Fancy Fig Bread (printable)
Ingredients

Makes one 9x5x3-inch loaf (12 to 16 slices)

2 1/2 cups all-purpose flour
1 tablespoon Clabber Girl or Rumford baking powder
1/2 teaspoon salt
1/2 teaspoon soda
1 (9 oz.) package dried California figs, stemmed and chopped
1 cup chopped hazelnuts or other nuts
2 eggs
1/2 cup oil
1 cup milk or plain yogurt
1/2 cup light or dark molasses or honey

Instructions
Preheat oven to 350°F.; Spray a 9x5x3-inch loaf pan, or generously butter bottom and sides of pan and then dust with flour. In large mixing bowl, stir together flour, baking powder, salt and soda. Stir in figs and nuts. In medium mixing bowl or 1-quart measure, beat eggs, oil, milk and molasses or honey until blended. Pour egg/milk mixture into flour mixture and stir just until dry ingredients are moistened, no more than 25 strokes.

Turn into prepared loaf pan and spread batter evenly. Bake until thin metal or wood skewer comes out clean, about 55 minutes to 1 hour. Let cool in pan 5 minutes, then loosen edges with tip of sharp knife. Turn out onto wire rack to cool completely. Wrap cooled bread in plastic wrap to retain moisture.