Maple, Walnut and Fig Bread

There is only so much variation possible with flour, yeast and water and there are a lot of angels dancing on the head of the proverbial pin right now. Save for lining the pan with parchment paper to prevent the loaves from sticking, there are no tricks to making this quick bread. It is easy to make and delicious, though the cost of its ingredients quickly mount up and that expense may be off-putting to some. Those of you who like nut breads will love this one. Here's the recipe.
Maple Walnut and Fig Bread

Ingredients:
2 cups dried figs, diced
1/2 cup warm water (85º to 90ºF)
2-2/3 cups unbleached all-purpose flour
1-2/3 cups cake flour
1-3/4 cups old-fashioned rolled oats
2 tablespoons baking powder
1/2 teaspoon kosher salt
1-2/3 cups maple syrup, divided use
1-1/3 cups whole milk
4 large eggs, lightly beaten
2 egg yolks
3/4 cup canola oil
2 cups toasted walnut pieces

Directions:
1) Position a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9x 5-inch loaf pans. Line bottom of each pan with parchment paper. Set aside.
2) Place diced figs in a medium bowl. Add warm water and let soak until softened.
3) Whisk all-purpose flour, cake flour, oats, baking powder, and salt together in a large bowl. Set aside.
4) Combine maple syrup, milk, eggs, egg yolks, and oil in a medium bowl, stirring until combined.
5) Add liquid mixture to dry ingredients, stirring with a spoon just until all of the flour is moistened. This should be a wet batter. Oats will absorb a lot of moisture during baking.
6) Fold walnuts and figs into the batter (figs need not be drained). Divide the batter evenly between two prepared pans. Bake for about 1 hour, until a toothpick inserted in center of loaves comes out clean. (If your oven bakes unevenly, rotate the pans about halfway through the baking time.)
7) Remove the pans from oven and use a pastry brush to glaze tops of the loaves generously with reservered 1/3 cup maple syrup. Set pans on a rack to cool for about 10 minutes. Turn the loaves out of the pans and set them on the rack to cool completely before serving.
8) Wrap any leftovers tightly in plastic wrap and store at room temperature. They may also be frozen, wrapped first in aluminum foil and then in plastic wrap or a heavy-duty freezer bag. Yield: 2 loaves.