Categories: Breads, Quick 
      Yield: 1 loaf 
  
      1 c  California dried figs 
      2 c  Sifted white flour 
      2 ts Baking powder 
  1 1/2 ts Salt 
    3/4 c  Granulated sugar 
      2 c  Whole wheat flour 
      4 tb Butter or margarine 
  1 1/2 c  Sour milk 
      1 ts Soda 
      2    Eggs 
    3/4 c  Coarsely chopped walnuts 
  
  Cover figs with boiling water, let stand 10 minutes, drain and dry on 
  towel.  Clip stems and cut figs into thin strips.  Sift white flour with 
  baking powder, salt and sugar.  Add whole wheat flour and stir to blend. 
  Work butter into flour mixture.  Add sour milk in which soda has been 
  dissolved and mix.  Add beaten eggs, nuts and figs, and beat.  Pour into a 
  paper-lined loaf pan (about 10 x 5 x 3 inches).  Bake in moderate oven 
  (350 F.) about 1 hour and 25 minutes.  Serve hot with butter, or cool and 
  slice very thin for tea sandwiches.  Makes excellent toast when one or two 
  days old. 
   
  Source: 48 Family Favorites with California Figs 
  Reprinted with the permission of The California Fig Advisory Board 
  Electronic format courtesy of Karen Mintzias