Pumpkin Fig Loaf
“I can’t find fault with this loaf. It has my favorite flavors — fig, the fruit with the most delicious and unique flavor, and
pumpkin, which definitely reminds me of my home and family. Sharing this recipe is sharing a little piece of me with you.”
Ingredients
- 2 cups (250 g) wheat flour
- 1½ cups (300 g) sugar
- 1 teaspoon (6 g) baking soda
- 1¼ teaspoons (2.1 g) pumpkin pie spice
- ½ teaspoon (3 g) salt
- 2 cups (425 g) pumpkin purée
- ½ cup (115 g) unsalted butter, melted
- 1 egg
- ⅓ cup (80 ml) milk
- 1 teaspoon (4.9 ml) vanilla extract
- Fig slices, for garnish
For the frosting:
- 8 ounces (226.8 g) cream cheese
- 1 cup (115 g) powdered sugar
- 4 ounces or 1 stick (113.4 g) unsalted butter, at room temperature
- 1 teaspoon (4.9 ml) vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Mix the flour, sugar, baking soda, pumpkin pie spice and salt. Set aside.
- In another bowl, mix the pumpkin purée, melted butter, egg, milk and vanilla.
- Little by little, mix the dry ingredients with the wet ones.
- Line a 9½-by-6-inch loaf pan with parchment paper. Add the mixture to the pan, spreading it evenly throughout. Bake for 50 to 60 minutes.
- Let cool.
- Once cool, frost and decorate with fig slices.
For the frosting:
- Mix together the sugar and butter. Gradually add the cream cheese and vanilla extract until the frosting texture is uniform.
Notes
Photos by Cynthia Torres
