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.
Original recipe makes 1 – 8×4 inch loaf
Ingredients
1 cup chopped pitted dates
1 cup chopped dried figs
1/4 cup unsalted butter, softened
1 1/2 teaspoons baking soda
1 cup boiling water
1/2 cup white sugar
1/2 cup chopped walnuts
2 eggs
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon salt
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PREP
20 mins
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COOK
1 hr
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READY IN
1 hr 20 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×4 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
Calories: 223 kcal
Carbohydrates: 36.2 g
Cholesterol: 45 mg
Fat: 8.2 g
Fiber: 3.3 g
Protein: 4.3 g
Sodium: 288 mg