Fig-Date Bread
Fig-Date Bread is rated
out of
5 by
1.
Prep Time:
25 minutes
Cook Time:
50 minutes
Servings:
8
This dark, firm-textured bread has a hearty character. Enjoy it for breakfast or with coffee or tea, thinly sliced and topped with cream cheese and a scattering of chopped dates. It keeps well for several days.
Ingredients:
- 1 cup chopped pitted dates
- 1 cup chopped dried figs
- 4 Tbs. (1/2 stick) unsalted butter, at
room temperature - 1 1/2 tsp. baking soda
- 1 cup boiling water
- 1/2 cup sugar
- 1/2 cup chopped walnuts
- 2 eggs
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
Directions:
Preheat an oven to 350ºF. Grease and flour a 1-lb. loaf pan.
In a large bowl, combine the dates, figs, butter and baking soda. Pour in the boiling water, stir well and let stand for 15 minutes.
Using a whisk, beat the sugar, walnuts and eggs into the date mixture; set aside. In another bowl, stir and toss together the all-purpose and whole wheat flours, baking powder and salt. Add to the date mixture and whisk until just blended.
Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes, then turn the loaf out onto the rack and let cool completely. Makes 1 loaf.
Adapted from
Williams-Sonoma Kitchen Library Series,
Muffins & Quick Breads,
by John Phillip Carroll
(Time-Life Books, 1993).
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Rated 4 out of
5
by
Katyma from
Yummie after school snack for kids
In our family we all LOVE this fig/date bread. It's a great (fall) after school snack for kids too. It's so easy to prepare. I often divide the batter in three smaller carton cake molds, which makes is prefect for freezing as well.
Date published: 2012-09-11