This dark, firm-textured bread has a hearty character. Enjoy it for breakfast or with coffee or tea, thinly sliced and topped with cream cheese and a scattering of chopped dates. It keeps well for several days.
Recipe courtesy of Williams-Sonoma.com
- 1 cup chopped pitted dates
- 1 cup chopped dried figs
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 1 1/2 teaspoons baking soda
- 1 cup boiling water
- 1/2 cup sugar
- 1/2 cup chopped walnuts
- 2 eggs
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 Preheat an oven to 350ºF. Grease and flour a 1-pound loaf pan.
- 2 Using a whisk, beat the sugar, walnuts and eggs into the date mixture; set aside. In another bowl, stir and toss together the all-purpose and whole wheat flours, baking powder and salt. Add to the date mixture and whisk until just blended.
- 3 Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes, then turn the loaf out onto the rack and let cool completely. Makes 1 loaf.