Best Date Fig Bread Recipes

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FIG AND DATE BREAD



Fig and Date Bread image

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.

Provided by CORWYNN DARKHOLME

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

1 cup chopped pitted dates
1 cup chopped dried figs
¼ cup unsalted butter, softened
1 ½ teaspoons baking soda
1 cup boiling water
½ cup white sugar
½ cup chopped walnuts
2 eggs
¾ cup all-purpose flour
¾ cup whole wheat flour
½ teaspoon baking powder
½ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch baking pan.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 223.5 calories, Carbohydrate 36.2 g, Cholesterol 41.2 mg, Fat 8.2 g, Fiber 3.3 g, Protein 4.3 g, SaturatedFat 3 g, Sodium 288.3 mg, Sugar 21.8 g

DATE AND FIG QUICK BREAD



Date and Fig Quick Bread image

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.

Provided by TerryWilson

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h30m

Yield 12

Number Of Ingredients 12

½ cup chopped walnuts
1 cup dates, pitted and chopped
1 cup chopped dried figs
¼ cup unsalted butter, softened
1 ½ teaspoons baking soda
1 cup boiling water
½ cup white sugar
2 large eggs, room temperature
¾ cup all-purpose flour
¾ cup whole wheat flour
½ teaspoon salt
½ teaspoon baking powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.
  • Spread walnuts onto a baking sheet.
  • Bake in the preheated oven until toasted and fragrant, 5 to 10 minutes. Set aside to cool.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 240.8 calories, Carbohydrate 40.6 g, Cholesterol 41.2 mg, Fat 8.3 g, Fiber 4.5 g, Protein 4.5 g, SaturatedFat 3.1 g, Sodium 290 mg, Sugar 25.1 g

ZUCCHINI DATE, FIG AND NUT BREAD.



Zucchini Date, fig and nut bread. image

I just returned from India with some of the best dates I have ever eaten and my garden is producing Zucchini like carazy...This is a new recipe..Hope you enjoy it.

Provided by lenora yenny

Categories     Sweet Breads

Time 2h

Number Of Ingredients 16

2 c dates, chopped, and rolled in flour
1 c figs, chopped, roll in flour
9 eggs
2 stick butter, melted or margarine
2 c vegetable oil
6 c sugar, or can use 2 cups splendar and 4 cups sugar
6 tsp vanilla
1 can(s) 15 oz applesauce
6 c grated zucchini
9 c flour
6 tsp baking soda
3 tsp salt
3 tsp baking powder
3 tsp cinnamon
2 tsp nutmeg
2 c chopped walnuts

Steps:

  • 1. put all dry ingredients, flour, slat, baking powder, baking soda, salt and spices in large bowl and mix and set aside.
  • 2. put chopped dates and figs aside in a bowl and chopped nuts in another. Have zucchini grated in another bowl. you can use all dated but I also had the figs...
  • 3. now we can begin.. in electric mixer place 9 eggs and begin to beat add melted butter and oil and whip add sugar,vanilla and beat well add applesauce take bowl of dry ingredients and begin to spoon into the mixer at low speed. alternate with a cup of zucchini at a time unil all flour and zucchini are mixed in. add the dates and figs and nuts mix gently and shut off mixer. with spatula make sure all is mixed in from around the bowl. prepare 8 large bread pans or as many small as you like...I used 5 smaller or medium pans bread pans and then a 13x15 glass pan for the rest...I use a larger pan sometimes and then cut it to share with my neighbors. grease and flour the pans.. add the batter. preheat over to 350 degrees any time you want to..I usually turn my oven on just as I am about to grease my pans. bake abt 1 hour at 350degrees..cool or serve warm...great warm with butter and cool with cream cheese.. rolling the dates and figs in the flour keeps them from falling to the bottom of the cake or bread. Enjoy..

FIG, DATE, AND WALNUT QUICK BREAD



Fig, Date, and Walnut Quick Bread image

Make and share this Fig, Date, and Walnut Quick Bread recipe from Food.com.

