2cupschopped nutsI used walnuts, hazelnuts, pecans, cashews, almonds and pistachios and pumpkin seed kernels
2cupschopped dried fruitI used figs,apricots, cherries, currents, apples and peaches
Set the oven to 350F
Spray a standard loaf pan with cooking spray. I like to line it with parchment paper so that I can lift it out after baking for easy slicing. That's optional.
In a large mixing bowl, whisk the eggs, extract, syrup and buttermilk together until well blended.
In another bowl, whisk together the flours, salt, baking soda, and baking powder. Toss in the fruits and nuts, and add to the wet ingredients. Mix well. The batter will be stiff, but if it seems too stiff, add in a little more buttermilk.
Turn the dough into the pan and smooth it out evenly.
Bake for about 45-50 minutes, until it is golden brown and a toothpick comes out clean.
The bread is best eaten toasted, with butter. Keep the cooled loaf well wrapped in plastic.