Date and Fig Quick Bread

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TerryWilson 10

"A bit unusual but good all the same. You may substitute plumped raisins for the figs if you like. You may also use Splenda®. To prevent crumbling, use finely diced dates or boil whole dates for 10 minutes before chopping. Serve with cream cheese."
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1 h 30 m servings 241 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 40.6g
  • 13%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 290 mg
  • 12%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.
  2. Spread walnuts onto a baking sheet.
  3. Bake in the preheated oven until toasted and fragrant, 5 to 10 minutes. Set aside to cool.
  4. Mix dates, figs, butter, and baking soda together in a bowl. Pour boiling water over the date mixture. Let sit for figs to slightly rehydrate, 15 to 20 minutes.
  5. Stir sugar, walnuts, and eggs into date mixture. Whisk all-purpose flour, whole wheat flour, salt, and baking soda together in a separate bowl. Stir flour mixture into date mixture until batter is just combined. Pour batter into the prepared loaf pan.
  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.



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