Date and Fig Quick Bread

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.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 241 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

Spread walnuts onto a baking sheet.

Step 3

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.

Step 4

Bake in the preheated oven until toasted and fragrant, 5 to 10 minutes. Set aside to cool.

Step 5

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.

Step 6

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.