Fig, date and walnut quick bread

12 servings (12 slices)

Recipe by Maureen Callahan, Cooking Light, August 2006

¾ cup low fat buttermilk ½ tsp grated lemon rind ¼ tsp ground nutmeg 2/3 cup dried figs, chopped 1/3 cup pitted dates, chopped ½ cup brown sugar 2 Tbsp canola oil 2 large eggs ¾ cup whole wheat flour ¾ cup cake flour 1½ tsp baking soda Cooking spray 1/3 cup walnuts, chopped

1. Preheat oven at 180°C

2. Heat ingredients 1 – 4 over medium heat in a saucepan until bubbles start to form (it shouldn’t boil).

3. Remove the mixture from the heat and stir in the figs and dates.

4. Leave it to stand until fruit softens (±20 minutes)

5. Mix sugar, oil and eggs separately and stir well.

6. Stir the sugar mixture into the cooled down milk mixture.

7. Mix dry ingredients (flours, salt and baking soda) in a separate bowl and make a well in the centre.

8. Stir the milk mixture into the dry ingredients until moist and well blended.

9. Spray a loaf pan with cooking spray.

10. Spoon the batter into the loaf pan and sprinkle the walnuts on top.

11. Bake at 180°C for ±40 minutes (test with a tooth pick to make sure it’s baked well).

12. Cool the loaf for 10 minutes inside the loaf pan, remove from the pan and cool completely on a wire rack.