Autumn Harvest Fig and Hazelnut Savory Loaf
Embrace the warmth of fall with this delightful savoy loaf, inspired by the culinary teachings of Susan Herrmann Loomis from Normandy. The Autumn Harvest Fig and Hazelnut Savory Loaf combines the rich, earthy flavors of dried figs and roasted hazelnuts with the nutty warmth of Gruyère cheese. Each slice is a perfect balance of sweet and savory, making it an ideal accompaniment for an aperitif or a unique addition to your holiday table. Serve it warm with a smear of butter or alongside charcuterie for an unforgettable experience.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
unbleached all-purpose flour
1 1/2 cups (sifted)
baking powder
1 tablespoon
fine sea salt
1 teaspoon (mounded)
large eggs
6 (beaten)
unsalted butter
8 tablespoons (melted and cooled)
dried figs
10 (coarsely chopped (about 8 ounces))
Gruyère cheese
2 cups (finely grated)
hazelnuts
1/2 cup (toasted and skinned)
fresh ground black pepper
1/4 teaspoon (mounded)
Instructions
1
Preheat your oven to 425°F (220°C).
2
Generously butter an 8½ x 4½ x 2½-inch loaf pan or prepare four small loaf pans by buttering them and lining with buttered parchment paper, then dusting lightly with flour.
3
In a mixing bowl, sift together the unbleached all-purpose flour, baking powder, and fine sea salt to ensure even distribution of the leavening agents.
4
In a large bowl or the bowl of an electric mixer, whisk together the large eggs until they are fully combined and slightly frothy.
5
Slowly add the sifted dry ingredients to the egg mixture, stirring gently until just combined to avoid overmixing.
6
Incorporate the melted and cooled unsalted butter, mixing until the batter is smooth and homogeneous.
7
Gently fold in the coarsely chopped dried figs, finely grated Gruyère cheese, toasted hazelnuts, and freshly ground black pepper, ensuring that each ingredient is well distributed throughout the batter.
8
Transfer the batter into the prepared loaf pan(s) and tap them gently on the counter to release any trapped air bubbles.
9
Place in the center of the preheated oven and bake until the top is beautifully golden and a toothpick inserted into the center comes out clean; approximately 40 to 45 minutes for a single loaf, or 30 to 35 minutes for smaller loaves.
10
Once baked, remove the loaf from the oven and let it cool in the pan for about 5 minutes before carefully turning it out onto a wire rack. Peel off the parchment paper to allow it to cool completely.
11
Slice and serve the bread warm or at room temperature, enjoying it as an appetizer or a delightful addition to your meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Autumn Harvest Fig and Hazelnut Savory Loaf?
It is a fall-inspired savory quick bread that combines dried figs, roasted hazelnuts, and Gruyère cheese, inspired by the teachings of Susan Herrmann Loomis.
Who inspired this savory loaf recipe?
The recipe is inspired by the culinary teachings of Susan Herrmann Loomis from Normandy.
What type of flour is recommended for this bread?
The recipe calls for 1 1/2 cups of unbleached all-purpose flour.
How many eggs are required for the recipe?
You will need 6 large eggs, which should be beaten until slightly frothy.
What is the baking temperature for the loaf?
The oven should be preheated to 425°F (220°C).
How long does a single loaf take to bake?
A single loaf typically takes between 40 to 45 minutes to bake.
Can I use smaller loaf pans instead of one large one?
Yes, you can use four small loaf pans instead of one standard 8 1/2 x 4 1/2-inch pan.
How long do smaller loaves take to bake?
Smaller loaves bake for approximately 30 to 35 minutes.
What kind of cheese is used in this savory loaf?
The recipe uses 2 cups of finely grated Gruyère cheese.
How should the hazelnuts be prepared?
The hazelnuts should be toasted and skinned before being added to the batter.
What type of figs are used in the recipe?
The recipe calls for 10 coarsely chopped dried figs, which is roughly 8 ounces.
Is there any specific way to prepare the butter?
The 8 tablespoons of unsalted butter should be melted and then cooled before mixing into the batter.
What size loaf pan is suggested?
An 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan is recommended.
Should I sift the dry ingredients?
Yes, you should sift together the flour, baking powder, and fine sea salt to ensure even distribution.
How do I know when the bread is finished baking?
The top should be beautifully golden, and a toothpick inserted into the center should come out clean.
How long should the loaf cool in the pan?
It should cool in the pan for about 5 minutes before being turned out onto a wire rack.
What is the best way to serve this savory bread?
It is best served warm with a smear of butter or alongside a charcuterie board.
What kind of salt should I use?
The recipe recommends 1 mounded teaspoon of fine sea salt.
How do I prevent the bread from sticking to the pan?
Generously butter the pan or line it with buttered parchment paper and dust it lightly with flour.
Why should I tap the pan on the counter before baking?
Tapping the pan helps to release any trapped air bubbles from the batter.
Is this bread sweet or savory?
It is a savory loaf, though the dried figs provide a subtle sweetness that balances the Gruyère and hazelnuts.
What category of recipe does this fall into?
This is classified as a savory quick bread or appetizer.
Can I serve this bread at room temperature?
Yes, the bread can be enjoyed both warm and at room temperature.
How much black pepper is included?
The recipe uses 1/4 mounded teaspoon of freshly ground black pepper.
Should the eggs be beaten before adding other ingredients?
Yes, whisk the eggs until they are fully combined and slightly frothy before adding the dry ingredients.
How should I incorporate the figs and nuts?
Gently fold them into the batter along with the cheese and pepper to ensure they are well distributed.
What is the texture of the finished loaf?
The loaf is a dense, nutty, and cheesy savory bread with pockets of sweetness from the figs.
How much baking powder is needed?
The recipe requires 1 tablespoon of baking powder.
Can this bread be used for holiday meals?
Yes, it is described as a unique addition to a holiday table or an ideal accompaniment for an aperitif.
What should I do with the parchment paper after baking?
Peel off the parchment paper once the loaf is removed from the pan to allow it to cool completely on a wire rack.