Lighter Southern Fig Bread - cooking recipe

Ingredients

2 cups ripe figs, mashed (can substitute dried figs soaked in water 1 hour then drained)
3 eggs
2 cups Splenda sugar substitute
1/2 cup sugar
3/4 cup applesauce (or Plain non-fat Greek Yogurt)
3 cups self-rising flour (or 1 1/2 C White Flour plus 1 1/2 C Whole Wheat Flour)
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon clove
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 cup buttermilk
1 cup chopped pecans or 1 cup walnuts

Preparation

Grease and flour a 9 1/2 x 13 inch baking pan (or bundt pan). Preheat oven to 350 degrees.
Beat eggs; add sugars and beat well. Add the mashed figs and applesauce. (Be sure not to over mix).
Sift together flour, baking soda, salt, clove, nutmeg, cinnamon and ginger.
Add the flour mixture alternately with the buttermilk. Beat well.
Fold in the chopped pecans (walnuts) and pour into your baking pan(s). (Note: This pan or pans should be greased with vegetable oil or canola oil and lightly dusted with flour.).
Bake at 350 degrees or until toothpick comes out clean when inserted into the center of the bread/cake.