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1
Preheat the oven to 325F.
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2
Coat two 9-by-5-inch loaf pans with butter; set aside.
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3
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, nutmeg, and salt; set mixture aside.
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4
Bring 1 cup water to a simmer in a medium saucepan.
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5
Remove from heat, and add 1 1/2 cups dried figs; let stand until softened, about 10 minutes.
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6
Transfer figs and liquid to a food processor.
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7
Puree until smooth, about 1 minute; set aside.
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8
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
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9
Add the eggs, one at a time, and mix to combine, scraping down the sides of the bowl as needed.
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10
Add the flour mixture, and beat until combined, 1 to 2 minutes.
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11
Add the sour cream and reserved fig puree; beat until just incorporated, about 1 minute.
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12
Using a rubber spatula, stir in the remaining chopped figs and the walnuts.
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13
Divide the batter between the prepared pans; smooth the tops with an offset spatula.
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14
Place pans on a baking sheet.
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15
Bake, rotating the sheet halfway through, until deep golden brown and a cake tester inserted in the centers comes out clean, about 1 hour.
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16
Transfer the pans to a wire rack to cool 10 minutes.
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17
Remove loaves from pans and cool completely.
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18
Bread can be kept at room temperature, wrapped well in plastic, for up to 4 days.
