|Fig and Date Bread|
"I want to have this sweet, dark and hearty bread for breakfast or with afternoon coffee or tea. Try it thinly sliced and topped with cream cheese and a scattering of chopped dates."
- 1 cup chopped pitted dates
- 1 cup chopped dried figs
- 1/4 cup unsalted butter, softened
- 1 1/2 teaspoons baking soda
- 1 cup boiling water
- half of cup white sugar
- half cup chopped walnuts
- 2 eggs
- three/four cup all-purpose flour
- 3/4 cup entire wheat flour
- half teaspoon baking powder
- half of teaspoon salt
|Prep : 20M||Cook : 12M||Ready in : 1H20M|
- Preheat oven to 350 stages F (175 ranges C). Lightly grease an 8x4 inch baking pan.
- In a medium bowl, combine the dates, figs, butter and baking soda. Pour in the boiling water, stir properly and allow stand for 15 minutes.
- Beat the sugar, walnuts and eggs into the date aggregate. Combine the all-cause flour, whole wheat flour, baking powder and salt; stir into the date mixture just until mixed. Pour batter into prepared pan.
- Bake in preheated oven for fifty five to sixty five minutes, or till a toothpick inserted into middle of the loaf comes out clean. Cool inside the pan for 10 minutes, then flip out onto a twine rack to cool absolutely.
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