Fig-Walnut Bread

• 2 sticks (1 cup) unsalted butter, room temperature, plus more for pans
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• Pinch of freshly grated nutmeg
• 1 teaspoon salt
• 1 pound (about 3 cups) dried figs, stemmed and chopped into 1/2-inch pieces
• 1 3/4 cups packed light-brown sugar
• 4 large eggs
• 1 cup sour cream
• 1 cup (about 3 ounces) walnuts, toasted and coarsely chopped

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

unsalted butter, allpurpose, baking soda, baking powder, ground cinnamon, ground allspice, nutmeg, salt, lightbrown sugar, eggs, sour cream, walnuts

Taken from www.epicurious.com/recipes/food/views/fig-walnut-bread-390128 (may not work)