Persimmon Bread (Paleo)
(Originally published on 8 Jan 2016 at https://CornFreeHippie.com)
Growing up I had seen persimmons in the market and growing on trees in California's Central Valley. I even have some recollections of my mom eating them, but I had never eaten one until this fall when my dearest childhood friend offered me one during my family's allergy friendly Halloween / Samhain / Día de los Muertos celebration. What a yummy discovery!
During the Christmas holidays we had a girls play-date with the Mini-Foodies and mamas. As is a more and more common practice for us, we had a little pantry exchange where she brought me both persimmon pulp and marshmallow root to experiment with. I hit the jackpot with this exchange because I experimented with the pulp to make a moist, fruity and just the right sweetness quick bread and the tastiest marshmallows I've made to date
In this post I share with you my Persimmon Bread which is paleo and vegetarian...enjoy!
1 ½ cups Paleo All-Purpose Flour
1 tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. ground nutmeg
½ tsp. sea salt
1 tsp. baking soda
½ cup maple syrup or honey
½ cup melted coconut oil
2 eggs, at room temp
1 cup fresh persimmon pulp
Preheating oven to 325°F. Grease a bread pan.
Blend flour, spices,salt, & baking soda together with a wire whisk or fork. Set aside.
Stir together melted oil & honey. Add eggs. Stir until blended. Add persimmon pulp. Blend well.
Fold dry ingredients into the wet. Pour into greased bread pan.
Bake 1 hour or until a toothpick comes out clean when inserted into center.
Recipe inspired by: