Fall Fig Bread with Cardamom Glaze

Fall Fig Bread with Cardamom Glaze

*As seen on Twin Cities Live – September 9th, 2019*

Yield:  1 Loaf

10 ripe figs (makes roughly 1 cup puree)
½ cup honey
¼ cup butter, softened
2 eggs
¼ cup brown sugar
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon cloves
½ teaspoon baking soda
½ teaspoon salt


1/2 cup powdered sugar, sifted
1/4 tsp ground cardamom
1/2 tsp vanilla paste
Milk or heavy cream for thinning (see #10)


  1. Preheat oven to 350 degrees.
  2. Prepare a 9×5 loaf pan with non-stick spray or butter.
  3. Puree Figs: cut the stems off, chop in half, and toss them in a food processor.  They should be a bit gummy and thick with small bits of skin visible.  Set aside.
  4. In a mixing bowl, cream together honey and butter.
  5. Add fig puree, eggs, and brown sugar.  Mix until well combined.
  6. In a separate bowl, sift together flour, baking powder, cinnamon, ginger, cloves, baking soda and salt.
  7. Slowly add dry ingredients to wet ingredients, in several batches, mixing until just combined.
  8. Pour batter into the prepared loaf pan.
  9. Bake for 45-50 minutes, until the top is golden brown, and a knife inserted comes out clean.
  10. Combine glaze ingredients and 1 tablespoon milk/cream and stir until well combined. As it sits it will thicken, use the milk to thin.
  11. Once bread is baked, remove from the oven and let cool for 10 minutes, then run a knife along the edge to loosen.
  12. Turn out onto a cooling rack and let cool.
  13. Drizzle the cardamom glaze over the bread, slice and serve, drizzling additional glaze over the slices.


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