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| Figgy Date Nut Bread |
A lack of dates to fulfill the recipe led to this tasty combination of figs and dates in this easy, old-fashioned recipe.
The original recipe comes from a really old cookbook we used to use when I was growing up.
Tom says that I am "on to something" with the figs in this bread. That means he really liked it.
Since I make date nut bread for Tom for most Christmases, I am making the effort to write up the modified, figgy version so I can make it for him again next year.
Here are both the original and the modified versions of the recipe:
Date Nut Bread
(from Madge M. Shaw, Borger H.S., Borger, Texas)
Serves 12
1 package dates (2 cups)
1 cup boiling water
1 egg
1 cup sugar
1 3/4 cups flour
1 t. soda
1/8 t. salt
1 t. vanilla
1 cup nuts
Cut up dates, pour 1 cup boiling water over and soak. Beat egg and sugar until creamy, add dry ingredients, nuts and dates. Bake in loaf pan 55 minutes in 350 degree F. oven.
FIGGY Date Nut Bread
(adapted from above recipe)
1 1/4 cup chopped dates
3/4 cup chopped dried dates, stems removed
1 cup boiling water
1 egg
1 cup sugar
1 3/4 cup flour
1 t. soda
1/8 t. salt
1 t. vanilla
1 cup pecans, broken in to large pieces or chopped
Preheat oven to 350 degrees F. Grease a loaf pan generously with butter.
Be sure to remove the stems from the figs. Cut up dried fruit, then pour 1 cup boiling water over and soak for 15 minutes. Fruit should be soft. If not, soak longer. In a separate bowl, beat together egg and sugar until creamy. Add the dry ingredients, then fold in the nuts and the dates.
Pour into loaf pan, and bake until a tooth pick comes out clean, about 55 minutes.
Let it cool in the pan for 15 minutes then remove and cool on a wire rack.
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