So after stating, here, how I didn’t like figs, it looks like now I’m on a figgy roll. Even going as far as buying a giant bag of organic dried figs!… I’m still coming up with ways to use them and incorporate them into my recipes, so you may be seeing more figgy recipes in the future… I’m sure Dave already rues the day he asked for fig bars. *giggle*
This pumpkin bread is my latest fig creation. I admit, it might look Plain Jane, but it has me absolutely swooning! Not only is it like a delicious celebration of fall, but it’s made with simple wholesome ingredients and without refined white flour or sugar! And I know that those words might trigger some people’s “yucky health food” radar, but I promise you, no one will notice.
Because the maple syrup plays the role of both liquid and sole sweetener in this recipe, I recommend against adjusting the quantity. Also, I use whole wheat pastry flour, which has more starch and less gluten than regular whole wheat flour. It may be tempting to swap it for regular whole wheat flour, but the result will be a denser, heavier bread, that people usually associate with health foods and whole grains. If you can’t find or don’t want to invest in whole wheat pastry flour, I suggest using all-purpose instead.
I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram so I can see your version.
Pumpkin Bread with Walnuts and Figs
Recipe Type: breakfast / snack
Makes: 1 loaf (8 1/2 x 4 1/2 inches)
- 1 3/4 cup Whole Wheat Pastry Flour*
- 1 tsp Baking Soda
- 3/4 tsp Ground Cinnamon
- 3/4 tsp Pumpkin Pie Spice
- 1/4 tsp Salt
- 1 cup Pumpkin Puree (not pumpkin pie filling)
- 3/4 cup Pure Maple Syrup
- 1/3 cup Grapeseed Oil (or other neutral oil)
- 2 tbsp Ground Flaxseed
- 1/4 cup Water
- 1/2 cup chopped Walnuts
- 1/2 cup snipped Dried Figs
Preheat oven to 350°F and line a 8 1/2 x 4 1/2 inch loaf pan with parchment paper.
Whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
In a separate bowl, stir together the flaxseed and water. Allow to sit for 5 – 10 minutes until it thickens. Add to it, the pumpkin puree, maple syrup, and oil. Whisk together until thoroughly combined. Add to the flour mixture and stir until just combined (it may still be lumpy, but there should be no patches of dry flour). Fold in the walnuts and figs.
Scrape into the prepared pan and bake for 55 – 65 minutes, until an inserted toothpick comes out clean.
Allow to cool in the pan for 10 minutes before transferring to a cooling rack.
Cool completely before slicing.
Store at room temperature, tightly wrapped.
*Can be substituted for all-purpose flour. I recommend against using regular whole wheat flour.
-Can use a 9 x 5 inch loaf pan, but the bread will be much shorter. Reduce baking time to 50-60 minutes.
-After the bread has completely cooled, I like to wrap it tightly and let it rest overnight before slicing. I find that this improves both the texture and flavour.
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