Fresh Fig Bread

1 1/2 cups light or dark figs, stemmed and coarsely chopped
1/4 cup dry sherry
1 2/3 cup flour
1/2 cup chopped walnuts
1 teaspoon each: nutmeg, cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1/2 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.

Bake at 350F for 1 1/4 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.

Source: Sunset Magazine