Recipes » Fig Pull Apart Bread

Fig Pull Apart Bread

fb iconpinterest iconpinterest iconlinkedin iconbuffer icon

You may be familiar with pull apart bread known as monkey bread. Fig pull apart bread is a delectable sweet bread that is light, flaky, and loaded with fresh figgy flavor.

This recipe only takes about five minutes of effort to put together, so it’s perfect for a last-minute brunch gathering or even a quickie potluck dessert.

loaf of warm pull apart fig bread

Fig Pull Apart Bread

Our tree produced a decent amount of figs this year, and for once, I managed to grab a few before the deer and crows had a chance to finish them off! The trick, at least at my house, is to pick all the ripe ones each day and vacuum seal them in a jar until you have enough fresh figs to make a small batch of preserves, about 300 grams of figs.

To get started, I recommend that you gather all of the necessary ingredients. In this case, we’re using one large can of Grands flakey honey-butter refrigerated canned biscuits. Open the can and separate the biscuits into two equal-sized layers and repeat until you have 16 layers in all.

grands flaky honey butter biscuits in a can

I also tend to use real vanilla bean paste, rather than vanilla extract. If you choose to use extract, you may need to add up to a half teaspoon more to achieve the same level of flavor that you would get by using Heilala Vanilla.

How long with this last?

The flavor of this delectable fig pull apart bread is so fantastic; there are rarely any leftovers! It’s perfect for a summer breakfast or brunch and can be stored at room temperature for up to a day or in the refrigerator for up to a week. Individual servings can be reheated, but trust me – this bread will be gone before you know it!

Fig Pull Apart Bread Recipe

1 Large can of Grands flakey refrigerated biscuits (16 oz)
1 1/4 cups of Fig Preserves
1/3 cup lightly chopped pecans, optional

Spiced Icing

1 1/2 cups powdered sugar
1/4 cup half and half
1 tsp vanilla
1/4 teaspoon ground cardamom

  1. Heat oven to 350 degrees F.
  2. Line a 9″x5″ loaf pan with parchment paper or spray it liberally with non-stick cooking spray.
  3. loaf pan sprayed with olive oil misto and lined with parchment paper

  4. Gently divide each biscuit in half by its layers, creating 16 biscuit halves.
  5. flaky grands biscuits separated into layers

  6. Spoon about a tablespoon of the fig preserve filling onto each biscuit piece.
  7. canned biscuit layers stacked on parchment paper

  8. Stack the biscuit piece on top of one another, forming fig-filled short stacks.
  9. stack of raw fig pull apart bread ready for oven

  10. Sprinkle with coarsely chopped pecans (or walnuts), if using.
  11. stack of raw fig pull apart bread in loaf pan ready for oven

  12. Cover with foil and bake for 30 minutes.
  13. raw fig pull apart dough in baking pan covered with foil

  14. Remove the fig pull apart bread from the oven and remove the foil, then bake the bread until it is golden brown (about 5-8 minutes). If the filling seeps out and touches the pan, it can burn; this is why you want to place the filling in the center of each biscuit piece.
  15. baked hot fig pull apart bread

  16. Remove from the oven.
  17. honey pecan fig bread

  18. Let the loaf cool for 5 minutes in the pan, then gently grasp the sides of the parchment paper, lift the bread out and place it on a cooling rack to finish cooling completely.
  19. honey pecan fig bread

  20. While the bread is cooling, prepare the icing.
  21. flaky pull apart fig bread being glazed 1

Spiced Cardamom Icing

  1. Whisk together the powdered sugar and ground cardamom, then add all of the half and half, and whisk.
  2. And the vanilla bean paste or vanilla extract and whisk again.
  3. Drizzle liberally over the semi-warm loaf of fig pull-apart bread.

easy fig pull apart bread ingredients

Fig Pull Apart Bread Tips-n-Tricks

stand stacks upright
Peach Pull Apart Bread Stacks, Upright

It makes it easier to keep the stacks all together and neat by propping the loaf pan up on one end, slightly leaning back, like so:

Also, if the filling is not completely cooled, it will cause the biscuit layers to spread excessively, as you can see at the bottom of the stack in the photo above. It will not affect the cooking time, but for best results and even cooking, the filling should be room temperature before layering the bread.

glazed fig pull apart bread 2

glazed fig pull apart bread 2
cropped b101 header logo

Fig Pull Apart Bread

Budget101.com by Melissa 'Liss' Burnell
The decadent rich flavor of figs, complemented with toasted pecans in a delectable pull apart biscuit bread
Add to Collection
Prep Time 10 mins
Cook Time 35 mins
Resting Time 5 mins
Course bread, Breakfast, MYO, Potluck
Servings 6
Calories 576 kcal

Equipment

Ingredients
  

  • 16 OZ Grands flakey refrigerated biscuits 16 oz
  • 1 ¼ cups Fig Preserves
  • cup pecans, lightly chopped optional
Icing

Instructions
 

  • Heat oven to 350 degrees F.
  • Line a 9"x5" loaf pan with parchment paper or spray it liberally with non-stick cooking spray.
  • Gently divide each biscuit in half by its layers, creating 16 biscuit halves.
    16 OZ Grands flakey refrigerated biscuits
  • Spoon about a tablespoon of the fig preserve filling onto each biscuit piece.
    1 1/4 cups Fig Preserves
  • Stack the biscuit piece on top of one another, forming fig-filled short stacks.
  • Sprinkle with coarsely chopped pecans (or walnuts), if using.
    1/3 cup pecans, lightly chopped
  • Cover with foil and bake for 30 minutes.
  • Remove the fig pull apart bread from the oven and remove the foil, then bake the bread until it is golden brown (about 5-8 minutes). If the filling seeps out and touches the pan, it can burn; this is why you want to place the filling in the center of each biscuit piece.
  • Let the loaf cool for 5 minutes in the pan, then gently grasp the sides of the parchment paper, lift the bread out and place it on a cooling rack to finish cooling completely.
  • Icing Directions
  • Whisk together the powdered sugar and ground cardamom, then add all of the half and half, and whisk.
    1 1/2 cups powdered sugar, 1 teaspoon vanilla, 1/4 cup half and half
  • And the vanilla bean paste or vanilla extract and whisk again.
    1 teaspoon vanilla
  • Drizzle liberally over the semi-warm loaf of fig pull-apart bread.
Recipe Size Alteration Note

If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.

Nutrition

Serving: 1gCalories: 576kcalCarbohydrates: 100gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 4mgSodium: 734mgPotassium: 244mgFiber: 2gSugar: 55gVitamin A: 40IUVitamin C: 4mgCalcium: 62mgIron: 3mgNet Carbs: 98g
Tried this recipe?Mention @Budget101com or tag #Budget101com!

View More Dirt Cheap Recipes

Leave a Comment

Rating