If you use miniloaf pans, reduce the baking time to forty-five minutes. Because this recipe calls for dried figs, it can be made year-round; the figs’ seeds give the bread a nice crunch.

　　

Ingredients

makes two 9-by-5-inch loaves or six 6-by-2 3/4-inch miniloaves

　　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

　　

Step 1

Preheat the oven to 325°F. Coat two 9-by-5-inch loaf pans with butter; set aside. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, nutmeg, and salt; set mixture aside.

　　

Step 2

Bring 1 cup water to a simmer in a medium saucepan. Remove from heat, and add 1 1/2 cups dried figs; let stand until softened, about 10 minutes. Transfer figs and liquid to a food processor. Purée until smooth, about 1 minute; set aside.

　　

Step 3

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. Add the eggs, one at a time, and mix to combine, scraping down the sides of the bowl as needed. Add the flour mixture, and beat until combined, 1 to 2 minutes. Add the sour cream and reserved fig purée; beat until just incorporated, about 1 minute. Using a rubber spatula, stir in the remaining chopped figs and the walnuts.

　　

Step 4

Divide the batter between the prepared pans; smooth the tops with an offset spatula. Place pans on a baking sheet. Bake, rotating the sheet halfway through, until deep golden brown and a cake tester inserted in the centers comes out clean, about 1 hour. Transfer the pans to a wire rack to cool 10 minutes. Remove loaves from pans and cool completely. Bread can be kept at room temperature, wrapped well in plastic, for up to 4 days.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter