Author Notes
Today is Halloween and I wanted to make a persimmon bread that I once saw on one of the many blogs I regularly follow, but as often happens I could not remember which site it was and so I did an in depth search. I never did find the recipe I was looking for but I did find one by My Darling Lemon & Thyme. So using it as a guide I started to bake, but as always happens I swap and switch and add and subtract along the way. The result was a bread that it SO moist it is like a pudding and yet the outside is crispy like a lace cookie. It it truly a heavenly delight; fall spices, fall fruit, fall down on my knees its so good. —nycnomad
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Ingredients
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1 1/2 cups
Spiced Persimmon Jam (http://autumnscopperpot.blogspot.com/2011/11/spiced-persimmon-jam.html)
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3/4 cup
Coconut Milk
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3
Egg Whites
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1/2 cup
Coconut Oil
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1 teaspoon
Vanilla Extract (I use 2 drops of vanilla oil)
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1/2 cup
Buckwheat Flour
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1/2 cup
Almond Meal
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1/2 cup
Ground Flax Seed Meal
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1/2 cup
Arrowroot
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1/2 cup
Raw Organic Sugar
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1 teaspoon
Baking Powder
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1/2 teaspoon
Sea Salt
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2 teaspoons
Ground Cinnamon
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1 teaspoon
Ground Ginger
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1 teaspoon
Ground Allspice
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1/2 teaspoon
Ground Nutmeg
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1/2 cup
Dark Chocolate Chips
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1 teaspoon
Lemon Juice
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3
Very Ripe Persimmons (small)
Directions
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Preheat the oven to 375F. Line a 9x5 loaf pan so that the bottom and sides are fully covered.
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Mix the liquid ingredients; persimmon jam, egg white, coconut milk, lemon juice, coconut oil (does not have to be melted) and vanilla extract. Stir them until they are fully blended. The persimmon jam may have large pieces of fruit in it so I do not recommend a whisk or an emersion blender. The beauty of this recipe is its varied texture.
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Combine the dry ingredients separately. Use a large bowl so that the wet ingredients may later be added. Pass the dry ingredients through a sieve to break up any clumps.
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Add the wet ingredients to the dry, mixing with a spoon or a fork until fully combined. Stir minimally so that the batter remains light.
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Add the chocolate chips and stir into the batter.
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Pour half of the batter into the loaf pan and add the 3 persimmons placing them whole into the pan with the leafy tops pointing up. Spoon or pour the remaining batter around the fruit. Leave the tops of the persimmons uncovered.
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Place in the center of the oven and bake for 40-55 minutes. This will bake like a bread but will have the texture of a pudding so a knife will not come out clean if used to test the bread for done-ness. At 30min, 40min, 45min and 50min I poured a couple of Tbsp of water into the oven to create steam. Close the door quickly so that the steam does not escape. This helps dissolve the sugars on the surface of the pudding giving it a crispy top crust which is just delightful.
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Remove the bread and let it cool for at least an hour before removing from the pan.
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