How to Make It
Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with baking spray, and line with parchment paper. Place figs in a medium bowl, and cover with boiling water; let stand 10 minutes. Drain and pat dry.
Remove and discard fig stems; cut fruit into thin slices. Set aside.
Stir together sifted flour, baking powder, baking soda, and salt in a medium bowl until combined; set aside.
Beat sugar and butter with a heavy-duty stand mixer fitted with paddle attachment on medium-high speed until fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in orange zest. Add flour mixture in thirds alternately with milk, beginning and ending with flour mixture, beating on medium speed after each addition. Stir in figs, reserving about 1/4 cup to sprinkle on top. Spoon batter into prepared loaf pan. Sprinkle with reserved fig slices.
Bake in preheated oven until a wooden pick inserted in center comes out clean, about 45 minutes. Cool in pan 10 minutes. Remove from pan, and cool completely on a wire rack, about 1 hour.