Fig Date and Walnut Quick Bread
Infused with the natural sweetness of dried figs and dates, this Fig Date and Walnut Quick Bread is a moist, flavor-packed treat perfect for any time of day. Toasted walnuts add a satisfying crunch, while hints of cinnamon create a warm, aromatic undertone that complements the fruity richness. Unlike traditional breads, this quick bread comes together easily with no yeast required—just a simple batter that bakes to perfection in under an hour. Whether enjoyed as a hearty breakfast, a mid-afternoon snack, or a dessert served with cream cheese or butter, this loaf is a delicious way to celebrate wholesome ingredients. Plus, it stores beautifully, making it ideal for make-ahead meal prep or freezer-friendly baking.
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Recipe Information
Ingredients
- 1 cup Dried figs
- 1 cup Pitted dates
- 1 cup Boiling water
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Vegetable oil
- 0.75 cup Walnuts, chopped and toasted
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper.
Chop the dried figs and pitted dates into small pieces and place them in a heatproof bowl. Pour the boiling water over the fruit and let it soak for 10 minutes to soften. Drain and set aside.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large mixing bowl, combine granulated sugar and brown sugar with eggs. Use a whisk or electric mixer to beat until the mixture is smooth and slightly pale, about 2 minutes.
Stir in the vanilla extract and vegetable oil until well combined.
Gradually add the dry ingredients to the wet ingredients in batches, stirring gently until just combined. Do not overmix the batter.
Fold in the soaked figs and dates, along with the toasted walnuts, until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as is or with a slather of butter or cream cheese. Store leftovers in an airtight container for up to 4 days, or freeze for longer storage.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 350 mg | 15% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 44.1 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 362 mg | 8% | |
*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.
