Ingredients:

  • 1 cup (150g) dried figs, stemmed and quartered
  • 1/2 cup (120ml) boiling water or hot apple cider
  • 1 tsp (5ml) lemon juice
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1/4 cup (60ml) vegetable oil
  • 1/2 cup (120ml) Greek yogurt or sour cream
  • 3/4 cup (85g) walnuts, coarsely chopped

Instructions:

  1. Place the quartered dried figs in a small bowl and cover with boiling water or cider and lemon juice. Let them steep for 10–15 minutes until plump. Drain any excess liquid, reserving 1 tablespoon of the soaking liquid.
  2. Cream the softened butter and brown sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and vegetable oil.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  4. Gradually fold the dry ingredients into the wet mixture, alternating with the Greek yogurt and the reserved tablespoon of soaking liquid, until just combined.
  5. Gently fold in the soaked figs and chopped walnuts.
  6. Pour the batter into a parchment-lined 9x5 inch loaf pan.
  7. Bake at 350°F (175°C) for 55–65 minutes, or until a toothpick inserted into the center comes out clean.