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Almond Persimmon Bread [Gluten-free]

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Servings: 6
Ingredients Equipment Method

Ingredients
  

Dry Ingredients
  • 1 cup almond meal or flour finely ground
  • 3/4 cup gluten-free all purpose flour such as Namaste 1:1
  • 1 teaspoon gluten-free baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon Ceylon cinnamon ground
  • 1/4 teaspoon nutmeg ground
  • 1/2 teaspoon salt
  • a handful of slivered almonds toasted, for garnish/topping
Wet Ingredients
  • 1 1/4 cup very ripe persimmon puree
  • 2 large eggs
  • 1 additional egg yolk
  • 1/2 cup creamed honey
  • 2 teaspoon vanilla extract
  • 1/3 cup room temperature butter
  • 1 tablespoon creamy almond butter use a rounded tbsp

Equipment

  • 2 large mixing bowls
  • measuring cups and spoons
  • butter knife
  • whisk
  • 1 hand mixer
  • cake spatula
  • parchment papaer
  • 8.5 x 4.5 loaf pan
  • pan optional - for toasting almonds
  • metal spatula optional - for toasting almonds

Method
 

  1. Preheat oven to 325 degrees
Toast Almonds, optional
  1. If you are toasting your slivered almonds, place them in a lightly greased frying pan on medium low heat.
  2. Watch until they start turning brown, then use the cooking spatula to move them around, so they toast evenly.
  3. Keep an eye on them, so they don't burn and remove from heat when most of them are golden brown. Set aside.
Make Persimmon Puree
  1. Wash persimmons
  2. Remove seeds: open persimmons up to check for seeds. This might get messy if your persimmons are very ripe, so open them over a bowl. Some have seeds, some don't, but you're looking for a black, coin-shaped seed or seeds. Remove them when you find them.
  3. Blend persimmons: persimmons should be blended with skins on until creamy.
Mix Dry Ingredients
  1. In one mixing bowl, add the flour, almond meal, baking powder, baking soda, cinnamon, nutmeg and salt
Mix Wet Ingredients
  1. In the second mixing bowl, add persimmon puree, eggs, creamed honey, vanilla extract, butter and almond butter
Blend Ingredients
  1. Using a whisk, mix the dry ingredients well
  2. Using a hand mixer, blend the wet ingredients until well combined. You may see small chunks of butter that didn't fully mix in and that's fine as long as they're not too large and more like flecks.
  3. Pour the dry ingredients into the wet ingredients and mix together with a cake spatula until you no longer see dry ingredients in the bowl. Set aside while preparing the loaf pan.
Prepare Loaf Pan
  1. Butter a 8.5 x 4.5 loaf pan
  2. Line with parchment paper to prevent crust from over cooking
Pour Batter into Loaf Pan
  1. Carefully pour the batter into the loaf pan, scraping the batter off the sides of the bowl with the cake spatula
  2. Sprinkle slivered almonds over the top of the batter
  3. Loosely tent a piece of aluminum foil over the loaf pan while baking to create a softer, moister crust.
Bake
  1. Bake for 50 minutes at 325 degrees on the center rack. Check for doneness with a toothpick. If batter comes off on the toothpick, remove the aluminum foil and bake for 10 minute increments until done.
  2. When done, remove from oven and place on a cooling rack. You should be able to lift the loaf out of the pan by pulling up on the parchment paper. Let the loaf cool with the parchment paper and then pull the parchment off once the bread is sufficiently cool.
Storage
  1. Once cool, wrap the loaf in fresh parchment paper and aluminum foil or in an airtight container.
  2. It keeps well at room temperature for a few days. Refrigerated, up to a week. Freeze to store longer.
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