Date and Fig Quick Bread
Date and Fig Quick Bread bakes up moist and gently sweet, with jammy pockets of dried fruit and a tender crumb enriched by walnuts. It’s dark and hearty without being heavy, perfect sliced for breakfast or paired with afternoon coffee or tea, and lovely topped with a swipe of cream cheese.
- Prep25 mins
- Cook55 mins
- Serves12
- DifficultyMedium
- 1
Heat the oven to 350 degrees F (175 degrees C) and lightly grease an 8x4-inch baking pan.
- 2
In a medium bowl, combine the dates, figs, butter, and baking soda. Add the boiling water, stir thoroughly, and let sit for 15 minutes.
- 3
Beat the sugar, walnuts, and eggs into the date mixture.
- 4
In a separate bowl, whisk together both flours, the baking powder, and the salt. Stir this flour mixture into the date mixture just until combined, then pour the batter into the prepared pan.
- 5
Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- 6
Remove from the oven and let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Calories 273.37 kcal Moderate
- Protein 5.08 g Moderate
- Carbs 45.71 g Moderate
- Total Fat 8.5 g Moderate
- Saturated Fat 2.98 g Moderate
- Trans Fat 0.01 g High
- Cholesterol 48.61 mg Moderate
- Sodium 23.41 mg Low Source
- Fiber 5.81 g Good Source
- Sugar 28.59 g High
- Added Sugar 0.83 g Low Source
- Calcium 43.23 mg Low Source
- Iron 1.81 mg Moderate
- Potassium 300.12 mg Low Source
- Vitamin A 48.18 mcg_rae Low Source
- Vitamin C 0.07 mg Low Source
- Vitamin D 0.3 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tree Nuts 🌰
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten