A bit unusual but good all the same. You may substitute plumped raisins for the figs if you like. You may also use Splenda®. To prevent crumbling, use finely diced dates or boil whole dates for 10 minutes before chopping. Serve with cream cheese.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.
Spread walnuts onto a baking sheet.
Bake in the preheated oven until toasted and fragrant, 5 to 10 minutes. Set aside to cool.
Mix dates, figs, butter, and baking soda together in a bowl. Pour boiling water over the date mixture. Let sit for figs to slightly rehydrate, 15 to 20 minutes.
Stir sugar, walnuts, and eggs into date mixture. Whisk all-purpose flour, whole wheat flour, salt, and baking soda together in a separate bowl. Stir flour mixture into date mixture until batter is just combined. Pour batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Per Serving: 241 calories; protein 4.5g; carbohydrates 40.6g; fat 8.3g; cholesterol 41.2mg; sodium 290mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.