Fig Date And Walnut Bread Recipes

FIG AND DATE BREAD

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.

FIG, DATE, AND WALNUT QUICK BREAD

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.

FIG AND DATE BREAD

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.

WALNUT-FIG BREAD

Steps:

• Stir warm water, sugar, and yeast in a small bowl until yeast is dissolved. Let mixture stand until foamy, about 5 minutes. Brush a large bowl with oil and set aside.
• Place flours, 1 cup dried figs, fennel seeds, and salt in another bowl. Add yeast mixture; bring mixture together with your hands. Turn out dough onto a lightly floured work surface; knead until smooth and elastic, about 5 minutes.
• Transfer dough to oiled bowl, and cover loosely with a piece of lightly oiled plastic wrap. Let dough rise in a warm place until almost doubled in bulk, about 1 hour.
• Preheat oven to 375 degrees. Turn out dough onto a lightly floured work surface, and knead in walnuts and remaining 1 cup dried figs (be aggressive with the dough to work in nuts and figs). Shape dough into a ball; pull seams in toward bottom to stretch and smooth top.
• Brush a baking sheet with oil; place dough in the middle. Loosely cover with a piece of lightly oiled plastic wrap. Let dough rise in a warm place until almost doubled in bulk, about 40 minutes.
• Bake until bread is light golden brown, about 30 minutes. Loosely tent with foil, and continue to bake until an instant-read thermometer inserted in the bottom of loaf registers 180 degrees and comes out clean, about 30 minutes more. Immediately transfer loaf to a wire rack; let cool completely before slicing.

DATE AND FIG QUICK BREAD

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.

WALNUT DATE BREAD

Steps:

• In a large bowl, combine the dates, water and butter; let stand for 5 minutes. In a large bowl, combine the flour, sugar, walnuts, baking soda and salt. In a small bowl, combine the eggs, vanilla and date mixture. Stir into dry ingredients just until moistened. , Pour into two greased 8x4-in. loaf pans. Bake at 375° for 45-50 minutes or until a toothpick comes out clean. Cover loosely with foil if top browns to quickly. Cool for 10 minutes before removing from pans to wire racks.

FIG-WALNUT BREAD

Steps:

• Preheat the oven to 325°F. Coat two 9-by-5-inch loaf pans with butter; set aside. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, nutmeg, and salt; set mixture aside.
• Bring 1 cup water to a simmer in a medium saucepan. Remove from heat, and add 1 1/2 cups dried figs; let stand until softened, about 10 minutes. Transfer figs and liquid to a food processor. Purée until smooth, about 1 minute; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, and mix to combine, scraping down the sides of the bowl as needed. Add the flour mixture, and beat until combined, 1 to 2 minutes. Add the sour cream and reserved fig purée; beat until just incorporated, about 1 minute. Using a rubber spatula, stir in the remaining chopped figs and the walnuts.
• Divide the batter between the prepared pans; smooth the tops with an offset spatula. Place pans on a baking sheet. Bake, rotating the sheet halfway through, until deep golden brown and a cake tester inserted in the centers comes out clean, about 1 hour. Transfer the pans to a wire rack to cool 10 minutes. Remove loaves from pans and cool completely. Bread can be kept at room temperature, wrapped well in plastic, for up to 4 days.