Fig and Date Bread
Warm, moist, and bursting with natural sweetness, this Fig and Date Bread is the perfect companion for your morning coffee or afternoon tea. Packed with the rich, caramel-like flavors of dried figs and dates, this wholesome loaf is enhanced with a hint of cinnamon and nutmeg, creating a subtle spiced undertone. The recipe uses a unique technique of simmering the dried fruit to soften it, ensuring every bite is tender and flavorful. With optional chopped walnuts for added crunch, this bread is as versatile as it is delicious—perfect for a snack, breakfast, or dessert. Quick to prepare with simple pantry staples like all-purpose flour, brown sugar, and buttermilk, this one-bowl wonder bakes up beautifully golden in just under an hour. Serve warm with a pat of butter or enjoy it plain for a naturally sweet treat that’s rich in fiber, texture, and nostalgia.
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Recipe Information
Ingredients
- 1 cup dried figs
- 1 cup pitted dates
- 1 cup water
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted
- 0.75 cup brown sugar
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 0.5 cup buttermilk
- 0.5 cup walnuts, chopped (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
Place the dried figs and dates in a small saucepan with the water. Bring to a boil, then reduce heat and simmer for 5 minutes to soften the fruit. Remove from heat and let it cool slightly. Once cooled, transfer the mixture to a blender or food processor and pulse until a chunky paste forms. Set aside.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, whisk together the melted butter and brown sugar until smooth. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and buttermilk.
Stir the softened fig and date mixture into the wet ingredients until evenly combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix. If using walnuts, fold them into the batter at this stage.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and cool it in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 378 mg | 16% | |
| Total Carbohydrate | 83.6 g | 30% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 53.1 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 116 mg | 9% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 507 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
