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Rustic Honey Fig and Walnut Breakfast Loaf with Orange Zest

By Beginnerbakes Editorial TeamPublished Apr 14, 2026 | Updated Jul 11, 2026
American 65 mins beginner-friendlyeasystep-by-stepmorning-bakefruitnuttycomfort-foodminimal-ingredientswhole-grain

Rustic Honey Fig and Walnut Breakfast Loaf with Orange Zest with measured ingredients, 65-minute total timing, 8-serving yield, oven settings, and step-by-step instructions.

Rustic Honey Fig and Walnut Breakfast Loaf with Orange Zest
Prep 15 min
Cook 50 min
Total 65 min
Servings 8
Difficulty easy
Cuisine American

Recipe Details

Prep15 min
Cook50 min
Total65 min
Servings8
Difficultyeasy
CuisineAmerican
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Ingredients

Servings 8
  • 1 ½ cups whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs (or flax eggs for vegan option)*
  • ⅓ cup honey (or maple syrup for vegan option)
  • ⅓ cup plain yogurt (or dairy-free yogurt alternative)
  • ½ cup dried figs, chopped
  • ½ cup walnuts, roughly chopped
  • 1 tablespoon orange zest (from 1 medium orange)
  • 1 teaspoon vanilla extract
  • Optional
  • 2 tablespoons orange juice for extra moisture

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  2. In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt until evenly combined.
  3. In a separate medium bowl, beat the eggs. Add honey (or maple syrup), yogurt (or dairy-free alternative), vanilla extract, and orange zest. Mix until smooth.
  4. Pour the wet ingredients into the dry ingredients. Gently stir with a wooden spoon or spatula until just combined to avoid overmixing.
  5. Fold in chopped dried figs and walnuts evenly throughout the batter. For a slightly moister loaf, fold in the optional orange juice.
  6. Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let the loaf cool in the pan for 10 minutes after baking.
  9. Remove the loaf from the pan and cool completely on a wire rack before slicing.
  10. Slice into 8 even pieces. Serve fresh or store in an airtight container at room temperature up to 3 days.
  11. For longer storage, wrap slices individually and freeze for up to 2 months. Thaw at room temperature or microwave briefly before eating.
  12. *To make flax eggs: combine 2 tablespoons flaxseed meal with 6 tablespoons water and let sit for 5 minutes before using as an egg substitute.

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