Fig & Date Nut Bread Recipe

I adapted a Fig Bread Recipe from Williams Sonoma with one pantry swap and a small technique shift that changes how the loaf holds together and how long it keeps.

I love a loaf that keeps secrets, and this Fig & Date Nut Bread, slightly adapted from Williams Sonoma, definitely does. I tuck in dried figs and pitted dates so each slice has chewy surprises that pop up where you least expect them.

I call it my Fig Bread Recipe because, well, it never behaves like a usual loaf; it teases with little bursts of sweetness and a texture that makes you look twice. I don’t always get things perfect, but this one asks questions instead of answering them, and that’s exactly why I keep baking it.

Ingredients

• Figs: Naturally sweet, high in fibre and potassium, add chewy texture and little earthiness.
• Dates: Very sweet, rich in natural sugar and fiber, boost caramel notes and moisture.
• Walnuts or pecans: Provide healthy fats, protein and crunch, bring a toasty bitterness.
• Brown sugar: Adds molassesy sweetness and deep flavor, helps keep the loaf moist.
• Buttermilk: Tangy and tenderizing, reacts with baking soda, makes crumb soft and slightly tangy.
• Butter: Adds richness and flavor, helps brown the crust and gives a smooth mouthfeel.
• Orange zest: Bright citrus lift, cuts the sweetness and adds fresh scent to slices.

Ingredient Quantities

• 2 cups (240 g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup (220 g) packed light brown sugar
• 2 large eggs
• 1/2 cup (115 g) unsalted butter, melted
• 1 cup (240 ml) buttermilk
• 1 teaspoon vanilla extract
• 1 cup (about 150 g) dried figs stems removed and chopped
• 1 cup (about 150 g) pitted dates chopped
• 1 cup (about 100 g) chopped walnuts or pecans
• Zest of 1 orange (optional)

How to Make this

1. Preheat oven to 350 F (175 C). Grease a 9 by 5 inch loaf pan and line with parchment leaving an overhang for easy lifting.

2. In a medium bowl whisk together 2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon fine salt, 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg. Set aside.

3. In a large bowl whisk 1 cup packed light brown sugar with 2 large eggs until smooth. Stir in 1/2 cup melted unsalted butter, 1 cup buttermilk and 1 teaspoon vanilla extract. If using, add the zest of 1 orange now.

4. Toss the chopped dried figs (1 cup) and chopped dates (1 cup) with about 1 tablespoon of the reserved dry flour mix. This helps keep them from sinking. If you want them plumper, stir them with 1 or 2 tablespoons of the buttermilk and let sit 5 to 10 minutes.

5. Add the dry ingredients to the wet and fold gently with a spatula until just combined. A few streaks of flour are fine, dont overmix or bread will be tough.

6. Fold in 1 cup chopped walnuts or pecans until the fruit and nuts are evenly distributed.

7. Scrape the batter into the prepared pan and smooth the top with a spatula. If the batter seems very thick, shake the pan a little to settle it.

8. Bake 50 to 65 minutes until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs. Start checking at 45 minutes. If the top is browning too fast, loosely tent with foil.

9. Cool the loaf in the pan on a rack for 10 to 15 minutes, then lift it out using the parchment and let cool completely before slicing. It slices much cleaner when fully cool.

10. Storage tip: keep wrapped at room temperature up to 3 days or freeze individual slices. To serve, warm a slice briefly in the toaster oven or microwave for best flavor. Dont skip coating the fruit with flour, that little trick really helps.

Equipment Needed

1. Oven (preheat to 350 F)
2. 9 x 5 inch loaf pan, lined with parchment and greased
3. Large mixing bowl
4. Medium mixing bowl
5. Whisk
6. Rubber spatula for folding and scraping
7. Measuring cups and spoons (or kitchen scale for more accuracy)
8. Knife and cutting board for chopping fruit and nuts
9. Cooling rack, toothpick or cake tester, plus oven mitts and foil for tenting if needed

FAQ

Fig & Date Nut Bread Recipe Substitutions and Variations

• All-purpose flour: swap up to half with whole wheat flour (try 1 cup whole wheat + 1 cup AP) for a nuttier, denser loaf; for gluten free use a 1:1 gluten-free all-purpose blend with xanthan gum, no other change needed but crumb may be different.
• Unsalted butter: use an equal amount of neutral oil (vegetable, canola or light olive) for same moisture, or coconut oil 1:1 for a hint of coconut; to cut fat you can replace up to half the butter with applesauce 1:1, bread will be moister and a bit less tender.
• Buttermilk: make 1 cup by stirring 1 tablespoon lemon juice or white vinegar into 1 cup milk and let sit 5 minutes, or use plain yogurt thinned with a little milk 1:1 for the same tang and texture.
• Dried figs or dates: swap with chopped dried apricots, prunes or raisins in equal amounts; if your dried fruit is very dry soak it in warm water or tea for 10 minutes then drain so you get soft, jammy bites.

Pro Tips

– Soak the figs and dates for a few minutes in warm tea, orange juice, or even a splash of rum to plump them up. Drain well but save a tablespoon of the soaking liquid to loosen the batter if it seems too thick. Also toss the chopped fruit with a little of the dry flour so they dont all sink to the bottom.

– Bring eggs, buttermilk and any other cold ingredients to room temp before mixing, and let melted butter cool a bit so it doesnt cook the eggs. Fold the dry into the wet gently with a spatula, stop when you still see a few streaks. Overmixing = tough loaf.

– Rotate the pan once during baking for even color, start checking doneness at 45 minutes, and test near the middle but away from big fruit pockets. If the top is getting too brown, loosely tent with foil and keep baking until a toothpick shows moist crumbs not raw batter.

– Cool the loaf in the pan 10 to 15 minutes, then lift out and cool completely before slicing for clean cuts. Leftovers keep well wrapped at room temp for a few days or freeze slices flat; to revive frozen or stale slices warm them wrapped in foil in a low oven for best texture.