Fig Apricot and Walnut Bread

Fig Apricot and Walnut Bread


Servings 6
Time Needed Prep
Ingredients 10
Difficulty Medium

Rating (click to rate)

3.7 based on 6 ratings.


  • 7 g Dried Yeast (1 sachet)
  • 2 tbsp Honey or molasses
  • 1 cup Warm Water
  • 200 g Dried Figs roughly chopped
  • 100 g Dried Apricots roughly chopped
  • 1 cup Walnuts roughly chopped
  • 1.25 cups Plain Flour
  • 1.25 cups Wholemeal Plain Flour
  • 2 tsp Mixed Spice
  • Pinch Of Salt

Nutrition Information

Qty per
104g serve
Qty per
Energy 293.64825396825kcalcal 282.92083882931kcalcal
Protein 5.0707936507937gg 4.8855498843455gg
Fat (total) 8.0416666666667gg 7.7478924126857gg
 - saturated 1.0805555555556gg 1.041081225746gg
Carbohydrate 55.123412698413gg 53.109671006098gg
 - sugars 28.252976190476gg 27.220852210816gg
Dietary Fibre 4.5829761904762gg 4.41555313414gg
Sodium 55.615317460317mgmg 53.583605742578mgmg

Nutritional information does not include the following ingredients: Pinch of salt

Please Note - Nutritional information is provided as a guide only and may not be accurate.


Fig Apricot and Walnut Bread is a  moist and heavy loaf great toasted for breakfast or wrap still warm in a tea towel as a gift for someone that has everything!



  1. Place the yeast, honey or molasses and warm water in a bowl and mix to combine.

  2. Leave it to process in a warm area for ten minutes or until foamy.

  3. Add the fruit to the yeast mixture.

  4. Sift the flours, salt and spices together and fold into the yeast mixture.

  5. Turn out onto a floured surface and knead until somewhat smooth (about ten minutes).

  6. Place the worked dough into an oiled bowl, cover with plastic wrap and leave in a warm place for 2 hours or until dough has doubled in size.

  7. Punch down the dough and knead for a further five minutes.

  8. Grease a loaf tin well with butter.

  9. Press the dough into the prepared pan and let it rise again for thirty minutes.

  10. Preheat the oven to 180 degrees and bake for 45 minutes or until the loaf sounds hollow when tapped.

  11. Leave in the tin for 10 minutes before eating warm with slabs of butter.

Recipe Hints and Tips:

  • Fig Apricot and Walnut Bread may be frozen.  Allow to cool to room temperature, seal in plastic wrap and freeze for up to a week.
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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