The Lone Filbert

This is the first nut harvested from several nut trees we planted.  And the only nut.  But isn't it a lovely little filbert?  I managed to save enough figs from the critters to make fig bread.  One for us and one for the freezer.  It'll  be a treat with a warm beverage on a fall or winter day.  Here's the recipe:

Fresh Fig Bread with Sherry 

1 1/2 cups coarsely chopped figs
1/4 cup dry sherry
1 2/3 cups all-purpose flour (I sometimes use up to 1/2 whole wheat)
1/2 cup chopped walnuts
1 tsp each ground cinnamon and baking soda
1/2 tsp each ground nutmeg and salt
1 1/2 cups sugar
1/2 cup vegetable oil (I've used both canola and olive with good results)
2 large eggs

Combine figs and sherry; let stand at least 15 minutes.  Mix together flour, walnuts, cinnamon, baking soda, nutmeg 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 a well-greased 5 x 9 inch loaf pan. Bake in a 350 degree oven until bread feels firm when gently pressed in the center, about 1 1/4 hours.

Let cool in pan 10 minutes; invert onto a rack to cool.  Makes about a 2 lb loaf.  Enjoy!