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    Home » Recipes » Sides

    No Knead Whole Wheat Fig + Walnut Bread

    Published: Nov 28, 2022 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    1.2K shares
    JUMP TO RECIPE

    Whole wheat bread is studded with figs and walnuts in this easy-to-make loaf with no kneading required! This fig and walnut bread is perfectly festive to enjoy for the holidays or skip the addons for plain whole wheat bread all year long.

    Sliced bread with fig and walnut inside.

    This recipe was originally published in December 2019. It has been updated for content, photos, and video.

    A delicious vegan whole wheat bread you can whip up with just a few pantry staples.

    This fig and walnut bread is not only delicious, but it’s perfectly festive too! It’s great for the holidays or any time of year when you’re craving freshly baked bread.

    Serve it with stew, or use it to make a chickpea salad sandwich.

    Jump to:
    • Why you’ll love it
    • Ingredients + Substitutions
    • Instructions
    • Storage
    • How to use it
    • Expert Tips
    • More amazing festive recipes
    • 📖 Recipe
    Loaf of whole wheat bread with three slices cut.

    Why you’ll love it

    • Healthier than store-bought bread. Most store-bought bread is filled with preservatives and often unpronounceable ingredients, whether it’s white bread, multigrain, or otherwise. Our homemade version is free from all the artificial stuff that allows you to keep it on your counter for weeks without spoiling.
    • Control the ingredients. There’s nothing better than having FULL control over the ingredients of a recipe. Make it suitable for your diet. It’s already vegan and vegetarian friendly with no egg or dairy. For nut-free, just omit the walnuts, or sub with pumpkin or sunflower seeds.
    • Whole wheat flour makes this homemade bread wholesome and nutrient-dense compared to white bread. It also keeps it free from refined ingredients. Whole wheat flour contains more fiber since it has not been stripped of its nutrients during the refining process of white flour.
    • EASY! This vegan whole-wheat bread recipe is super simple to make! There’s no kneading required, no resting for hours, and no complicated steps. This no knead bread is ready in no time!
    • Delicious!! This fig and walnut bread is so tasty! With hints of sweetness from fig pieces throughout and a little crunch and texture from the walnuts.
    Slice of bread broken in half to show pieces of fig and walnut inside.

    Ingredients + Substitutions

    Here’s what you’ll need to make our fig and walnut bread.

    Ingredients needed to make fig and walnut bread on counter.
    See recipe card for quantities.
    • Flour: Use whole wheat to keep this bread free from refined ingredients, and suitable for a whole food plant-based (WFPB) diet.
    • Instant yeast: This makes the bread quick-rising and easy to prepare. (No need to rest for several hours before baking).
    • Maple syrup: I chose maple syrup to keep this bread refined sugar-free. You may choose another sweetener if you prefer. Date syrup or agave syrup would also work.
    • Warm water: The water MUST be warm to help activate the yeast, so don’t use cold water.
    • Figs and walnuts: Dried figs and chopped walnuts add sweetness, crunch, and texture. But this bread works amazingly well without these ingredients too. Or try it with raisins, dried cranberries, or any other dried fruit you like.
      • NOTE: Fresh figs may also work, but I haven’t specifically tested it this way.

    Instructions

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Flour, yeast and salt in large mixing bowl.

    Add all the dry ingredients to a large mixing bowl: flour, salt, and instant yeast. Stir to combine. (photo 1)

    Maple syrup being poured into bowl of water.

    Then, add the maple syrup to the bowl of warm water and mix to dissolve. (photo 2)

    NOTE: Make sure to use warm water, NOT cold. You need warm water to activate the yeast.

    Bread batter in bowl with walnut and fig pieces on top.

    Add the sweetened water to the bowl of dry ingredients with the yeast mixture and stir. Then fold in the figs and walnuts. (photo 3)

    Batter inside loaf pan before baking.

    Transfer the batter to a prepared loaf pan and gently spread it to the edges. Cover with plastic or a kitchen towel and let the dough rise. (photo 4)

    Loaf pan with bread dough inside after rising.

    After resting for 20 minutes, the bread will reach the top of the loaf pan as shown above. (photo 5)

    Baked loaf of bread inside loaf pan.

    Bake your fig and walnut bread for 40 minutes and remove it from the oven. (photo 6)

    NOTE: If the bread has not risen quite as high as mine above, leave it an extra few minutes, for up to 25 minutes total BEFORE baking.

