.
How to Serve and Store
Once baked, let the fig bread cool for about ten minutes before moving it to a wire rack. The loaf will slice beautifully once cooled and will keep its soft texture for a long time. It can be stored in an airtight container at room temperature or in the refrigerator for a few days. For more extended storage, it also freezes well. Try wrapping individual slices and rewarming later for an easy breakfast.
Next time, you are craving something warm and comforting, similar to the quality of a walnut or banana bread, try this easy cinnamon-fig quick bread instead. It’s delicious served warm, with a little pat of butter or drizzle of honey for a sweeter, dessert-like experience, or alongside a bowl of soup for a cozy lunch or dinner.
This simple, no-knead bread reminds me that comforting heritage recipes don’t need to be complicated. Each slice carries the flavor of ripe figs, the aroma of cinnamon, and a quiet reminder of summer’s abundance, which is something to savor in every season.
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