Fig, Date, and Walnut Quick Bread

Breakfast, Snacks.

Fig, Date, and Walnut Quick Bread


Quantity Ingredients
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 figs
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 (about 3 1/2 ounces
3/4 cup all-purpose flour (about 3 1/3 ounces)
1 1/2 teaspoons baking soda
1/8 teaspoon salt
Cooking spray
1/3 cup chopped walnuts


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.

Lightly spoon flours into dry measuring cups; level with a knife. 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 at 350° 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.

Yield:  12 servings (serving size: 1 slice)

CALORIES 192 (27% from fat); FAT 5.8g (sat 0.8g,mono 2g,poly 2.5g); IRON 1.4mg; CHOLESTEROL 36mg; CALCIUM 55mg; CARBOHYDRATE 32.5g; SODIUM 216mg; PROTEIN 4.4g; FIBER 2.9g