Provided by Vino Girl

Categories     Quick Breads

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 15

3/4 cup low-fat buttermilk
1/2 teaspoon finely grated lemon rind
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2/3 cup chopped dried fig
1/3 cup chopped pitted dates
1/2 cup packed brown sugar
2 tablespoons canola oil
2 large eggs
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking soda
1/8 teaspoon salt
cooking spray
1/3 cup chopped walnuts

Steps:

  • Preheat oven to 350°.
  • Heat first 4 ingredients in a small, heavy saucepan over medium heat just until bubbles begin to form around edge (do not boil).
  • Remove from heat; stir in figs and dates.
  • Let stand 20 minutes or until fruit softens.
  • Combine sugar, oil, and eggs in a large bowl; stir with a whisk until well blended.
  • Stir in cooled milk mixture.
  • Combine flours, baking soda, and salt in a large bowl; make a well in center of mixture.
  • Add milk mixture to flour mixture, stirring just until moist.
  • Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.
  • Sprinkle walnuts evenly over batter.
  • Bake for 40 minutes or until a wooden pick inserted in center comes out clean.
  • Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.

Nutrition Facts : Calories 183.6, Fat 5.8, SaturatedFat 0.8, Cholesterol 35.9, Sodium 214.5, Carbohydrate 30.6, Fiber 2.6, Sugar 16.9, Protein 4.3

FIG AND DATE BREAD



Fig and Date Bread image

Make and share this Fig and Date Bread recipe from Food.com.

Provided by Mirj2338

Categories     Quick Breads

Time 1h20m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 12

1 cup chopped pitted dates
1 cup chopped dried fig
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

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lightly grease an 8x4 inch baking pan.
  • 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.
  • 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.
  • 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.

DATE & FIG BREAD



Date & fig bread image

A sourdough-style bread that's just bursting with fruit and flavour - it bakes in just 20 minutes

Provided by Good Food team

Categories     Dinner, Side dish, Snack, Supper

Time 15h

Yield Makes 20 rolls

Number Of Ingredients 12

400g wholemeal flour
7g sachet fast-action yeast
300ml water
175g wholemeal flour
400g strong white flour
2 tsp salt
7g sachet fast-action yeast
140g butter, melted
1 tbsp treacle
225ml water
200g figs, coarsely chopped
100g dates coarsely chopped

Steps:

  • Mix the starter ingredients together in a bowl. Turn out and knead for 10 minutes. Place in a lightly oiled bowl and leave to rise overnight in the fridge.
  • To make the second dough, mix the remaining flours, salt and yeast in a large bowl. Make a well in the centre, stir together the butter and treacle, then pour in the dry ingredients along with almost all the water. If the dough seems a little stiff, add the rest of the water. Turn out onto a lightly floured work surface. Knead the starter into the dough and knead for 10 mins. Put the dough into a lightly oiled bowl and leave to rise for 1 hour until doubled in size.
  • Turn out onto a lightly floured work surface. Press the dough out into a rectangle about 2.5cm thick and sprinkle over the figs and dates, then roll up like a Swiss roll, kneading to combine evenly. Cut into 20 pieces and shape into rolls. Leave for 1 hour to prove until doubled in size. Heat oven to 220C/fan 200C/gas 7. Bake for 18-20 mins, until the rolls sound hollow when tapped underneath. Leave to cool on a wire rack.

Nutrition Facts : Calories 248 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium

FIG, DATE, AND WALNUT BREAD



FIG, DATE, AND WALNUT BREAD image

Categories     Bread     Fruit     Bake

Number Of Ingredients 14

3/4 cup low-fat buttermilk
1/2 teaspoon finely grated lemon rind
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2/3 cup chopped dried figs
1/3 cup chopped pitted dates
1/2 cup packed brown sugar
2 tablespoons canola oil
2 large eggs
3/4 cup whole wheat flour (about 3 1/2 ounces)
3/4 cup all-purpose flour (about 3 1/3 ounces)
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1/3 cup chopped walnuts

Steps:

  • Preheat oven to 350°. Heat first 4 ingredients in a small, heavy saucepan over medium heat just until bubbles begin to form around edge (do not boil). Remove from heat; stir in figs and dates. Let stand 20 minutes or until fruit softens. Combine sugar, oil, and eggs in a large bowl; stir with a whisk until well blended. Stir in cooled milk mixture. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, and salt in a large bowl; make a well in center of mixture. Add milk mixture to flour mixture, stirring just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Sprinkle walnuts evenly over batter. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.

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