Serve this wholesome and flavourful quick bread with coffee or tea.

Yield: Makes 2 loves.



  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup salted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup liquid honey
  • 1 tbsp grated lemon peel
  • 3 large eggs
  • 2 tsp vanilla
  • 1 cup sour cream
  • 1 cup coarsely chopped dried Mission figs
  • 1 cup coarsely chopped toasted walnuts


  1. Preheat oven to 325°F.
  2. Combine flour, baking powder and baking soda in a bowl; set aside.
  3. Using medium speed of an electric mixer, beat together melted butter, sugar, honey and lemon peel until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla until blended.
  4. Beginning and ending with flour mixture, add flour mixture alternately with sour cream to butter mixture, beating just until blended. Fold in figs and walnuts.
  5. Spoon batter into two greased 8 1/2x4 1/2 inch loaf pans.
  6. Bake for 40 - 45 minutes or until a cake tester inserted in centres comes out clean.
  7. Cool loaves in pans on racks for 10 minutes. Invert loaves onto racks and cool completely. May be frozen.
Nutritional analysis per slice:

133 calories, 6.5 g fat, 2.6 g protein, 16.3 g carbohydrate, 0.9 g fibre, 83 mg sodium