Recipe by Vino Girl
From Cooking Light, August 2006.
Top Review by Sephardi Kitchen
I made three of these loaves for gifts, and they came out great! I didn't change a thing except use extra dates since I did not have figs, and use a lot more walnuts since I love them. It did come out a tad dry, but if you serve with honey or butter, they taste wonderful. Will definitely make again :)
- 3⁄4 cup low-fat buttermilk
- 1⁄2 teaspoon finely grated lemon rind
- 1⁄4 teaspoon ground nutmeg
- 1⁄8 teaspoon ground cloves
- 2⁄3 cup chopped dried fig
- 1⁄3 cup chopped pitted dates
- 1⁄2 cup packed brown sugar
- 2 tablespoons canola oil
- 2 large eggs
- 3⁄4 cup whole wheat flour
- 3⁄4 cup all-purpose flour
- 1 1⁄2 teaspoons baking soda
- 1⁄8 teaspoon salt
- cooking spray
- 1⁄3 cup chopped walnuts
Directions See How It's Made
- Preheat oven to 350°.
- Heat first 4 ingredients in a small, heavy saucepan over medium heat just until bubbles begin to form around edge (do not boil).
- Remove from heat; stir in figs and dates.
- Let stand 20 minutes or until fruit softens.
- Combine sugar, oil, and eggs in a large bowl; stir with a whisk until well blended.
- Stir in cooled milk mixture.
- Combine flours, baking soda, and salt in a large bowl; make a well in center of mixture.
- Add milk mixture to flour mixture, stirring just until moist.
- Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.
- Sprinkle walnuts evenly over batter.
- Bake for 40 minutes or until a wooden pick inserted in center comes out clean.
- Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.