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Date and Fig Quick Bread

TerryWilson

"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."
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Ingredients

1 h 30 m servings 241 cals
Original recipe yields 12 servings (1 loaf)

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.
  2. Spread walnuts onto a baking sheet.
  3. Bake in the preheated oven until toasted and fragrant, 5 to 10 minutes. Set aside to cool.
  4. 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.
  5. 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.
  6. 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


Per Serving: 241 calories; 8.3 g fat; 40.6 g carbohydrates; 4.5 g protein; 41 mg cholesterol; 290 mg sodium. Full nutrition

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Reviews

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Everyone who tasted it really enjoyed it.

A few months ago I made the recipe on this site called Grandma's Date-Nut Bread. It was so good, and I was hoping that this recipe would be similar. While this one was okay, it wasn't what I had...