Fig-Walnut Bread

Directions

1. 1
   Preheat the oven to 325F.
2. 2
   Coat two 9-by-5-inch loaf pans with butter; set aside.
3. 3
   In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, nutmeg, and salt; set mixture aside.
4. 4
   Bring 1 cup water to a simmer in a medium saucepan.
5. 5
   Remove from heat, and add 1 1/2 cups dried figs; let stand until softened, about 10 minutes.
6. 6
   Transfer figs and liquid to a food processor.
7. 7
   Puree until smooth, about 1 minute; set aside.
8. 8
   In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
9. 9
   Add the eggs, one at a time, and mix to combine, scraping down the sides of the bowl as needed.
10. 10
    Add the flour mixture, and beat until combined, 1 to 2 minutes.
11. 11
    Add the sour cream and reserved fig puree; beat until just incorporated, about 1 minute.
12. 12
    Using a rubber spatula, stir in the remaining chopped figs and the walnuts.
13. 13
    Divide the batter between the prepared pans; smooth the tops with an offset spatula.
14. 14
    Place pans on a baking sheet.
15. 15
    Bake, rotating the sheet halfway through, until deep golden brown and a cake tester inserted in the centers comes out clean, about 1 hour.
16. 16
    Transfer the pans to a wire rack to cool 10 minutes.
17. 17
    Remove loaves from pans and cool completely.
18. 18
    Bread can be kept at room temperature, wrapped well in plastic, for up to 4 days.