Recipe: GF, DF Persimmon Bread

23 Nov

Gluten Free, Dairy Free Persimmon Bread

Here’s another recipe by persimmon merchant Joe M.  This bread is moist and delicious.  It was a real winner among my non gluten free friends, too!  So don’t let pumpkin monopolize the Fall Spice category; give Persimmons a chance!

Ingredients:

1 cup Hachiya Persimmon pulp (let them get overly soft)

2 teaspoons gluten free baking soda

3 cups white sugar

1 cup vegetable oil

4 eggs

1 ½ teaspoons ground cinnamon

½ teaspoon ground nutmeg

1 ½ teaspoons salt

⅔ cup water

3 cups all-purpose flour (I used a mix of Tom Sawyer and Gluten Free Pantry)

1 cup chopped walnuts

Directions:

Preheat the oven to 350 F (175 C).  Grease 3 6×3 inch bread loaf pans.

In a small bowl, mix pulp with baking soda and set aside for 5 minutes.  (Be sure to get the seeds out.)

In a medium-large bowl, combine sugar, oil, eggs, cinnamon, nutmeg and salt.  Blend until smooth.  Mix in persimmon pulp and water alternately with flour.  Fold in nuts.

Fill each pan ⅔ of the way full with mixture.

Bake for 1 hour or until toothpick comes out clean.  Cool in pan for 10 minutes before removing.

Previously:

Sweet Potato Ginger Latkes and Italian Risotto Latkes

Persimmon Cookies

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