This scrumptious, fig-filled loaf combines wholesome ingredients and delicate flavors, making it a perfect addition to any spring celebration or cozy afternoon.
Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
In a large-size bowl, sift together the flours, baking powder, baking soda, and salt.
Whisk in the almond meal.
In a medium-size bowl, whisk together the Sucanat, yogurt, milk, rose water, vanilla, and oil.
Fold the wet ingredients into the dry ingredients, being careful not to overmix.
Fold in the chopped figs.
Pour the batter into the prepared pan.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
If the loaf browns too much before it's done, cover loosely with foil.
Turn off the oven and leave the loaf in for another 10 minutes.
Let the bread cool in the pan for 30 minutes before transferring it to a wire rack.
Allow it to cool completely before slicing or storing.
Notes & Wine Advice
Serving Tip:Serve this bread with a cup of herbal tea for a lovely afternoon snack or as part of a brunch spread.Wine Advice:Pair with a slightly sweet, crisp white wine like a Sauvignon Blanc to balance the figs and rose water flavors.