Gluten Free Persimmon Walnut Bread
Persimmons are a classic autumn fruit. They taste almost like a mango dusted with cinnamon and the texture can range between mushy pudding, a firm tomato or as crunchy as an apple if not yet ripe. The key to purchasing and cooking with persimmons is selecting the right type -- generally, there are two types available: fuyu (non-astringent) and hachiya (astringent). Fuyu persimmons are round and squat like a tomato and are perfect for peeling and eating, baking, whether they are firm or quite soft. Hachiya persimmons, on the other hand, are heart shaped and "taller" than fuyu persimmons and are inedible until they are quite ripe and soft!
Enjoy this bread for breakfast or a healthy snack with apple butter, pumpkin butter or your favorite preserves!
Dairy Free Option: You can easily substitute non-dairy butter (like EarthBalance) or margarine and non-dairy milk (soy, rice, coconut) in this recipe with amazing results!
Total Steps
5
Ingredients
14
Tools Needed
8
Ingredients
- 2 large eggs
- 1 cup sugar
- 2 1/2 cups all purpose gluten free flour
- 2 tablespoons melted, unsalted butter(optional)
- 2 teaspoons ground cinnamon
- 1/2 teaspoons ground cardamom
- 1/2 teaspoons ground cloves
- 1/4 teaspoons freshly ground nutmeg
- 2 teaspoons baking soda
- 3/4 cup walnuts, coarsely chopped
- 1/2 cup dried apricots, finely chopped
- 1 1/2 cups persimmon pulp
- 1 teaspoons vanilla extract
- 1/2 cup milk(optional)
Instructions
Step 1
Preheat oven to 350 F and grease a standard loaf pan.
Step 2
Whisk together eggs, sugar, and melted butter (or non-dairy substitute) in a large bowl. Sift in the dry ingredients (gluten free flour, ground cinnamon, ground cardamom, ground cloves, freshly ground nutmeg, and baking soda) and stir well to combine.
Step 3
Add the walnuts, dried apricots, persimmon pulp, vanilla extract, and milk (or non-dairy alternative) to the batter and mix well.
Step 4
Pour the mixture into the prepared loaf pan. Set the loaf pan in a larger casserole or baking dish and fill with warm water until it reaches halfway up the sides of the loaf pan.
Step 5
Bake for 1 to 1 1/2 hours or until a toothpick inserted into the center comes out clean. Set the loaf pan on a wire rack to cool before turning out the loaf.