    Let the loaf rest out of the oven for 5-10 minutes, and then use the parchment paper to lift the loaf out of the pan and place it on a wire rack to continue cooling.

    Once cooled, slice and serve.

    Sliced bread sitting in blue plate.

    Storage

    Like most homemade bread recipes, this fig and walnut bread tastes best when freshly made.

    However, you may keep it covered, at room temperature for 3-4 days.

    On the third and fourth days, this bread makes excellent toast.

    To freeze, make sure the bread is completely cooled to room temperature first. Then wrap it tightly in plastic wrap, and place it in a freezer-safe airtight container. You want to keep air away from the bread in your freezer to prevent freezer burn.

    How to use it

    Consider any of your favourite toppings, like butter and nut butter.

    Peanut butter, almond butter, walnut butter, and pecan butter are all delicious choices.

    Try it with smashed avocado, sprinkled hemp hearts and salt and pepper for something savoury.

    Or use our blueberry chia jam, strawberry jam, or apple butter for something sweet.

    Expert Tips

    • Weigh your flour for the best results. Flour volume will vary depending on measuring methods, such as the scoop and sweep, vs spooning your flour into the measuring cup. Use a kitchen scale for the most accurate flour measurement.
    • Make sure to use warm water to mix with the maple syrup, and NOT cold. You need warm water to activate the yeast.
    • DO NOT KNEAD the dough. Mix until no floury bits remain, without overmixing.
    • When the bread reaches the top of the loaf pan, it’s ready to bake. Don’t let the bread rise above the loaf pan edges or you’ll end up with a muffin top. This normally takes 20 minutes, but if it’s not quite there yet, leave it for an additional 5 minutes.

    More amazing festive recipes

    • Side view of mushrooms stuffed with risotto and cranberries on white platter.
      Vegan Stuffed Mushrooms with Cranberry Risotto [Oil Free]
    • Close up of star shaped cookie with blue icing and sprinkles on top.
      Dairy Free Shortbread Cookies
    • White serving bowl of kale salad with oranges and chickpeas on top.
      Orange Kale Salad with Oil Free Citrus Vinaigrette
    • Slices of cranberry orange bread with orange half beside them.
      Healthier Vegan Cranberry Orange Bread w/ Sweet Orange Glaze

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    📖 Recipe

    Two slices of whole wheat bread stacked on top of one another.

    Whole Wheat Fig and Walnut Bread – No Knead!

    Utterly delicious fig and walnut bread, made using whole wheat flour and no kneading required.
    5 from 21 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 30 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Course: Appetizer, Breakfast
    Cuisine: American, Canadian, Italian
    Servings: 12 Slices
    Calories: 201kcal
    Author: Rosa

    Equipment

    Empty loaf pan on white background.
    5"x9" Loaf Pan

    Ingredients

    • 520 grams whole wheat flour approx 4 cups
    • 8 grams packet instant yeast approx 2 ¼ tsp
    • ¾ teaspoon sea salt
    • 1 tablespoon maple syrup or other sweetener like date or agave syrup
    • 2 cups warm water
    • ½ cup dried figs packed (approx 6-7 figs, chopped into small pieces)
    • ½ cup walnut pieces packed
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • Line a 5-inch x 9-inch loaf pan with parchment paper and set it aside.
    • Add the flour, instant yeast, and salt to a large bowl and mix well.
    • Then add the maple syrup to a bowl of warm water and mix to dissolve. Then pour the water into your bowl of flour and mix using a silicone spatula, without overmixing, and DO NOT KNEAD.
    • Fold in the chopped figs and walnut pieces and then transfer the dough to your prepared loaf pan. Cover the pan with plastic wrap and let it rest for 20 minutes. It will rise to approximately double its size, and the bread will reach the top of your loaf pan. (see notes)
    • Meanwhile, preheat the oven to 400°F/204°C and then bake your risen fig and walnut bread for 40 minutes. Remove from the oven and let cool before slicing.

    Video

    Notes

    Weigh your flour for the best results. Flour volume will vary depending on measuring methods, such as the scoop and sweep, vs spooning your flour into the measuring cup. Use a kitchen scale for the most accurate flour measurement.
    Make sure to use warm water to mix with the maple syrup, and NOT cold. You need warm water to activate the yeast.
    DO NOT KNEAD the dough. Mix until no floury bits remain, without overmixing.
    When the bread reaches the top of the loaf pan, it’s ready to bake. Don’t let the bread rise above the loaf pan edges or you’ll end up with a muffin top. This normally takes 20 minutes, but if it’s not quite there yet, leave it for an additional 5 minutes.
    Freshly baked bread tastes best the same day it’s made, but you may store it at room temperature for 3-4 days.
    To freeze, make sure the bread is completely cooled to room temperature first. Then wrap it tightly in plastic wrap, and place it in a freezer-safe airtight container. You want to keep air away from the bread in your freezer to prevent freezer burn.

