pumpkin fig date nut bread

pumpkin fig date nut bread

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I have several friends who are gluten intolerant. And, I have a handful of friends with Celiac’s Disease. Then I have friends and family who want to cut out some of the gluten in their diets. That’s why I created this pumpkin fig date nut bread. It’s something that I can share with those aforementioned folks and even if you do eat gluten, you’ll never know it’s missing from this recipe!

What I love about this bread are several things. First of all, it’s pretty easy and straightforward to make. Two bowls. Wet ingredients. Dry ingredients. Blend together. Bake in a bread pan. That’s about it. No really special equipment other than your elbow grease when whisking. Sure you can use a hand mixer or even pull out the big ol’ Kitchen Aid stand mixer, but I figure I’ll burn a few more calories by giving my arm a workout. Honestly, these ‘little’ things we do every day to ‘exercise’ more do add up. From climbing steps, parking a few paces further from the entrance to the store to cooking, and, yes, whisking. You’re burning a few more calories.

This bread is dense. But, it’s not ‘heavy’. This bread is ‘sweet’ But it’s not overly gooey sweet. This bread has rich beautiful hues and varying texturing. I also love the fig topping. By swirling it around in the batter, it created a ‘crater’ effect making the top a tad bit crunchy. Love eating it with a slathering of whipped cream cheese, too! xoxo ~ally
pumpkin fig date nut bread

pumpkin fig date nut bread

Yield: One loaf pan

Ingredients

  • Preheat oven to 350
  • 2 eggs, beaten
  • ½ cup sugar
  • 1 Tbl. vanilla
  • 1/3 cup oil, coconut
  • 1 (15 oz.) can pumpkin puree
  • 1 ½ cups white rice flour
  • 1 Tbl. baking powder
  • ½ tsp. baking soda
  • 1/8 tsp. sea salt
  • ½ cup Dole Sunshine dates, chopped
  • ¾ cup walnuts, chopped
  • 2 Tbl. fig jam, put in small glass bowl and microwave on high for 20 seconds

Instructions

  • Combine in a medium mixing bowl the eggs, sugar and vanilla. Whip with a whisk about 90 seconds until frothy. Add the oil and pumpkin puree and whisk again another couple of minutes.
  • In a large mixing bowl, combine the rice flour, baking powder, baking soda, salt and blend together well.
  • Add the wet mixture to the dry and blend well for a couple of minutes. Fold in the dates and walnuts.
  • Grease and flour well a bread pan. Pour in the batter. Take the warm fig jam and dollop on top. Take a wooden skewer and swizzle around into the whirls.
  • Bake in a preheated 350 for 50-55 minutes. Remove to a cooling rack for about 20 minutes then remove from the baking pan.

Notes

Adding Dole Sunshine Golden (or dark) Raisins is also very delicious. Either replace for the dates or do half and half.

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pumpkin fig date nut bread

2 Comments

  1. I’ve never heard of pairing date and pumpkin before. Sounds yummy!

    • Alison! I love new ‘edgy’ combinations. And, this one’s a winner. Thank you, luv! And, thanks for stopping by to visit! xo ~ally

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