Fig & Date Nut Bread
This Fig & Date Nut Bread is a delightful blend of sweet figs and dates with crispy nuts, perfect for breakfast or an afternoon snack. Its moist texture and rich flavor make it an excellent addition to any table.
Equipment
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 loaf pan (9x5 inches)
- 1 mixer (hand or stand)
- 1 wooden spoon or spatula
- 1 oven
Ingredients
- 1 cup dried figs, chopped
- 1 cup medjool dates, pitted and chopped
- ½ cup walnuts or pecans, chopped
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your loaf pan.
- In a mixing bowl, combine the chopped figs, dates, and nuts. Set aside.
- In another bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together.
- In a larger mixing bowl, cream the softened butter and both sugars together until light and fluffy with a mixer.
- Beat in the eggs one at a time, making sure each is well incorporated.
- Add in the buttermilk and vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the fig, date, and nut mixture until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
This bread can be stored at room temperature for up to 3 days or refrigerated for up to a week.
For added flavor, try adding orange zest or a handful of chocolate chips.
Serve slices warm with butter for a delightful treat, or toast it for added crunch.