    Nutrition

    Calories: 201kcal | Carbohydrates: 37g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 150mg | Potassium: 231mg | Fiber: 6g | Sugar: 4g | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    1.2K shares

    Reader Interactions

    Comments

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    1. Sandra

      December 21, 2022 at 9:36 am

      5 stars
      I’ve made this bread several times in the past but forgot about it!! Thanks so much for the reminder email Rosa!!! I’ll be making 2 loaves for Christmas because everyone in my family absolutely loves it! Merry Christmas to you and your family!

      Reply
      • Rosa

        December 21, 2022 at 10:24 am

        Aww so glad you’ve enjoyed the bread recipe. Thanks for the kind review Sandra and Merry Christmas to you and your family as well. 🙂

        Reply
    2. Julia

      December 21, 2022 at 9:26 am

      I need to know if I can leave out th salt or lower it a lot. I’m on low sodium diet due to high blood pressure.

      Reply
      • Rosa

        December 21, 2022 at 9:32 am

        Hi Julia, you may reduce to a 1/2 teaspoon of salt, as I’ve tested it that way. I haven’t tested with anything less but bread does require some salt in order to activate the yeast and rise properly. If you’re willing to experiment, you may try with even less, but I can’t guarantee the same results.

        Reply
    3. Adenike

      February 26, 2022 at 1:51 pm

      5 stars
      Thank you for sharing this recipe. So easy to make. I make it every week. I add only figs.

      Reply
      • Rosa

        February 27, 2022 at 9:06 am

        You’re very welcome Adenike. Thrilled you’re enjoying it. 🙂

        Reply
    4. Diane

      December 30, 2021 at 11:24 am

      Could I substitute dates for the figs in this recipe?

      Reply
      • Rosa

        December 30, 2021 at 11:34 am

        Hi Diane, yes that’ll work.

        Reply
    5. Amanda

      August 14, 2021 at 7:42 am

      5 stars
      I made this today, as written, and it is soooo good lightly toasted, with a little almond butter. Thanks for a great recipe! 😋

      Reply
      • Rosa

        August 14, 2021 at 2:33 pm

        So happy you enjoyed Amanda. Thanks so much for the lovely review. 🙂

        Reply
    6. Dr. Debora Tallio

      August 08, 2021 at 12:00 pm

      5 stars
      This bread is absolutely delicious. I did not have regular whole wheat flour so used white whole wheat. It is perfectly sweet, great texture, and could not have been easier to make. Thank you!!

      Reply
      • Rosa

        August 08, 2021 at 6:59 pm

        Thrilled you enjoyed Debora. Thanks for sharing. 🙂

        Reply
    7. Deborah Parsons

      May 17, 2021 at 11:46 am

      5 stars
      The best bread. Not too sweet, but rather full of flavor. I wasn’t sure if id like the fig/walnut combo….oh my, its my favorite.

      Reply
      • Rosa

        May 17, 2021 at 5:09 pm

        Thanks for sharing Deborah! So glad you enjoyed. 🙂

        Reply
    8. Vanessa

      June 16, 2020 at 10:27 pm

      5 stars
      The bread turned out beautifully, great texture too. So quick to make! I subbed 1/2 c dried cranberries and 1/2 cup sliced almonds and it’s delicious.

      Reply
      • Rosa

        June 17, 2020 at 7:26 pm

        Thrilled you enjoyed Vanessa! Thanks so much for sharing your feedback and substitutions, that sounds great!

        Reply
    9. Laura

      April 29, 2020 at 10:50 pm

      I am so excited! I can tell this recipe is going to be a very good one.
      I ran out of bananas 2-1/2 months ago. No figs, but when you said omit the figs, I got excited.
      Thank you so much. I will report back. 🙂
      Take good carer of you and yours…

      Reply
      • Rosa

        April 30, 2020 at 12:50 pm

        Thanks Laura, looking forward to your feedback, enjoy!

        Reply

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients and under 400 calories per serving with many gluten-free and oil-free options. Occasional cheat days included. 😉

    More about me →

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