Walnut Fig Loaf Cake Recipes

FIG AND DATE BREAD

I like to have this sweet, dark and hearty bread for breakfast or with afternoon coffee or tea. Try it thinly sliced and topped with cream cheese and a scattering of chopped dates.

Provided by CORWYNN DARKHOLME

Categories Bread Quick Bread Recipes Fruit Bread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

Fig and Date Bread image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch baking pan.
In a medium bowl, combine the dates, figs, butter and baking soda. Pour in the boiling water, stir well and let stand for 15 minutes.
Beat the sugar, walnuts and eggs into the date mixture. Combine the all-purpose flour, whole wheat flour, baking powder and salt; stir into the date mixture just until blended. Pour batter into prepared pan.
Bake in preheated oven for 55 to 65 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Nutrition Facts : Calories 223.5 calories, Carbohydrate 36.2 g, Cholesterol 41.2 mg, Fat 8.2 g, Fiber 3.3 g, Protein 4.3 g, SaturatedFat 3 g, Sodium 288.3 mg, Sugar 21.8 g

Ingredients

1 cup chopped pitted dates
1 cup chopped dried figs
¼ cup unsalted butter, softened
1 ½ teaspoons baking soda
1 cup boiling water
½ cup white sugar
½ cup chopped walnuts
2 eggs
¾ cup all-purpose flour
¾ cup whole wheat flour
½ teaspoon baking powder
½ teaspoon salt

FIG, NUT & SEED BREAD WITH RICOTTA & FRUIT

Start the day well with this fruit and nut breakfast loaf, spread with cream cheese and topped with orange or apple. It keeps for a month, too

Provided by Sara Buenfeld

Categories Breakfast

Time 1h30m

Yield Cuts into 16 slices (16 servings)

Number Of Ingredients 13

Fig, nut & seed bread with ricotta & fruit image

Steps:

Heat oven to 170C/150C fan/gas 3½. Pour the tea into a large bowl and stir in the figs, sultanas and oats. Set aside to soak.
Meanwhile, line the base and sides of a 1kg loaf tin with baking parchment. Mix together the flour, baking powder, nuts and seeds. Beat the egg into the cooled fruit mixture, then stir the dry ingredients into the wet. Pour into the tin, then level the top and scatter with the extra nuts and sesame seeds.
Bake for 1 hr, then cover the top with foil and bake for 15 mins more until a skewer inserted into the centre of the loaf comes out clean. Remove from the tin to cool, but leave the parchment on until cold. Cut into slices, spread with ricotta and serve with fruit. Will keep in the fridge for 1 month, or freeze in slices.

Nutrition Facts : Calories 249 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium

Ingredients

400ml hot strong black tea
100g dried fig , hard stalks removed, thinly sliced
140g sultana
50g porridge oat
200g self-raising wholemeal flour
1 tsp baking powder
100g mixed nuts (almonds, walnuts, Brazils, hazelnuts), plus 50g for the topping
1 tbsp golden linseed
1 tbsp sesame seed , plus 2 tsp to sprinkle
25g pumpkin seed
1 large egg
25g ricotta per person
1 orange or green apple, thickly sliced, per person

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WALNUT AND FIG LOAF CAKE - COOKIE MADNESS

Web Sep 24, 2014 In a large measuring cup or another bowll, whisk together oil, eggs, water (or buttermilk), vanilla and fig preserves. Add liquid mixture …
From cookiemadness.net
Ratings 1
Servings 8
Cuisine American
Category Dessert

Preheat oven to 325 degrees. Generously grease an 8x4 inch loaf pan. Line bottom and narrow sides with a strip of parchment paper and dust the long sides with flour.
Stir flour, buttermilk powder (if using), sugar, baking soda, salt, and spices together in a mixing bowl.
In a large measuring cup or another bowll, whisk together oil, eggs, water (or buttermilk), vanilla and fig preserves. Add liquid mixture to flour mixture and stir until smooth, then stir in the walnuts. Pour into the loaf pan and bake at 325 for about 1 hour or until loaf tests done. Let cool in pan for about 20 minutes, then carefully loosen with a knife. Don't remove from pan yet. Let cool completely, then turn from pan.

Walnut Fig Loaf Cake Recipes

FIG AND DATE BREAD

I like to have this sweet, dark and hearty bread for breakfast or with afternoon coffee or tea. Try it thinly sliced and topped with cream cheese and a scattering of chopped dates.

FIG, NUT & SEED BREAD WITH RICOTTA & FRUIT

Start the day well with this fruit and nut breakfast loaf, spread with cream cheese and topped with orange or apple. It keeps for a month, too

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