Fig and Pistachio Loaf Cake

Delightfully moist and brimming with flavor, this Fig and Pistachio Loaf Cake is a perfect fusion of natural sweetness and nutty crunch. Juicy pieces of dried figs are paired with the rich, earthy taste of pistachios, while a hint of warm cinnamon and ginger adds depth to every bite. Made with buttermilk for a tender crumb, this easy-to-make loaf is ideal for breakfast, dessert, or an afternoon tea treat. Whether served plain or with a smear of cream cheese or butter, this golden-brown cake is an irresistible combination of texture and taste. Plus, it's versatile enough to wow guests or elevate your daily snacking routine! With minimal prep and a rewarding payoff, this loaf is bound to be a new favorite.

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 200 grams All-purpose flour
• 150 grams Granulated sugar
• 115 grams Unsalted butter
• 2 large Eggs
• 120 milliliters Buttermilk
• 150 grams Dried figs
• 80 grams Pistachios (shelled and roughly chopped)
• 1.5 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 1 teaspoons Ground cinnamon
• 0.5 teaspoons Ground ginger
• 0.25 teaspoons Salt
• 1 teaspoons Vanilla extract

Directions

Step 1

Preheat your oven to 175°C (350°F) and grease a 9x5-inch loaf pan with butter or non-stick spray. Alternatively, line the pan with parchment paper for easy removal.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.

Step 3

Chop the dried figs into small pieces and toss them in 1 tablespoon of the flour mixture to prevent them from sinking while baking. Set aside.

Step 4

In a large mixing bowl, beat the butter and sugar together using an electric mixer or whisk until light and fluffy, about 2-3 minutes.

Step 5

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Step 6

Gradually mix in the dry ingredients in three parts, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.

Step 7

Gently fold in the chopped figs and pistachios using a spatula, ensuring they are evenly distributed throughout the batter.

Step 8

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Step 9

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

Remove the loaf from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Step 11

Serve slices of the Fig and Pistachio Loaf Cake as is, or with a dab of butter or cream cheese for an extra treat.

Nutrition Facts

Serving size	(937.2g)

Amount per serving	% Daily Value*
Calories	3290.3

Total Fat 153.2g	0%
Saturated Fat 67.6g	0%
Polyunsaturated Fat 0.2g
Cholesterol 640.3mg	0%
Sodium 2204.4mg	0%
Total Carbohydrate 443.6g	0%
Dietary Fiber 34.2g	0%
Total Sugars 238.2g
Protein 59.1g	0%

Vitamin D 146.4IU	0%
Calcium 588.4mg	0%
Iron 18.2mg	0%
Potassium 2296.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.7%

Protein: 7.0%

Carbs: 52.3%