Paleo Persimmon Bread
If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your recipe box, Paleo Persimmon Bread might be a recipe you should try. This recipe serves 10. One serving contains 255 calories, 4g of protein, and 14g of fat. For 79 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 50 people were impressed by this recipe. A mixture of kosher salt, cinnamon, coconut oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. It is brought to you by Bakerita. With a spoonacular score of 29%, this dish is rather bad. Similar recipes include Paleo Pumpkin Persimmon Smoothie or Pudding, Persimmon Bread, and Persimmon Bread.
Servings: 10
Preparation duration: 20 minutes
Cooking duration: 45 minutes
Ingredients:
¼ teaspoon allspice
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
4 tablespoons coconut oil, melted
½ cup coconut sugar
1 large egg, room temperature
1¼ cups Fuyu persimmon puree (about 12 oz., stems removed and pureed until smooth in a blender or food processor)
½ teaspoon ginger
1½ cups (138g) Bob's Red Mill Paleo Baking Flour
1/3 cup golden raisins
¼ teaspoon kosher salt
2 teaspoons vanilla extract
1 cup toasted walnuts, chopped
3 tablespoons water
Equipment:
mixing bowl
loaf pan
whisk
oven
bowl
toothpicks
wire rack
frying pan
Cooking instruction summary:
Preheat oven to 350F. Lightly grease a 9x5 loaf pan with coconut oil.In a large mixing bowl, whisk together egg, coconut sugar, vanilla extract, and water. Whisk in the persimmon puree and melted coconut oil.In a separate bowl, combine the paleo baking flour, baking soda, baking powder, salt, cinnamon, ginger, and allspice and whisk to combine.Add the flour mixture to the wet ingredients and whisk to combine. Fold in walnuts and raisins. The batter will be thick.Spread the batter in the prepared pan and bake for 40-50 min or until a wooden toothpick inserted into the center comes out clean and when you press the top of the loaf, it bounces back. Cool in the pan for 10 minutes then turn out onto wire rack to cool to room temperature.Store tightly wrapped in the refrigerator.
Step by step:
1. Preheat oven to 350F. Lightly grease a 9x5 loaf pan with coconut oil.In a large mixing bowl, whisk together egg, coconut sugar, vanilla extract, and water.
2. Whisk in the persimmon puree and melted coconut oil.In a separate bowl, combine the paleo baking flour, baking soda, baking powder, salt, cinnamon, ginger, and allspice and whisk to combine.
3. Add the flour mixture to the wet ingredients and whisk to combine. Fold in walnuts and raisins. The batter will be thick.
4. Spread the batter in the prepared pan and bake for 40-50 min or until a wooden toothpick inserted into the center comes out clean and when you press the top of the loaf, it bounces back. Cool in the pan for 10 minutes then turn out onto wire rack to cool to room temperature.Store tightly wrapped in the refrigerator.
Nutrition Information:
covered percent of daily need
