FIG AND DATE BREAD
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
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
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
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
FIG, DATE, AND WALNUT QUICK BREAD
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
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
WALNUT DATE BREAD
Many years ago when I was sick, a dear friend stopped with a pot of soup and this beautiful bread. Every cook should have a copy of this traditional quick bread recipe in his or her files.
Provided by Taste of Home
Time 1h
Yield 2 loaves (12 slices each).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 120 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 181mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
FIG AND DATE BREAD
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
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-DATE QUICK BREAD
I can remember my Aunt Emma making this bread, and I loved it. This recipe must be 60 or more years old.
Provided by Taste of Home
Time 1h10m
Yield 1 loaf.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the dates and water; let stand for 15 minutes (do not drain). In a bowl, cream butter and brown sugar; add egg and mix well. Combine flour, baking soda and salt; add to the creamed mixture alternately with dates and liquid. Stir in walnuts. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 203 calories, Fat 7g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 147mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.
WALNUT-FIG BREAD
A hearty bread is your reward for flexing your muscles as you knead this dense dough.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 3h15m
Yield Makes 1 loaf
Number Of Ingredients 10
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.
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FIG, DATE, AND WALNUT QUICK BREAD RECIPE | MYRECIPES
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4/5 (4)Calories 192 per servingServings 12
- 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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