Fig, Date, and Walnut Quick Bread

From Cooking Light, August 2006.

• Ready In: 1 hr 5 mins
• Serves: 12

Ingredients

• 3⁄4 cup low-fat buttermilk
• 1⁄2 teaspoon  finely grated lemon rind
• 1⁄4 teaspoon ground nutmeg
• 1⁄8 teaspoon ground cloves
• 2⁄3 cup  chopped dried fig
• 1⁄3 cup  chopped pitted dates
• 1⁄2 cup  packed brown sugar
• 2  tablespoons canola oil
• 2  large eggs
• 3⁄4 cup whole wheat flour
• 3⁄4 cup all-purpose flour
• 1 1⁄2 teaspoons baking soda
• 1⁄8 teaspoon salt
•  cooking spray
• 1⁄3 cup  chopped walnuts

Directions

1. Preheat oven to 350°.
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.
6. Stir in cooled milk mixture.
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.
9. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.
10. Sprinkle walnuts evenly over batter.
11. Bake for 40 minutes or until a wooden pick inserted in center comes out clean.
12. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.