Pumpkin Bread with Figs and Pecans

Pumpkin Bread with Figs and Pecans

Serves 6-8

1 ½ cups whole wheat pastry flour

½ cup almond flour

½ tsp salt

¾ tsp baking powder

¾ tsp baking soda

2 tsp cinnamon

½ tsp black pepper

½ tsp ginger

¼ tsp cloves

¼ tsp nutmeg

3 chicken eggs (or 2 duck eggs)

¾ cup coconut sugar

½ cup melted ghee

1 Tbsp apple cider vinegar

2 tsp vanilla extract

1 15 oz. can pumpkin puree (not pumpkin pie filling)

1 cup chopped dried figs, stems removed (if your figs are very dry, you can soak them in hot water for 5 minutes after chopping)

½ cup toasted pecan pieces

Preheat oven to 350. Prepare a 9x5 loaf pan by smearing with ghee. Mix together the first 10 ingredients in a large bowl. In a medium bowl, beat the eggs and then add the sugar, ghee, vinegar, vanilla, and pumpkin puree and mix until well incorporated.

Mix the wet ingredients into the dry ingredients and then fold in the figs and pecans. Transfer batter to the prepared loaf pan and smooth out the top with a spatula. Bake at 350 for 55-65 minutes or until a toothpick inserted into the center comes out clean.

Transfer to a cooling rack and allow to cool completely in the pan. This bread tastes best the next day and keeps well in the refrigerator for 3-5 days if it lasts that long. Excellent griddled with a little cream cheese on top.