Reviewed: Dec. 21, 2005

I made this into three mini-loaves. They rose quite nicely (don't worry if the batter seems to fill only half of the pan). I didn't have figs, so I used golden raisins and very high quality dates (whole, chopped them myself). I also omitted the walnuts (personal preference). The texture is excellent! My friends are quite the epicureans and it is very difficult to find a loaf that appeals to them. This did it! A bit on the sweet side for them, so I will reduce the amount of sugar next time. It toasts very well and I really do think the whole wheat flour is key. I had considered using only all-purpose flour, but I always try to follow the recipe exactly the first time (yes, I know, I substituted raisins and made 3 mini-loaves instead of 1 large one). The dark color really makes it an attractive loaf. Excellent! Will definitely be adding this to my repertoire! Thank you so much! Other alternatives I plan to try: 1. Dates and dried apricots 2. Pre-chopped dates 3. Dates with figs!!! 4. Dates with date syrup (found in Middle Eastern and Whole Foods stores). Date syrup adds the dark, rich flavor without the sweet. 10 Mar 2006 Try this with dates, golden raisins, 1/4 c. thinly sliced crystallized ginger, 1/3 c sugar (since the ginger is sugared), 1/2 tsp clove essence and 1/2 tsp rum essence. If the dates are pre-chopped or generally drier, the resulting bread will be drier.

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Reviewer:

Onigiri

Reviewed: Dec. 20, 2005

This is a great old fashioned bread,the wheat flour gives it a nice texture.

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Reviewer:

darlilly1313

Cooking Level: Intermediate

Home Town: Taunton, Massachusetts, USA

Reviewed: Oct. 23, 2005

Fabulous recipe, I love dates and figs. I like to add crystalized ginger to cream cheese. I think I will try steaming the bread next time.

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Reviewer:

LILY1

Reviewed: Jun. 20, 2005

This was great for using up the figs I had no Idea what to do with. The bread was very moist and the flavor was good. I suggest not leaving the nuts out because the flavor and texture would not be right without them. I substituted applesause for the sugar to make it healthier and it worked OK because dates and figs are very sweet.

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Reviewer:

LISA2242

Reviewed: Feb. 26, 2005

Love dates; and don't mind (dried) figs, read all the helpful reviews, did a double batch and baked in 9"square pan. Did as recipe except I used pecans and soft brown sugar. Gorgeous bread, wonderful fruity sweetness (glad of little sugar usage). Good warm but better after total cool down, love it plain, or with butter or whipped cream/cream cheese. Better use finer chopped/sliced fruits & nuts, makes for neater cutting, else they tend to crumble. If prefer chunky or chewy dried dates then I'd boil them for 10-15 min to soften. Adaptable recipe, sub all dates or all figs or raisins or mixed, very good. Thanks much Corwynn.

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Reviewer:

Sereneblue

Cooking Level: Expert

Reviewed: Dec. 4, 2003

This bread is very good, but I think it needs to sit a day or two. Right out of the oven, it tastes unremarkable, but not bad. A day or two later, I really enjoyed it. Not too sweet (a plus in my book), dark, and hearty. I like that it uses figs; where else do you see figs besides Newtons? Buy chopped, pitted dates and chopped figs. Pretty tedious to chop them yourself, and you end up coated in them! Or eating them all, like yours truly.

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Reviewer:

PTEETSA

Cooking Level: Intermediate

Reviewed: Dec. 13, 2002

Lovely dark rich bread. I did not have whole wheat flour,and substituted King Arthur White Whole Wheat(a nice substitute for those who do not care for the heavy-hearty flavor and consistency of regular whole wheat.) It turned out beautifully. Perfect with cream cheese.

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15 users found this review helpful

Reviewer:

Anne C.

Reviewed: Jun. 21, 2002

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

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Reviewer:

COOKINKIWI

Cooking Level: Expert

Home Town: Auckland, Auckland, New Zealand

Living In: Milton, Ontario, Canada

Reviewed: May 28, 2002

Easy to make, delicious to taste but very rich. Thin slices are best with cream cheese to offset some of the richness. Keeps very well.

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Reviewer:

PETERAMOS

Reviewed: Mar. 11, 2002

I only had white flour in the house, so it wasn't as hearty as I had hoped. I also substituted almonds for walnuts. Next time I want to use the whole wheat flour because this was really close to fabulous. Quite easy.

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