Pumpkin Bread with Concord Grape Jam and Drunken Figs
Makes 8 to 10 servings
  • 1 cup (150 grams) whole pitted dried dates
  • 1 cup (240 grams) warm water (105°F/40°C to 110°F/43°C)
  • 3 cups (375 grams) all-purpose flour
  • 2 teaspoons (10 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (1 gram) ground cinnamon
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 1 cup (200 grams) granulated sugar
  • ½ cup (110 grams) firmly packed light brown sugar
  • ¼ cup plus 2 tablespoons (85 grams) vegan butter, softened
  • ¼ cup (57 grams) all-vegetable shortening, softened
  • 1 cup (244 grams) canned pumpkin
  • Concord Grape Jam (recipe follows)
  • Drunken Figs (recipe follows)
  1. Preheat oven to 350°F (180°C). Line a 13x9-inch baking pan with parchment paper.
  2. In a medium bowl, soak dates in 1 cup (240 grams) warm water for 5 minutes.
  3. In a large bowl, whisk together flour, baking powder, salt, cinnamon, allspice, and cloves. Set aside.
  4. In the work bowl of a food processor, place sugars, vegan butter, and shortening; pulse until combined. Add pumpkin, dates, and soaking water; pulse until well combined. (Some chunks of dates will remain.) Add pumpkin mixture to flour mixture, whisking until combined. Spoon batter into prepared pan.
  5. Bake until a wooden pick inserted in center comes out clean, 30 to 45 minutes. Let cool completely. To serve, place slices of pumpkin bread on top of a generous smear of Concord Grape Jam. Top with Drunken Figs.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/pumpkin-bread-with-concord-grape-jam-and-drunken-figs/