Fig & Walnut Quick Bread

The figs are almost done for the season because of the rain. Ruined. Rotten and soggy.

I am hoping some sunshine will bring a new harvest in September, because they are a late summer crop anyway (maybe my trees will produce more than 3 figs this year!).



I had a few pathetic fresh figs dying on the counter, they were too mushy for a salad, so I made this nice quick bread (really a cake), and what a cake it was!

Delicious for breakfast and after school snack.

If you don't have fresh figs, dried ones would work just as well.

I thought it might be strange to macerate the figs in dry sherry, but the results were delicious and unusual.



Fig & Walnut Quick Bread (adapted from this site):

Makes one 9-by-5-inch loaf

1 1/2 cups stemmed and coarsely chopped ripe dark or light figs
1/4 cup dry sherry (use the good stuff or use Marsala wine)
1/2 cup light olive oil
1 1/3 cups sugar
2 eggs
1 2/3 cups flour
1/2 cup chopped walnuts, toasted
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
cinnamon sugar for the top (optional)

In a medium sized bowl add the figs and macerate for 15 minutes in the 1/4 cup of sherry.



Toast the nuts and chop them. Set them aside and cool.

In a large bowl, add the sugar and olive oil and beat until light in color. Add the 2 eggs and beat for 2 minutes.

Add the flour and the rest of the dry ingredients to the bowl and mix together. Add in the nuts last.

With a rubber spatula, carefully fold in the figs and sherry so the figs don't mash up too much in the batter.

Pour into a parchment lined or greased 9" loaf pan and sprinkle with cinnamon sugar. Bake for 1 hour.

Let cool in the pan before removing.



Best eaten the next day for breakfast! Yum!

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