Fig, Date, and Walnut Quick Bread

Ingredients

• 1.5 teaspoons baking soda 
• 0.5 cup brown sugar packed
• 2 tablespoons canola oil 
• 0.3 cup dates pitted chopped
• 0.7 cup figs dried chopped
• 2 large eggs 
• 3.3 ounces flour all-purpose
• 0.1 teaspoon ground cloves 
• 0.3 teaspoon ground nutmeg 
• 0.5 teaspoon lemon rind finely grated
• 0.8 cup buttermilk low-fat
• 0.1 teaspoon salt 
• 0.3 cup walnuts chopped
• 3.5 ounces flour whole wheat

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• wire rack
• loaf pan
• measuring cup

Directions

1. Preheat oven to 35
2. Heat first 4 ingredients in a small, heavy saucepan over medium heat just until bubbles begin to form around edge (do not boil).
3. Remove from heat; stir in figs and dates.
4. Let stand 20 minutes or until fruit softens.
5. Combine sugar, oil, and eggs in a large bowl; stir with a whisk until well blended. Stir in cooled milk mixture.
6. Lightly spoon flours into dry measuring cups; level with a knife.
7. Combine flours, baking soda, and salt in a large bowl; make a well in center of mixture.
8. Add milk mixture to flour mixture, stirring just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.
9. Sprinkle walnuts evenly over batter.
10. 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.