1 1/2 Cups Figs — Stem, Coarse Chop
Dark Or Light Figs 1/4 Cup dry sherry
1 2/3 Cups all-purpose flour
1/2 Cup chopped walnuts
1 Teaspoon cinnamon
1 Teaspoon baking soda
1 Teaspoon ground nutmeg
1 Teaspoon salt
1 Cup sugar
1/4 Cup salad oil
1/2 C Egg Beaters? 99% Egg Substitute — Plus
2 Tbsp Egg Beaters? 99% Egg Substitute — Or
2 Lg Eggs
Combine figs and sherry and let stand at least 15 minutes. Combine flour, walnuts, cinnamon, baking soda, nutmeg and salt. In a mixing bowl, beat sugar, oil and eggs to mix. Blend in flour mixture. Gently stir in figs and sherry. Pour batter into well-greased 5-by-9-inch loaf pan. Bake in a 350-degree oven until bread feels firm when gently pressed in center, about 1 hour. Let cool in pan 10 minutes. Invert on rack to cool completely.
Makes 12 servings.