Fig Bread with Sherry

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.