This recipe has moved!
You can now find the updated and fully formatted version of this recipe on my new site, Gluten-Free Heritage — where I’m sharing all my favorite + new recipes made with fresh-milled, gluten-free grains.
👉 Click here to view the full recipe: Easy Gluten-Free Fig Bread with Cinnamon – Gluten Free Heritage

A Better Way to Use Up Figs from the Tree

Our fig tree has been producing an abundance of fruit this year. Some figs are still budding, while others are fully ripe or even overripe. We’ve picked fresh figs daily, enjoyed them as snacks, dehydrated a few, frozen batches for smoothies and baking, and shared some with our neighbor. But the best way we’ve found to use a large amount at once? A naturally sweet fig cinnamon bread.

This gluten-free bread is inspired by classic banana bread or fig cake, but made with allergens in mind. It contains no wheat, dairy, refined sugar, or refined flours. It’s soft and moist with the best flavor coming from fresh figs, warm spices, and healthy fats. Whether you’re enjoying it as an afternoon snack, a simple dessert, or even a perfect breakfast, this is a great recipe to save, especially during fig season or the upcoming fall and holiday season, when you want something cozy and comforting.

Why Use Fresh Figs in Baking?

Fresh fig recipes showcase one of the Bible’s frequently mentioned fruits. In 1 Samuel, Abigail brings 200 cakes of figs to David’s men, and in the Song of Solomon, figs are praised for their sweet fragrance. Figs are naturally sweet and pair beautifully with cinnamon, ginger, and the warm, tender texture of baked goods. You can use Mission figs or any other type of figs you have on hand—even leftover figs that are soft, split, or overripe. Their natural sugars enhance flavor while reducing the amount of sugar needed, making this a wholesome and nourishing treat.

Gluten-Free Fig Bread: Simple Ingredients, Big Flavor

This recipe uses fresh-milled gluten-free flour (a blend of millet, sorghum, and almond flour), but it can also be made with any cup-for-cup gluten-free flour, such as Bob’s Red Mill. I get the bulk majority of my grains and flours from Azure Standard. You can also experiment with a bit of whole wheat flour or purpose flour if you’re not gluten-free.

It’s made in just a medium bowl (no stand mixer required!) and bakes beautifully in an 8-inch loaf pan, either oiled or lined with parchment paper. After cooling on a wire rack, it stores well in an airtight container and stays moist for a surprisingly long time.

Ingredient Substitutions & Tips

• Egg-free? Try using flax egg for a vegan-friendly option.
• Dairy-free fats: We used avocado oil, but olive oil, coconut oil, or sunflower oil are also suitable options. Avoid vegetable oil or melted butter for cleaner, healthier fats.
• Sweeteners: This recipe uses maple syrup, but you can substitute with your preferred sweetener.
• Have an abundance of fresh figs? Freeze them and then chop for the recipe when ready to use, long after fig season ends.

Gluten-Free Fig Cinnamon Bread Recipe

Prep Time: 15 minutes

Bake Time: 45–50 minutes

Yield: 1 loaf

Ingredients:

Flour Blend (about 1½ cups total):

• ¾ cup millet flour
• ½ cup sorghum flour
• ¼ cup almond flour (or more sorghum for nut-free)

Dry Ingredients:

• 1 tsp Ceylon cinnamon
• ½ tsp ground ginger
• ½ tsp baking soda
• 1½ tsp baking powder (aluminum-free)
• ¼ tsp salt

Wet Ingredients:

• 2 eggs (or flax eggs)
• ⅓ cup avocado oil (or coconut oil, olive oil, etc.)
• ½ cup maple syrup
• ¼ cup almond milk or coconut milk
• 1 tsp apple cider vinegar or lemon juice
• 1 tsp vanilla extract

Figs:

• 1½ cups fresh figs, chopped and lightly mashed
• Optional: fig preserves, cinnamon sugar, or fig slices for topping

Most of the ingredients in this recipe were sourced from Azure Standard, one of my go-to places for pantry staples and bulk whole grains. That said, I always price compare. For example, I picked up the maple syrup from Thrive Market, where you can get 40% off your first order with [this link].

To make the fresh-milled flour, I used my Classic NutriMill to grind both millet and sorghum. It produces a fine, consistent flour in minutes—perfect for gluten-free baking. If you’re looking to start milling at home, you can get $20 off a NutriMill with code VINTAGEVIRTUES.

And of course, the eggs and figs came straight from our little homestead—fresh from the coop and tree.

Instructions:

1. Preheat oven to 350°F. Line an 8-inch loaf pan with parchment paper.
2. In a medium bowl, whisk together the flours, cinnamon, ginger, baking soda, baking powder, and salt.
3. In a separate bowl, beat eggs, then whisk in oil, syrup or sugar, milk, vinegar, and vanilla.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the fig mixture.
5. Pour batter into the prepared pan. If desired, sprinkle with cinnamon sugar or gently press fig slices on top of the dough for aesthetic appeal.
6. Bake for 45–50 minutes, until golden brown and a toothpick inserted into the center comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a wire rack.

How to Store It

Once thoroughly cooled, store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. It also freezes well, allowing you to enjoy it a second time.

This fig bread is a great way to celebrate the harvest while keeping things simple and gluten-free. It’s also a sweet treat you can feel good about sharing with friends, freezing for later, or pairing with soup on a rainy day.

If you try this new recipe, let us know! We may turn it into our go-to for early fall baking.

Affiliate Disclosure: 

This post contains affiliate links. You can read the full disclosure here. All purchases made through these links help offset the cost of operating this blog. Your support is much appreciated!