Easy Gluten-Free Fig Bread with Cinnamon
This Easy Gluten-Free Fig Cinnamon Bread combines ripe figs, warm spices, and whole-grain flours for a soft, naturally sweet loaf. Made without nuts or xanthan gum, this cozy quick bread uses millet, sorghum, and a touch of psyllium husk for the perfect texture, making it ideal for breakfast or a fall dessert.
Servings: 1 loaf
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.