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“Date a Fig” Bread

Figs are harvested in Georgia from mid-June to mid-October. Figs are very perishable, so if you do not eat them within a few days, they need to be preserved. Figs are also available commercially dried and canned.

One medium-sized, fresh fig averages 37 calories, 10 grams of carbohydrates and about 2 grams of fiber. A dried fig is typically 48 calories and 12 grams of carbohydrates. Canned figs tend to be smaller, so each one only has about 25 calories and 6 grams of carbohydrate.

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“Date a Fig” Bread Recipe

Thinly sliced, this bread is excellent for breakfast or for a treat with tea as an afternoon pick-me-up. It actually tastes better the day after it is baked!

Tip: To make chopping figs and dates easier, periodically dip the knife in hot water to prevent sticking.

Ingredients:

  • 1 cup, chopped dates
  • 1 cup, chopped dried figs
  • ½ cup, chopped walnuts or pecans
  • 2 tablespoons, canola oil
  • 2 eggs
  • 2 tablespoons, apple sauce
  • ½ cup, all-purpose white flour
  • ½ cup, brown sugar
  • 1 cup, whole wheat flour
  • ½ teaspoon, baking powder
  • ½ teaspoon, baking soda
  • ¾ cup, boiling water
  • Non-stick cooking spray

Instructions:

  1. Preheat oven to 350 degrees. Spray an 8×4-inch bread pan with non-stick cooking spray.
  2. In a medium bowl, combine the dates, figs, oil and apple sauce. Pour boiling water over the fruit mixture. Let stand 15 minutes.
  3. Beat the sugar, nuts and eggs into the date and fig mixture.
  4. In a separate small bowl, combine the two flours, the baking soda and the baking powder. Stir into the fruit mixture until just blended. Pour batter into prepared bread pan.
  5. Bake for 50 minutes or until toothpick inserted into the center of the loaf comes out clean. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

Nutrition Information:

  • Calories – 213
  • Carbohydrates – 37 g.
  • Protein – 4 g.
  • Fat – 7 g.
  • Sodium – 183 mg.
  • Cholesterol – 35 mg.
  • Fiber – 4 g.