Ingredients
- 1 large egg, room temperature
- ½ cup coconut sugar
- 2 teaspoons vanilla extract
- 3 tablespoons water
- 1¼ cups Fuyu persimmon puree (about 12 oz., stems removed and pureed until smooth in a blender or food processor)
- 4 tablespoons coconut oil, melted
- 1½ cups (138g) Bob’s Red Mill Paleo Baking Flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon allspice
- 1 cup toasted walnuts, chopped
- ⅓ cup golden raisins
Recipe Description
This Paleo Persimmon Bread is a healthy treat that uses pureed Fuyu persimmons for flavor and moisture, and is loaded with toasted walnuts & golden raisins! This gluten-free persimmon bread is spiced with cinnamon, ginger and allspice and makes a perfect breakfast or snack. This loaf may be a little short and squat, but it’s full of flavor and has a soft, moist texture that’s exactly what you want out of a loaf of fruity bread. It’s a nice change up from the traditional banana or pumpkin bread, and a way to take advantage of the so often overlooked persimmon.
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