Fig and Date Bread

Fig and Date Bread

32 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
CORWYNN DARKHOLME
Recipe by  CORWYNN DARKHOLME

“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.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 8x4 inch loaf

Directions

  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 (32)

Rate This Recipe
COOKINKIWI
25

COOKINKIWI

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

STPAULI
19

STPAULI

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. So good I had to email the recipe to several people.

MRAMAKRI
19

MRAMAKRI

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

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 223 cal
  • 11%
  • Fat
  • 8.2 g
  • 13%
  • Carbs
  • 36.2 g
  • 12%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 45 mg
  • 15%
  • Sodium
  • 288 mg
  • 12%

Based on a 2,000 calorie diet

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Date and Fig Quick Bread