Persimmon Bread w/ Toasted Walnuts & Chopped Dried Fruit (GF)

The annual neighboerhood dance between humans and crows to see who is first to get the Hichaya persimmons resulted in a plentiful supply for our side this year. Fruit was ripened in a bag, recipes were reviewed, and a delicious sweet bread was the “fruit” of our labors. Savor the victory in your neighborhood - the season will be over soon.

My Paleo Marin: 4.5 Persimmons

Ingredients: Note: Makes 2 loaves

2 1/2 cups gluten free flour, preferably Cup4Cup Gluten Free Multipurpose Flour

1 teaspoon kosher salt

3 teaspoons baking soda

2 teaspoons cinnamon, preferably Vietnamese Cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

4 eggs, room temperature

1 teaspoon vanilla extract

1 cup unsalted butter, plus more for greasing the pans

1 1/2 cups pure cane sugar

2 cups Hichaya persimmon pulp (about 4-5 large persimmons)

3/4 cup walnuts, toasted on a baking sheet at 300º F for about 10 minutes, chopped

3/4 cup dried fruits such as apricots, raisins, cherries, etc., finely chopped

Directions:

Preheat oven to 350º F.  Grease the bottoms and sides of two  9x5x3" loaf pans.

1. In a medium bowl, sift together the flour, salt, baking soda, cinnamon, nutmeg and cloves.

2. In the bowl of a stand mixer, cream together the butter and sugar just until combined.

3. In a small bowl, beat the eggs with the vanilla. Slowly add to the butter and sugar until it is mixed in.

4. Add the persimmon pulp to the batter. Mix just until combined. Remove bowl from stand.

5. Gently fold in the flour mixture 1/3 at a time with a rubber spatula or wooden spoon. Mix until just combined. Stir in the the nuts and dried fruit to distribute well.

6. Pour 1/2 the batter into each prepared bread pan. Bake for about 50-60 minutes until a wooden skewer comes out clean. Put on a rack to cool for about 10 minutes. Turn out from the pan and let the breads cool completely on a rack, even overnight. Wrap and store at room temperature for up to 4 days.

#persimmons #Hichaya #desserts #bread #holiday #persimmonbread #snack #breakfast

Recipe adapted from Porportional Plate website here.

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.