Pumpkin Bread with Rum-Soaked Figs

For Pumpkin Bread:
½ cupDiced dried figs from Valley Fig Growers
1 TablespoonRum
2 cupsAll-purpose flour
½ cupBrown sugar
2 teaspoonsBaking powder
½ teaspoonSalt
½ teaspoonCinnamon
½ cupMilk
½ cupPumpkin purée
5 TablespoonsButter, melted
1Egg
For Glaze:
¼ cupPowdered sugar
Rum or milk

 

To make Pumpkin Bread:

In small bowl, soak dried fig pieces in rum for 30 minutes.

Preheat oven 400 degrees. Grease two mini loaf pans.

In large bowl, mix dry ingredients. In separate bowl, mix wet ingredients. Stir figs and rum into wet mix.

Mix wet ingredients into dry ingredients. Stir just until flour is wet.

Scrape batter into 2 mini loaf pans.

Bake at 400 degrees for 45 minutes or until inserted knife comes out clean.

Remove breads from pans and allow to cool before adding glaze.

To make Glaze:

In small bowl, mix powdered sugar with enough rum or milk to make a glaze.

Drizzle glaze onto cooled breads.

Allow glaze to harden before wrapping bread.


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