Go Back

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!