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I gave a slice of this rich, moist bread to a friend to see if she liked it. She loved it and took a loaf home to share with her husband. It vanished quickly!
Mini fig & date nut bread loaves
How to Make
Fig & Date Nut Bread
Makes 1 loaf or 3 mini-loaves
- 1 cup chopped pitted dates
- 1 cup chopped dried figs
- 4 Tbs. (1/2 stick) unsalted butter, at room temperature
- 1 1/2 tsp. baking soda
- 1 cup boiling water
- 1/2 cup sugar
- 1/2 cup chopped walnuts
- 2 eggs
- 1 1/2 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
In a large bowl, combine the dates, figs, butter and baking soda. Pour in the boiling water, stir well and let stand for 15 minutes.
Using a whisk, beat the sugar, walnuts and eggs into the date mixture; set aside. In another bowl, stir and toss together the all-purpose flour, baking powder and salt. Add to the date mixture and whisk until just blended.
Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes for the regular size loaf pan or 35-40 minutes for the mini-loaf pans. Transfer the pan(s) to a wire rack and let cool for 15 minutes; turn the loaf(s) out onto the rack and let cool completely.
I ran this recipe through a recipe analyzer for a nutrition panel that you may find helpful.
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