Rosemary Fig Bread

• 1 1/2 cups all-purpose flour
• 3/4 cup whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh black pepper
• 3 large eggs
• 1/2 cup whole milk
• 6 tablespoons butter, melted
• 3/4 cup Bonne Maman Fig Preserves
• 4 teaspoons chopped fresh rosemary
• 1/2 cup chopped walnuts
• 1/2 cup grated cheddar cheese

Preheat oven to 350 F. Grease and flower the inside of the Flower Cocotte or a Dutch oven.

In a large mixing bowl, mix together all dry ingredients. In a separate bowl, whisk together the eggs, milk, butter and fig preserves. Stir into the dry ingredients. Add rosemary, walnuts and cheese, then fold to combine. Do not over mix the batter.

Pour the batter into the Dutch oven and spread evenly. Cover and bake 25 minutes. Remove the lid and rotate the pan, and continue baking uncovered 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool in the pan for 15 minutes, then turn out onto a rack to cool completely. Serve with butter and additional fig preserves.