Pumpkin Bread with Concord Grape Jam and Drunken Figs
- 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)
- Preheat oven to 350°F (180°C). Line a 13x9-inch baking pan with parchment paper.
- In a medium bowl, soak dates in 1 cup (240 grams) warm water for 5 minutes.
- In a large bowl, whisk together flour, baking powder, salt, cinnamon, allspice, and cloves. Set aside.
- 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.
- 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://bakefromscratch.com/pumpkin-bread-with-concord-grape-jam-and-drunken-figs/
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