With a Grateful Prayer and a Thankful Heart: Fig & Date Nut Bread

Wednesday, June 25, 2014

Fig & Date Nut Bread

Brimming with fruit and nuts, Fig & Date Nut Bread packs a lot of nutrition and flavor into every bite.  Great for breakfast spread with cream cheese or an afternoon snack with your favorite beverage. 

 I gave a slice of this rich, moist bread to a friend to see if she liked it. She loved it and took a loaf home to share with her husband. It vanished quickly!

I like to bake this bread in smaller loaves for several reasons. With just the two of us we don't eat a whole loaf that quickly. So, I wrap and freeze the other loaves to keep just-baked freshness whenever we pull it from the freezer and thaw.

Smaller loaves are just the right size to share. A sweet surprise to give to a neighbor or leave on a coworkers desk.

Fig & Date Nut Bread
Slightly adapted from Williams Sonoma


Makes 1 loaf or 3 mini-loaves

1 cup chopped pitted dates
1 cup chopped dried figs
4 Tbs. (1/2 stick) unsalted butter, at room temperature
1 1/2 tsp. baking soda
1 cup boiling water
1/2 cup sugar
1/2 cup chopped walnuts
2 eggs
1 1/2 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt

Preheat an oven to 350ºF. Grease and flour a 1-lb. loaf pan or 3 mini-loaf pans.

In a large bowl, combine the dates, figs, butter and baking soda. Pour in the boiling water, stir well and let stand for 15 minutes.

Using a whisk, beat the sugar, walnuts and eggs into the date mixture; set aside. In another bowl, stir and toss together the all-purpose flour, baking powder and salt. Add to the date mixture and whisk until just blended.

Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes for the regular size loaf pan or 35-40 minutes for the mini-loaf pans. Transfer the pan(s) to a wire rack and let cool for 15 minutes; turn the loaf(s) out onto the rack and let cool completely.

There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.


Sandi said...

This bread looks so yummy and your photography is amazing! It must take you a long time to bake since you stop and take a lot of pictures, but I am GRATEFUL!! :)

Susan said...
This comment has been removed by the author.
Susan said...

Oh LDH, that sounds divine. I'm definitely going to copy that. THANKS.

You are one of the world's BEST bakers and cooks! Susan

Blackberry Lane said...

I would love this. I remember date nut bread in a can from childhood! Keeping you close in my heart and prayers.

lindsey said...

This looks wonderful!

Kristina said...

That looks delicious.

BECKY said...

Oh, how fun to come across your recipe and gorgeous photos! My mother made this bread every year at Christmas time, for quite a few years. I'm so happy that I have her recipe and I've made it often, too. Makes great gifts, especially the mini-loaves, and everyone always loved it! Mother's recipe is just a bit different than yours, but basically the same one! Thanks for fun memories...and I may have to bake some of this way before Christmas time! :)

SavoringTime in the Kitchen said...

I love figs and dates so I know this would taste delicious!

SarahGeorge said...

Wow! Lorraine, Your photography of the sweet bread is so beautiful! No wonder it vanished quickly :)Thanks for the detailed pictures :)

Debbie Huffaker said...

Yummy....I love bread...too well!! This sounds so good!

Laurie said...

I have fallen behind, no, I have neglected reading blogs for quite some time due to my "toddler time" during the school year, and I am just getting back into the swing of things now that I have the summer off. I was excited to see this recipe, Lorraine, as I absolutely love date nut bread and the addition of the figs sounds delicious. I will be making this soon. Also, it has been lovely getting caught up with a few of your posts!

corners of my life said...

So glad to see that someone still cooks with figs and dates. I just bought some this week. Wish I had a piece right now for breakfast.


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