Fig and Date Bread Recipe - Allrecipes.com
Fig and Date Bread Recipe
  • READY IN ABOUT hrs

Fig and Date Bread

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 8x4 inch loaf Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    1 hr 20 mins

Directions

  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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Reviews More Reviews

Most Helpful Positive Review
Jul 13, 2003

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
Aug 24, 2011

Sorry, didn't care for this much

 

43 Ratings

Aug 23, 2003

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. So good I had to email the recipe to several people.

 
Sep 15, 2003

great bread- very fruity and easy to make. I substituted raisins for figs and it turne dout nice.we loved its flavour.

 
Apr 14, 2003

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.

 
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.

 
Apr 14, 2003

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.

 
Jun 14, 2003

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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Nutrition

  • Calories
  • 223 kcal
  • 11%
  • Carbohydrates
  • 36.2 g
  • 12%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 288 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

CORWYNN DARKHOLME
232 Followers 0 Saved Recipes
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