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Fig and Date Bread


"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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1 h 20 m servings 223 cals
Original recipe yields 12 servings (1 - 8x4 inch loaf)


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 37
  1. 48 Ratings

Most helpful positive review

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

Most helpful critical review

Sorry, didn't care for this much

Most helpful
Most positive
Least positive

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.

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 ...

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, wond...

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 ...

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.

This a wonderfully moist bread. I had a gastric bypass 2 years ago and can't tolerate a lot of sweets. I make this with Splenda and it is divine! Thanks for the recipe. Great!

Thought this bread was exceptional. Used all whole wheat flour and replaced sugar w/splenda. Fantastic with just a little butter. Will definitely make again. For some reason my bread baked in on...