Fig, Almond & Rosemary Bread
Recipe type: Bread, Cake, Brunch, Dessert
Cuisine: Holiday
Prep time: 
Cook time: 
Total time: 
The subtle piney flavors of rosemary combined with sweet almonds and Grand Marnier soaked figs make this a great holiday (or anytime!) treat.
  • 1 c. Dried Figs, sliced
  • ¼ c. Grand Marnier (or another orange liquor)
  • 2 c. All-Purpose Flour
  • ½ c. Cornmeal
  • 1½ tsp. Baking Powder
  • 1 tsp. Salt
  • 1 Tbsp. chopped Rosemary
  • ½ c. (1 stick) Unsalted Butter, softened
  • 4 oz. Almond Paste, at room temperature
  • ¾ c. Sugar
  • 2 Eggs
  • 1 c. Buttermilk
  • 1 c. Slivered Almonds, toasted and cooled
  1. Place the sliced figs in a small bowl and pour the Grand Marnier over them. Allow them to plump in the liquor for at least 30 minutes, stirring periodically.
  2. Preheat oven to 350°. Grease 4 mini-loaf pans (mine are 5"x3"x2") with butter or cooking spray.
  3. Whisk together flour, cornmeal, baking powder, salt, and rosemary in a medium bowl.
  4. In the bowl of an electric mixer, cream together the butter, almond paste, and sugar until light, about 2 minutes on high. Mix in the eggs, one at a time, scraping down the sides of the bowl as necessary.
  5. Turn the speed to low and add the dry ingredients in 3 additions, alternating with additions of the buttermilk. Mix until just combined.
  6. Fold the figs with their soaking liquid and the almonds into the batter.
  7. Divide the batter between the prepared pans and bake until a tester inserted in the center comes out clean, about 45 minutes. Cool on a wire rack at least 30 minutes before slicing (otherwise the pieces will be quite crumbly). The loaves will keep well at room temperature for several days.
Recipe by strawberryplum at