|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|
|3/4 cup||whole wheat flour (about 3 1/2 ounces|
|3/4 cup||all-purpose flour (about 3 1/3 ounces)|
|1 1/2 teaspoons||baking soda|
|1/3 cup||chopped walnuts|
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.
Lightly spoon flours into dry measuring cups; level with a knife. 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 at 350° 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.
Yield: 12 servings (serving size: 1 slice)
CALORIES 192 (27% from fat); FAT 5.8g (sat 0.8g,mono 2g,poly 2.5g); IRON 1.4mg; CHOLESTEROL 36mg; CALCIUM 55mg; CARBOHYDRATE 32.5g; SODIUM 216mg; PROTEIN 4.4g; FIBER 2.9g