Fig And Date Bread Recipe

Name: Fig And Date Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 cup chopped pitted dates; 1 cup chopped dried figs; 1/4 cup unsalted butter, softened; 1 1/2 teaspoons baking soda; 1 cup boiling water; 1/2 cup white sugar; 1/2 cup chopped walnuts; 2 eggs; 3/4 cup all-purpose flour; 3/4 cup whole wheat flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt

Servings: persons

1 cup chopped pitted dates
1 cup chopped dried figs
1/4 cup unsalted butter, softened
1 1/2 teaspoons baking soda
1 cup boiling water
1/2 cup white sugar
1/2 cup chopped walnuts
2 eggs
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon salt

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup chopped pitted dates, 1 cup chopped dried figs, 1/4 cup unsalted butter, softened, 1 1/2 teaspoons baking soda, and more.

Yes, Fig And Date Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fig And Date Bread

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