Gluten Free Persimmon Bread -

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Gluten Free Persimmon Bread

Gluten free persimmon bread is warmly spiced and softly sweet, with a handful of walnuts added for a bit of crunch.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 464kcal

Grease a standard-size loaf pan and line it with a parchment sling.
In a large bowl, whisk together the 2 large eggs, 1 cup granulated sugar, 2 cups persimmon puree, and the melted 10 tablespoons unsalted butter. Add the 2 teaspoons baking soda, 1 teaspoon baking powder, ¼ teaspoon fine sea salt, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon ground cardamom or nutmeg. Whisk together to combine. Stir in the 2 ½ cups oat flour and ¼ cup almond flour. Fold in the 1 cup chopped walnuts if using.
Preheat the oven to 350℉ and pour the batter into the prepared pan.
Rest the batter while the oven heats, then bake the loaf for 50-60 minutes, until a tester inserted into the center comes out clean. Remove from the oven and cool in the pan for 10 minutes, then turn out the loaf onto a wire rack to cool completely.

Use ripe persimmons - When you make the persimmon puree, make sure that the persimmons are ripe for the best texture and sweet flavor. I've included a lot of tips in the story linked above for persimmon puree.
Add chopped persimmons - In addition to the puree, you can bump up the persimmon flavor by peeling a persimmon, dicing it, and folding it into the batter.
Another nut - Instead of walnuts, try chopped pecans or almonds, or skip the nuts altogether.
A little orange zest - Grate the zest of 1 orange into the batter for a hint of citrus goodness.
Try chocolate! I love 1 cup of chocolate chips stirred into the batter along with or instead of the nuts.
Make with pumpkin puree. NOT that you need another gluten free pumpkin bread recipe, but if you want to make this with pumpkin instead of persimmons, it's also quite delicious!