Ingredients:

  • 1 cup (150 g) chopped Dried Black Mission Figs
  • 1 cup (150 g) chopped Pitted Medjool Dates
  • 1 teaspoon Baking Soda (Bicarbonate of Soda)
  • 1 cup (240 ml) Boiling Water
  • 1 ¾ cups (210 g) All-Purpose Flour, sifted
  • ¾ cup (150 g) packed Light Brown Sugar
  • 1 teaspoon Baking Powder
  • ½ teaspoon Fine Sea Salt
  • ½ teaspoon Ground Cinnamon
  • ¼ teaspoon Ground Nutmeg
  • 4 tablespoons (55 g) Unsalted Butter, melted and cooled (or neutral oil)
  • 2 Large Eggs, lightly beaten
  • 1 teaspoon Vanilla Extract
  • 1 cup (120 g) Chopped Nuts (Walnuts or Pecans)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with a strip of parchment paper, creating a sling for easy removal.
  2. Soak the Fruit: In a heatproof bowl, combine the chopped figs, dates, and baking soda. Pour the 1 cup of boiling water over the mixture. Stir well and set aside for a minimum of 30 minutes to cool and plump up the fruit. The mixture should become thick and syrupy.
  3. Combine Dry Ingredients: In a large mixing bowl, whisk together the sifted flour, brown sugar, baking powder, salt, cinnamon, and nutmeg until thoroughly combined. Create a small well in the centre.
  4. Combine Wet Ingredients: In a separate small bowl, whisk together the cooled melted butter, beaten eggs, and vanilla extract.
  5. Incorporate Wet into Dry: Pour the wet mixture into the well of the dry ingredients. Stir gently with a rubber spatula until the flour streaks just disappear. Avoid overmixing.
  6. Fold in Fruit and Nuts: Scrape the entire fruit soak mixture (fruit and liquid) into the batter. Fold gently until evenly distributed. Fold in the chopped nuts last.
  7. Bake: Pour the batter into the prepared loaf pan. Bake for 55 to 60 minutes. Test for doneness by inserting a wooden skewer into the centre; it should come out clean or with only a few moist crumbs attached. If the top browns too quickly, loosely tent it with aluminum foil.
  8. Cool: Allow the bread to cool in the pan for 15 minutes before using the parchment sling to lift it out. Transfer the loaf to a wire rack to cool completely before slicing.