Rich and spicy, with a hint of gingerbread. Decadent topped with cream cheese or tofu cream cheese. The Husband said, “Incredible! Melts in your mouth!” Don’t wait to try this persimmon bread.
Suitable for:
vegan, gluten-free, reduced-sugar diets
Not for:
low-sodium or migraine diets
Persimmon-date-nut bread
Ingredients
- 1-3/4 cups all-purpose flour (gluten-free) sifted (225 g)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt kosher salt (omit for low-sodium diets)
- 1/2 tsp cinnamon
- 1/2 tsp ginger (dried)
- 1/4 tsp cloves (dried, ground) ground
- 1/4 tsp nutmeg (dried)
- 1 cup persimmons (150 g)
- 1 cup dates (130 g)
- 1 cup walnuts (125 g)
- 1/2 cup carrots grated, or carrot pulp, optional
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 2 tbsp olive oil (extra virgin)
- 1/2 cup milk soy, rice, skim
Instructions
- Preheat the oven to 350°. Prep your loaf pan by cutting a large piece of parchment paper, pushing it inside and creasing it to fit, then grease it with margarine or oil.
- Sift together flour, soda, baking powder, salt and spices.
- Peel the persimmons with a peeler or paring knife, leaving as much flesh as possible. Remove the stem and chop into ½” dice. Chop the dates and the walnuts into similar-sized pieces. Grate the carrots if using.
- Add syrup, vanilla, margarine, and milk. Mix well using a spatula to get the dry bits up off the bottom. When everything is incorporated, add the persimmons, dates, walnuts, and carrots (if using). Spoon the mixture into a loaf pan and smooth the top.
- Check after 45 minutes. If the top seems to be getting brown, cover loosely with foil. The inside of the bread still needs 15 minutes to cook through. When done, pull out of the pan using the paper and let cool completely on a wire rack before slicing..
Notes
Per serving:
- 254 calories
- 11 g fat
- 1 g saturated fat
- 3 g monounsaturated fat
- 6 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 412mg sodium (reduce sodium by using salt-free flour mix, omitting salt, and using sodium-free baking powder and soda)
- 253 mg potassium
- 38 g carbohydrate
- 4 g fiber
- 24 g sugars
- 3 g protein
- 3 Weight Watchers Points Plus
I cant wait to try your recipe with the fresh persimmons i just received. Can i make an even swap with regular flour?
Yes, you can use regular flour for this recipe. It might need a few minutes longer to bake.
Oh my, my, my. I had a persimmon date toast with goat cheese at a supper club dinner last fall, and I’ve been dreaming about it ever since. I have yet to have the gumption (or enough persimmons I’m willing to part with—I just love them on their own!) to make something myself, but I’m definitely going to keep this recipe…
Help how much margarine in this recipe? I see it listed to add, but can’t find amount.
Thank you for reply. Want to make this tomorrow.
Hi B, so sorry and thanks for catching this typo. It’s fixed now… no margarine in the recipe, I swapped it out for olive oil.
Kat, welcome and thanks so much for the comment! So nice to know you enjoyed the recipe. If you ever make something and can take a photo, send it along. I love to post reader photos and comments. :)
Happy Turkey Day.
Stephanie
Sooo delicious! I seriously cannot stop nibbling on it. I think next time I will make them into muffins, then it might be easier to stop at just one ;)
Thanks!
And by the way, so incredibly excited to find your site- I've been on a gluten free, sugar free, dairy free diet for the past 8 months and its hard to find recipes that fit my diet needs!