Ingredients:
3/4 cup low-fat buttermilk
1/2 teaspoon finely grated lemon rind
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2/3 cup chopped dried figs
1/3 cup chopped pitted dates
1/2 cup packed brown sugar
2 tablespoons canola oil
2 large eggs
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking soda
1/8 teaspoon salt
cooking spray
1/3 cup chopped walnuts
Directions:
Preheat oven to 350F.
Heat first 4 ingredients in a small, heavy saucepan over medium heat just until bubbles begin to form around edge (do not boil).
Remove from heat; stir in figs and dates.
Let stand 20 minutes or until fruit softens.
Combine sugar, oil, and eggs in a large bowl; stir with a whisk until well blended.
Stir in cooled milk mixture.
Combine flours, baking soda, and salt in a large bowl; make a well in center of mixture.
Add milk mixture to flour mixture, stirring just until moist.
Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.
Sprinkle walnuts evenly over batter.
Bake for 40 minutes or until a wooden pick inserted in center comes out clean.
Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.
Servings: 12
Time preparation: 25 min.
Time total: 65 min.