Fresh Fig Bread

1 1/2 California fresh figs, stemmed and coarsely chopped
1/4 cup dry sherry
1 2/3 cup flour
1/2 cup chopped walnuts
Teaspoon each: nutmeg and cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
11/2 cup sugar
1/2 cup salad oil
2 eggs

Combine figs and sherry; let stand 15 minutes.
Mix together flour, walnuts, cinnamon, nutmeg,
baking soda and salt. In a mixer bowl, beat
sugar, oil and eggs to mix. Blend in flour
mixture; gently stir in figs and sherry. Pour
batter into well-greased loaf pan and bake
at 350° F for 11/4 hours or until bread feels
firm when gently pressed in center.

Cool in pan 10 minutes then invert onto a rack.

Bread can be frozen for later use.
Sunset Magazine