This is a quick and easy bread to make for breakfast or a snack. You can add nuts if you want, and can vary the sugars, oils, and flours as you see fit. Just keep the same proportions.
1/2cupchopped walnuts,pecans, hickory nuts or butternuts
A pinch of salt
3eggs
1/2cupsugar
1/2cupbrown sugar
1cupchopped figs,about 6 ounces
Instructions
Preheat your oven to 350°F. Use some butter to grease the inside of a loaf pan. Dust the inside with flour; this helps prevent the bread from sticking to the pan. Melt the 1/2 cup of butter.
Mix the flours, baking soda and powder, salt and nuts in a bowl.
In another bowl, beat the eggs with the sugars until well combined. Stirring constantly, incorporate the butter. Add this to the bowl with the flour, stir once, then add the figs. Stir until combined.
Pour the batter into the loaf pan, using a spatula to get everything out of the bowl. Bake uncovered for about 50 minutes, until a toothpick comes out of the loaf cleanly. Let the bread rest 10 minutes, then pop it out of the pan to cool on a rack.
Notes
I use hickory nuts, but any walnut-type nut will work well here.
Variations
You can sub in vegetable oil or coconut oil for the melted butter.
That 1/2 cup of whole wheat flour can be any flour you like.
You can use 100% brown sugar if you want, or any combination of sugars.
If you use dried figs, chop them fine. If they are really hard, soak them in brandy or hot water to soften and then chop.