Preheat oven to 350 F. Line a 9X5 loaf pan with parchment paper. Whisk flours, baking powder, dutch process cocoa powder, espresso powder and salt into a mixing bowl. Toss the chopped fresh figs with 2 tsp flour.
Beat the butter and oil together on medium speed until smooth and well combined, about 3-4 minutes. Turn down to low, stream in sugar and beat until light and fluffy, 2-3 minutes. Mix eggs, and vanilla extract until well combined.
By hand, sift in the dry ingredients to the wet, alternating with the milk, starting/ending with the dry ingredients: dry, milk, dry, milk, dry. Gently fold in the flour coated chopped figs. Pour the batter into the pan.