A Plethora Of Persimmons – Gluten Free Persimmon Bread Recipe
I hope you are all having a happy holiday season! I am so excited to share with all of you our adventures with persimmons this holiday season! We were given a ton of persimmons by a neighbor down the road and well I like nothing better than to make something amazing out of something free!
Recently I wrote a blog post for the Grit Magazine Blogging Community titled “A Persimmon Kind of Christmas” and I wanted to make sure you all got a chance to read it if you have not already! In this article I share with everyone what the Viking’s and my initial thoughts were on what to do with all of those lovely bright orange persimmons.
As shared in this article we literally were shared an abundance of persimmons by a neighbor and we have enjoyed all the possibilities of what to do with this fascinating fruit. We have also shared our different versions of persimmon bread with friends, family, and co-workers as well as some fruit with a new friend who requested some for experimentation….it truly has been an abundant holiday season!
I also shared my Persimmon bread recipe at my Grit post but here I am going to share my gluten-free Persimmon Bread so I have something for everyone. I hope you all enjoy it as much as I have and I shared with my friend Katherine, the Viking, and some co-workers and they all gave me the thumbs up too. Many people on the web shared that they modified a James Beard Persimmon Bread but mine is actually from a good friend of mine that I modified and made my own as I often do. I truly think this might just be the best gluten-free persimmon bread ever and I can say with confidence as up to this date I have never tried another gluten-free recipe for this just yet lol. So move over Martha Stewart….okay you can tell the holidays have be in a festive, jovial spirit!
Karen Lynn’s Gluten-Free Persimmon Bread
1 cup persimmon fruit pulp from fuyu persimmons (but you could use another variety)
1 3/4 C. gluten-free flours (this can be a mix I mixed tapioca, potato, and arrow root flours)
1/4 C. coconut flour
1/2 teaspoon salt
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 tsp. orange zest
1/2 tsp. poppy seeds
2 TBSP. pomegranate seeds
1/2 cup light brown sugar
1/2 cup sugar
1/4 cup butter (soft)
1 cup chopped pecans — optional
1. Preheat oven to 350 degrees F.
2. Mix all of the dry ingredients together and set aside.
3. Place the persimmon fruit, cream, sugar, eggs, and butter in your mixing bowl and blend. Add the flour mixture until all blended, and then add in the nuts.
4. Pour into a well-greased loaf pan (9 x 5 x 3).
5. Bake for about 45 minutes, but test with a toothpick about 5 minutes before time is up (just to make sure, as all ovens are different).
I wish you all a beautiful week….until next time!