- 8 Blue Ribbon Orchard Choice or Sun-Maid California Mission Dried Figs, halved, plus 2 cups California mission dried figs, coarsely chopped
- 1 1/4 cups Bob’s Red Mill organic whole wheat flour
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup semisweet chocolate chunks
- 1/3 cup chopped walnuts*
- 6 tablespoons unsalted butter, melted and slightly cooled
- 3/4 cup packed brown sugar
- 2/3 cup buttermilk
- 1 egg
- Heat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper; spray bottom only with cooking spray.
- Place 8 halved dried figs in a small bowl of very hot water (this helps to keep the figs from burning when baking on top of the loaf in the oven).
- In a large mixing bowl, whisk flours, baking powder, baking soda and salt until well mixed. Stir in remaining 2 cups dried figs, chocolate chunks and walnuts until coated in flour mixture.
- In a separate small bowl, beat butter and brown sugar with a fork until well mixed. Beat in buttermilk and egg until smooth. Pour wet ingredients into dry ingredients; stir with wooden spoon or spatula until mixture is just combined.
- Spoon and spread batter evenly into prepared loaf pan. Place halved figs, cut side-up, on top of loaf, lightly pressing into batter. Bake 1 hour to 1 hour 15 minutes until loaf is a deep golden brown and a toothpick inserted in the center comes out clean.
- Cool loaf in pan 10 minutes, then remove from loaf pan and transfer to cooling rack. Cool completely before slicing, about 1 hour.
- *NOTE: You can swap the walnuts for more chocolate chunks, if desired, or toast the walnuts prior to stirring into the batter. To toast, heat a small skillet over medium-low heat and stir the walnuts in the skillet constantly until fragrant and lightly browned. Cool slightly before adding to the batter.