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Fig and Date Nut Bread

A delightful homemade bread combining the sweet flavors of figs and dates with crunchy walnuts, perfect for breakfast or as an afternoon snack.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup brown sugar
  • 1/2 cup honey
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
Fruits and Nuts
  • 1 cup dried figs, chopped
  • 1 cup dates, pitted and chopped
  • 1 cup walnuts, chopped

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to prevent sticking.
  2. In a large bowl, mix together the all-purpose flour, baking soda, and salt.
  3. In another bowl, whisk together the brown sugar and honey until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract until fully incorporated.
  4. Gently fold the chopped figs, dates, and walnuts into the wet ingredients.
  5. Gradually pour the wet mixture into the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay!
  6. Pour the batter into your prepared loaf pan.
  7. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy!

Notes

Store your Fig and Date Nut Bread in an airtight container at room temperature for up to 3 days. Freeze for up to 2 months by wrapping tightly in plastic wrap followed by aluminum foil. Reheat in the oven at 350°F (175°C) for about 10-15 minutes when ready to enjoy.