Gingerbread Fig Loaf

Happy weekend everyone!

"Quit with the pictures, woman"

Will someone please alert me if and when I cross the line between "Aw, cute cat pictures" to "Dear lord, get a life." 

Thanks. 

Gluten Free Gingerbread Fig Loaf
adapted from kumquat
Makes 1 loaf

Prettyyy.

Ingredients:
1/2 cup brown rice flour
1/2 cup millet flour
1/2 cup sorghum flour
1/2 cup tapioca flour/starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 teaspoon cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon
2/3 cup apple sauce
1/3 cup molasses
2 large eggs
1/2 cup brown sugar
1/2 cup butter, melted
1 teaspoon vanilla
1 cup fresh mission figs, halved lengthwise
(dried figs may be better, but I couldn't find any)

Preheat oven to 350 degrees F.

Whisk together flours, xanthan gum, spices, salt, baking soda, and baking powder in a large mixing bowl until aerated and uniform in color.

In a medium bowl combine remaining ingredients, excluding figs.

Once the wet ingredients are smooth, gradually fold into the dry ingredients.

Fold in figs.

Pour batter into an 8 inch greased loaf pan.

Bake for about 55 minutes, or until a toothpick comes out of the center clean.