Fig and Date Bread

Warm, moist, and bursting with natural sweetness, this Fig and Date Bread is the perfect companion for your morning coffee or afternoon tea. Packed with the rich, caramel-like flavors of dried figs and dates, this wholesome loaf is enhanced with a hint of cinnamon and nutmeg, creating a subtle spiced undertone. The recipe uses a unique technique of simmering the dried fruit to soften it, ensuring every bite is tender and flavorful. With optional chopped walnuts for added crunch, this bread is as versatile as it is delicious—perfect for a snack, breakfast, or dessert. Quick to prepare with simple pantry staples like all-purpose flour, brown sugar, and buttermilk, this one-bowl wonder bakes up beautifully golden in just under an hour. Serve warm with a pat of butter or enjoy it plain for a naturally sweet treat that’s rich in fiber, texture, and nostalgia.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 1 cup dried figs
• 1 cup pitted dates
• 1 cup water
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 0.5 teaspoon salt
• 0.5 cup unsalted butter, melted
• 0.75 cup brown sugar
• 2 pieces large eggs
• 1 teaspoon vanilla extract
• 0.5 cup buttermilk
• 0.5 cup walnuts, chopped (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.

Step 2

Place the dried figs and dates in a small saucepan with the water. Bring to a boil, then reduce heat and simmer for 5 minutes to soften the fruit. Remove from heat and let it cool slightly. Once cooled, transfer the mixture to a blender or food processor and pulse until a chunky paste forms. Set aside.

Step 3

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

Step 4

In a large mixing bowl, whisk together the melted butter and brown sugar until smooth. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and buttermilk.

Step 5

Stir the softened fig and date mixture into the wet ingredients until evenly combined.

Step 6

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix. If using walnuts, fold them into the batter at this stage.

Step 7

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Step 8

Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.

Step 9

Remove the bread from the oven and cool it in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.

Nutrition Facts

Serving size	1186.7 grams (1186.7g)

Amount per serving	% Daily Value*
Calories	2760

Total Fat 57.80g	74%
Saturated Fat 9.70g	49%
Polyunsaturated Fat 0.20g
Cholesterol 385mg	128%
Sodium 3027mg	132%
Total Carbohydrate 530.70g	193%
Dietary Fiber 34.90g	125%
Total Sugars 301.20g
Protein 56.50g	113%

Vitamin D 143IU	717%
Calcium 636mg	49%
Iron 20mg	109%
Potassium 2971mg	63%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.1%

Protein: 7.9%

Carbs: 74.0%