Friday, May 06, 2005

Fig, Date, and Walnut Quick Bread

Fig, Date, and Walnut Quick Bread (Adapted from CL)

3/4 cup buttermilk
1/2 teaspoon fresh grated lemon zest
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
2/3 cup chopped dried black mission 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 pastry flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1/3 cup chopped walnuts, toasted

Preheat oven to 350

In a small saucepan, heat buttermilk, lemon zest, nutmeg and cloves over medium heat just until it begins to show signs of bubbles beginning to form - do not boil. Remove from heat and mix in chopped figs and dates. Let stand for 20 minutes to soften the fruit.

In a medium bowl, whisk together sugar, oil and eggs until well blended. Stir in cooled buttermilk mixture.

In a large bowl, whisk together flours, baking soda and salt. Pour the wet ingredients into the flour mixture and stir just until moist - fold in the walnuts. Scoop batter into an 8" x 4" loaf pan lightly coated with nonstick spray.

Bake until a toothpick placed in the center comes out with a few moist crumbs attached. Remove and let cool for 10 minutes - remove the bread from the pan and set on a wire rack to cool completely.

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