The Most Delicious Almond Persimmon Bread Ever [Gluten-free]

It took me a full year, over two persimmon seasons to create this recipe. Last year, I was so intent on making the most delicious, gluten free persimmon bread ever, and since persimmon season is so short, I kept running out of them. And so it goes with new recipes.

But…good news! I’m happy to say, I have absolutely succeeded at my mission.

I love quick breads and I can’t stop eating this one. My daughter can’t stop eating it. She even said it was my best bread ever, and that’s a lot coming from a 19-year old who doesn’t generally love GF food. There’s a first time for everything.

It is 100% addictive and packed with ridiculously healthy, wholesome ingredients! It’s also high in vitamin C. We eat it for breakfast, for an afternoon snack and for dessert. One loaf lasts about a day around here. Made with blanched and sifted almond flour, Namaste Organic Perfect Flour Bend (Gluten-free), and flax meal, this persimmon bread recipe is not only rich in fiber, but honey-sweetened and free of refined sugars.

This has already become one of my cherished family recipes. The taste is rich, and it has such a moist texture. I’ll just go ahead and say it blows most of the dry, crusty, gluten free breads I’ve tasted right out of the oven.

Since persimmons aren’t as common as some fruits, I’ve put together some FAQ’s to answer some of your questions before baking:

Can you eat persimmons with the skin?

A lot of people ask about the persimmon skin. The Fuyu persimmons I use in this recipe have an edible skin. Hachiya persimmons are also common in San Diego and have an edible skin, too. Either can be used, but like I said, I’m using the Fuyu persimmons I picked from Ramona Fresh Fruit. Find out more about picking your own persimmons here.

When is a Fuyu persimmon ripe enough to bake with?

Fuyu persimmons are best for baking when they are fully ripe. Unlike some other varieties of persimmons, Fuyu persimmons, when eaten fresh, are typically enjoyed while they are still firm, but slightly yielding when gently pressed. Waiting until they begin to darken and fully soften enough that you can easily press into them with your finger ensures they will be their sweetest for baking. I like using soft persimmons, but overripe persimmons have a tendancy to spoil quickly over night, so I often stick them in the fridge as soon as they’re soft if I’m not ready to bake them that day.

What do persimmons taste like?

Fuyu and Hachiya persimmons differ in that Fuyu are sweet and flavorful even when still firm, and they don’t have the astringency that requires them to be fully soft before consumption. The taste is often described as a combination of pear, apple, and a hint of spice. Hachiya are typically acorn-shaped and need to be fully ripe before eating. When unripe, they can be very astringent, leaving a dry, puckering feeling in the mouth. However, when fully ripe, they become sweet and have a smooth, custard-like consistency. The flavor is often described as honey-like, rich, and sweet.

How can I preserve persimmons for future baking?

The easiest way to preserve your persimmons for later use with this recipe is to blend them in a food processor into a smooth puree and store in 1 1/4 cup portions in small freezer bags and then freeze. When you’r ready to bake, put the frozen persimmon puree in the refrigerator overnight and use in the recipe as directed. As the persimmon puree defrosts, you’ll notice the water content increase. This is the juice and contains a lot of flavor. Do not drain this off before adding to the batter.

Almond Persimmon Bread [Gluten-free]

Christy Lincer

Print Recipe

Servings 0

Equipment

• 2 large mixing bowls You'll need at least two bowls—one for dry ingredients and one for wet ingredients.
• 2 small mixing bowls one for whipping the egg whites and one for creaming the butter
• 1 set measuring cups and spoons
• 1 whisk
• 1 electric hand mixer
• 1 masher or blender to puree the persimmons
• 1 loaf pan
• 1 parchment paper or cooking spray
• 1 oven
• 1 spatula
• toothpick or cake tester
• wire rack for cooling the bread after baking

Ingredients

  

Dry Ingredients

• 1/2 cup blanched and sifted, super fine almond flour
• 1 cup Namaste Organic Perfect Flour Blend (Gluten-free)
• 1/4 cup tapioca flour
• 1/4 cup flax meal (ground flax seeds)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3/4 teaspoon salt

Wet Ingredients

• 1 1/4 cups persimmons, pureed
• 2 large eggs, whites and yolks separated room temperature
• 1 additional egg white
• 1/2 cup honey
• 2 teaspoons vanila extract

Fats

• 1/3 cup butter room temperature
• 1 tablespoon creamy almond butter room temperature

Optional

• Dry roasted, sliced almond for top of bread

Instructions

 

Prepare Batter:

• Depending on ripeness, thinly slice or mash persimmons, making sure you remove any seeds. Blend in a blender until pureed.
• Pour the persimmon puree into a sauce pan on warm while preparing the rest of the batter to bring out the aroma & flavor of the fruit. Warming the persimmons also keeps fats melted when added into the batter.
• Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
• In a large bowl, combine the almond flour, gluten-free flour, tapioca flour, flax meal, baking powder, cinnamon, nutmeg, cloves and salt. Mix well with a whisk or fork.
• Separate the egg yolks from the egg whites, setting the three egg whites aside in a small bowl and putting two egg yolks into the second large mixing bowl, designated for wet ingredients. Discard the third yolk.
• In a second small mixing bowl, mix the honey and butter with an electric hand mixer until smooth and creamy.
• Add the pureed persimmons, vanilla extract and creamy honey/butter mixture to the egg yolks and gently mix together with a whisk.
• Fold the wet ingredients into the dry ingredients with a spatula and mix until well combined.
• With clean hand mixers, beat the egg whites in the small bowl until they begin to form peaks, then set aside.
• Just before baking, fold the foamy egg whites into the batter and gently, but fully combine all ingredients with a spatula or with a hand mixer on low. If using a hand mixer, you will only briefly mix the batter. DO NOT over mix.

Bake:

• Pour the batter into the prepared loaf pan.
• Sprinkle dry roasted, sliced almonds over the top
• Bake for 55-65 minutes or until a toothpick comes out clean or with a few moist crumbs. This recipe can take longer to bake, depending on the moisture in the fruit. Continue checking in 5-10 minute increments if not done after an hour. The crust should be golden brown.

Cool and Enjoy:

• Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack. Once completely cooled, slice and enjoy.

  Gluten-free recipes tend to sink a little in the center after cooling. This is normal, and it doesn't affect the taste or enjoyment.

Tried this recipe?Let us know how it was!