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
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)
- Preheat oven to 350 degrees.
- Prepare a 9×5 loaf pan with non-stick spray or butter.
- 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.
- In a mixing bowl, cream together honey and butter.
- Add fig puree, eggs, and brown sugar. Mix until well combined.
- In a separate bowl, sift together flour, baking powder, cinnamon, ginger, cloves, baking soda and salt.
- Slowly add dry ingredients to wet ingredients, in several batches, mixing until just combined.
- Pour batter into the prepared loaf pan.
- Bake for 45-50 minutes, until the top is golden brown, and a knife inserted comes out clean.
- Combine glaze ingredients and 1 tablespoon milk/cream and stir until well combined. As it sits it will thicken, use the milk to thin.
- Once bread is baked, remove from the oven and let cool for 10 minutes, then run a knife along the edge to loosen.
- Turn out onto a cooling rack and let cool.
- Drizzle the cardamom glaze over the bread, slice and serve, drizzling additional glaze over the slices.