cashews, unsalted coarsely chopped
1 3/4 c
all purpose flour
eggs lightly beaten
butter, unsalted, melted & cooled
1 1/2 c
fresh figs (about six figs) chopped or pureed
1Preheat oven to 350 degrees and place the rack in middle of the oven. Lightly grease and flour a 9"x5"x3" loaf pan and set aside.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, ground cinnamon and cashews. Set aside.
In a measuring jar or another bowl, combine the figs, eggs, melted butter and vanilla and mix with a rubber spatula or a wooden spoon. Now lightly fold the wet ingredients into the dry ingredients (with the rubber spatula or wooden spoon) just until combined and the batter is thick and chunky, you do not want it smooth. Do not overmix the batter otherwise the bread will be rubbery and tough. Scrape batter into the prepared pan. Bake for 55-60 minutes or until a wooden skewer inserted in the middle comes out clean. Place on a wire rack to cool, for about 10-15 minutes and then remove from the pan. You can enjoy this bread warm, fresh from the oven or you can also freeze it.