Fig-Date Bread

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).