We have a local bakery called FlavorField in Taibei, Taiwan that used to make a nice light, fluffy white bread with figs and walnuts, nothing at all like the dense, sweet loaves I see when I search for fig bread recipes. These are small, golden brown batards, lightly dusted in spots with flour, a soft crust, cream-colored fine crumb which is chewy, not sweet, and then a sprinkling of chopped figs with a few walnuts. It keeps well for a few days, but does not taste rich. Very nice with coffee in the morning or as a light snack.

They have now stopped making it.

I wonder whether anyone can recommend a recipe for something like this; I've searched, and most fig bread recipes seem too rich and heavy. I've never made a light fluffy white bread of any kind, so a push in the right direction would be appreciated.

I love apples, and, at the Corvallis farmer's market, apples have been abundant lately. Everything from relatively new varieties like Liberty, to old varieties like Spitzenburg, to unusual European apples that are rarely seen in the U.S.