(Dense, nutty, not-too-sweet — the kind of loaf that feels like tradition.)
This is not a fluffy bakery bread. It’s thick, moist, and packed with dried fruit and toasted nuts. Hints of natural sweetness from figs and apricots, plus the crunch of walnuts — baked into a cracked golden crust and rustic crumb. Eat it warm, eat it imperfect.
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📝 Ingredients (Makes 1 loaf): • 1 ½ cups all-purpose flour • 1 cup whole wheat flour • 1 tsp baking soda • 1 ½ tsp baking powder • ½ tsp salt • 1 tsp cinnamon • 2 eggs • ½ cup milk or plant milk • ¼ cup honey or maple syrup • ¼ cup olive oil or melted butter • ½ cup dried figs, chopped • ½ cup dried apricots, chopped • ½ cup walnuts, chopped
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🔥 Instructions: 1. Preheat oven to 350°F / 175°C. Grease a loaf pan or line with parchment. 2. Mix the dry: In a large bowl, combine both flours, baking soda, baking powder, salt, and cinnamon. 3. Mix the wet: In another bowl, whisk eggs, milk, honey/maple, and oil until smooth. 4. Combine: Add wet to dry. Fold gently. Add chopped fruits and nuts. Batter will be thick — that’s perfect. 5. Bake rustic: Spoon into pan, don’t smooth the top too much. Bake for 40–50 minutes until golden, cracked, and a toothpick comes out mostly clean. 6. Cool & serve real: Let cool, slice thick. Eat with butter, cream cheese, or just as is. Expect crumbs.
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