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

Ingredients

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