Preheat oven to 350ºF. Lightly oil a 9 x 5 inch loaf pan.

In a small saucepan, heat the water or tea over medium-high heat. When it just starts to bubble, turn off the heat and, leaving the pot on the burner, add the chopped dried figs. Leave them to soften while you continue with the recipe.

Pour the chopped walnuts into a shallow baking pan and toast in the oven for 8 to 10 minutes, or until brown and buttery-smelling. Remove from the oven and set aside.

Meanwhile, in a large bowl, sift together the whole wheat flour, whole wheat pastry flour, baking soda, orange zest, cinnamon, and nutmeg.

In a separate bowl, combine the orange juice, oil, and brown sugar. Whisk together until the sugar dissolves.

Add the wet ingredients to the dry ones. Stir in the applesauce.

Drain the figs and add to the batter. Gently fold in the walnuts and stir just until combined. Pour into the prepared loaf pan.

Bake for 50 minutes to 1 hour, or until the top is golden and puffed and an inserted tester comes out clean.