Fig and Date Bread

Fig and Date Bread

33
CORWYNN DARKHOLME 242

"I like to have this sweet, dark and hearty bread for breakfast or with afternoon coffee or tea. Try it thinly sliced and topped with cream cheese and a scattering of chopped dates."

Ingredients

1 h 20 m {{adjustedServings}} servings 223 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 36.2g
  • 12%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 288 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch baking pan.
  2. In a medium bowl, combine the dates, figs, butter and baking soda. Pour in the boiling water, stir well and let stand for 15 minutes.
  3. Beat the sugar, walnuts and eggs into the date mixture. Combine the all-purpose flour, whole wheat flour, baking powder and salt; stir into the date mixture just until blended. Pour batter into prepared pan.
  4. Bake in preheated oven for 55 to 65 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
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Reviews

33
  1. 43 Ratings

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We really like this recipe, figs and dates are interchangeable depending on how much you have of each. I am repeatedly asked for this recipe. It's great. Thanks

I replaced the figs with dates and used the bread to make tea sandwiches for a bridal shower- thinly sliced and spread with 8oz cream cheese mixed with 1/2c chop walnuts and 1/2c chop raisins. ...

great bread- very fruity and easy to make. I substituted raisins for figs and it turne dout nice.we loved its flavour.