Persimmon Date Bread
1¾ C. (225 g) sifted GF flour (Bob’s Red Mill GF All-purpose baking flour)
2 t. (4 g) baking powder
1 t. (2 g) baking soda
½ t. (1 g) kosher salt
½ t. (1 g) cinnamon
½ t. (1 g) ginger
¼ t. (0.5 g) ground cloves
¼ t. (0.5 g) nutmeg
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 spray it with cooking spray. (Yes, you could skip this step and just grease the pan really well. But I LOVED how this came out of the pan so easily, with no pan cleanup, and you can wipe the paper with a sponge and reuse it. I will be using this technique for any quick bread in the future.)
Sift together flour, soda, baking powder, salt and spices and place in a large bowl.
Peel the persimmons with a peeler or paring knife, leaving as much flesh as possible. Remove the core and chop into ½” dice. Chop the dates and the walnuts into similar-sized pieces. Grate the carrots if using. (I have a juicer, so I just set aside some carrot pulp that day.)
Add the syrup, vanilla, olive oil, and milk to the bowl. 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. Put into the oven on a center rack.
Check after 35 minutes. If the top seems to be getting brown, cover loosely with foil. The inside of the bread still needs 25 minutes to cook through (60 minutes total). When done, pull out of the pan using the paper and let cool completely on a wire rack.