Heat oven to 350°F. Line a 9x5-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.