GOAT CHEESE AND FIG QUICK BREAD

Goat Cheese and Fig Quick Bread image

Number Of Ingredients 14

4 ounces Goat Cheese, soft, very cold
4 Dried Figs, moist, plump, cut into 1/4 inch bits
1/3 cup Parsley, finely chopped
1-1/2 teaspoons Rosemary, finely chopped
1/2 teaspoon Thyme, finely chopped
1-3/4 cups Flour
1 tablespoon Baking Powder
1/2 teaspoon Fine Sea Salt
1/2 teaspoon Freshly Ground Black Pepper
3 Eggs, large at room temperature
1/3 cup Whole Milk, lukewarm
1/3 cup Olive Oil
1 tablespoon Honey
1 Clementine or Tangerine

Steps:

Center a rack in oven and heat oven to 350 degrees. Coat an 8" - 9" loaf pan with baking spray.
Cut goat cheese into 1/2 inch pieces and refrigerate.
Toss figs, parsley, rosemary and thyme together.
Whisk together flour, baking powder, salt and pepper.
In in medium bowl whisk together eggs until blended, then whisk in milk, oil and honey.
Pour the wet ingredients over the flour mixture and using a sturdy spatula, stir until the dough is almost blended. There will be still streaks of flour. Scatter figs and herbs over batter and then cover with the goat cheese. Grate zest of clementine over dough. Using as few strokes as possible, stir everything together to just blend.
Scrape dough into the loaf pan and use the spatula to poke the dough into the corners and to even the bumpy top.
Bake for 35-38 minutes until top is golden, the cake has started to pull away from the sides of the pan and a tester inserted into the center comes out clean.
Unmold the bread onto a rack right side up to cool or serve warm. Bread will keep at room temperature for 1-2 days.