Preheat oven to 350 degrees F (175 degrees C).

Grease and flour loaf pans to prevent sticking.

In a large bowl, beat eggs until light and frothy.

Gradually add sugar to the eggs, beating until well combined and creamy.

Incorporate the mashed fig puree into the egg and sugar mixture.

Pour in the peanut oil, mixing until evenly distributed.

In a separate bowl, sift together flour, baking soda, salt, and cinnamon.

Gradually add the dry ingredients to the fig mixture, alternating with the buttermilk.

Beat until the batter is smooth and well combined.

Gently fold in the chopped pecans.

Pour the batter into the prepared loaf pans.

Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center comes out clean.