Looking for a healthier festive bake? This fragrant Fig, Pecan & Wild Orange Loaf delivers all the comforting flavours of a classic fruit pudding—without the refined flour, added sugar or hours of baking.

Naturally sweetened with dried figs and currants, this beautifully moist loaf is enriched with chia seeds, almond meal and crunchy pecans for a nourishing, fibre-rich treat. Delicate notes of vanilla, cinnamon and wild orange create an irresistible aroma that’s perfect for Easter entertaining, breakfast or afternoon tea.

Enjoy warm or toasted with homemade lemon curd, thick coconut yoghurt or, for a delicious sweet-savoury pairing, a generous slice of aged cheddar.

Gluten Free • Dairy Free • Refined Sugar Free • High in Fibre

Serve with my lemon curd, coconut yoghurt or a stunning slice of aged cheddar.

Festive fig, pecan and orange loaf

Recipe by Samantha Gowing

• Total Time0 hours
• YieldServes 6-8 1x
• DietVegetarian

This gluten-free fig loaf is naturally sweetened with dried figs, chia seeds and pecans. A wholesome, flourless loaf perfect for breakfast or afternoon tea.

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Ingredients

1 cup chia seeds

2 cups coconut water

2 cups dried figs, finely sliced

1 cup currants

1/4 cup balsamic vinegar

1 cup water

1 vanilla bean, split

1/2 teaspoon cinnamon

Pinch salt

1 cup almond meal

4 large eggs

6-8 drops orange essential oil – food grade

1 cup pecan nuts, finely chopped

1 teaspoon bicarb soda (aluminium-free)

Orange zest to garnish

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Instructions

1. Preheat the oven to 170°C (150°C fan-forced). Grease and line a standard loaf tin with baking paper.
2. Combine the chia seeds with 2 cups of water in a large bowl. Allow to stand for 20 minutes until a thick gel forms.
3. Meanwhile, soak the dried figs and mixed dried fruit in the vinegar, remaining 1 cup of water and vanilla paste for 10 minutes to soften.
4. Place the almonds and hazelnuts into a food processor and pulse until roughly chopped. You want texture rather than a fine flour.
5. Add the soaked fruit, cinnamon, eggs, bicarbonate of soda and salt to the chia mixture. Stir well until evenly combined.
6. Fold through the chopped nuts until incorporated.
7. Spoon the batter into the prepared loaf tin and smooth the surface. Sprinkle evenly with the coconut flakes, chopped hazelnuts and cacao nibs.
8. Bake for 55–65 minutes, or until the loaf is golden brown and a skewer inserted into the centre comes out clean.
9. Allow the loaf to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.

Notes

Chef’s Tips

• This loaf slices best once completely cooled.
• Store in an airtight container for up to 5 days, or freeze individual slices for quick breakfasts.
• Lightly toast slices before serving to enhance the nutty flavour.
• Replace the dried fruit with chopped dates, apricots or sour cherries for seasonal variation.

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• Prep Time: 30 mins
• Cook Time: 55-65 mins
• Category: Christmas
• Method: Bake
• Cuisine: Modern Australian