Fresh Fig and Chocolate Bread

  •   6 fresh figs, diced
  •   1 tbs honey
  •   1 stick (1/2 cup) of butter, softened
  •   1 cup brown sugar
  •   2 large eggs
  •   1 tsp vanilla extract
  •   2 cups all-purpose flour
  •   2 tsp baking powder
  •   1/3 cup milk
  •   3 squares (3 oz) semi-sweet chocolate, chopped

Preheat the oven to 350°F and grease a 9” x 5” loaf pan.

Place the figs and honey in a bowl and stir to combine. Set aside.

In a stand mixer fitted with a paddle attachment cream the butter and sugar together until light and golden. Scrape down the sides, and add the eggs, one at a time, along with the vanilla extract, and mix until combined. 
Add the flour, baking powder and milk and mix until just combined. 

Remove the bowl from the mixer and fold through the figs and chocolate.
Pour into the loaf pan and bake in the oven for 50 to 60 minutes, until the cake is browned and a toothpick inserted into the center comes out clean. If the top is browning too quickly cover with foil.

Remove the cake from the oven and let it cool in the tin for 15 minutes before removing and cooling completely on a cake rack.