This Paleo Persimmon Bread is a healthy treat that uses pureed Fuyu persimmons for flavor and moisture, and is loaded with toasted walnuts & golden raisins! This gluten-free persimmon bread is spiced with cinnamon, ginger and allspice and makes a perfect breakfast or snack.
Ugh, don’t you just hate when the days get shorter because of daylight savings time? As I’m writing this, it’s barely 5 P.M. and it’s already dark and dusky…and I’m sitting here really missing the 8 P.M. sunsets from summer.
Thankfully, besides the shorter days, it still mostly feels like summer here in San Diego. We still have fresh berries at the farmers market and I was happily running around in shorts in today’s 78˚F sun. It’s the days like today that make me appreciate what an incredible place I live in 🙏
The San Diego’s farmers markets are one of my favorite things about being back living here – mostly because all year round, they’re packed with fresh fruits and veggies of all sorts. My favorite to gawk over are the tropical fruit vendors, selling passion fruits, dragonfruits, lychees, and guavas.
Since I recently moved, I’ve been going to a new farmer’s market just a walk down the street from me – while exploring there a few weeks back, I loaded up on organic persimmons. After hemming and hawing over what to do with them, I decided I wanted to make persimmon bread, but a little differently than I had before.
Historically in my persimmon bread making adventures, I’ve used chopped persimmons in a lightly spiced loaf bread, but for this paleo persimmon bread, I blended the persimmons into a beautifully colored persimmon puree, which is added to the loaf to provide a ton of flavor, moisture, and color.
The persimmons have a sweet, fruity flavor that permeates the loaf. If you’ve never had a persimmon before, there’s two main types: Fuyu and Hachiya. Fuyu are more common (at least around me) and are sweet to eat when unripe and turn soft and super sweet when they’re ripe. Hachiya’s, on the other hand, are super sour & astringent before they’ve fully ripened. For this recipe, we’re using Fuyu persimmons!
This recipe is simple to make, and similar to most other quick breads you’ve made. The wet ingredients are all whisked together, along with the coconut sugar to sweeten and the Fuyu persimmon puree.
The flour is whisked together with the rest of the dry ingredients, including cinnamon, ginger, and allspice, and then folded into the wet ingredients, along with toasted walnuts and golden raisins – swoon-worthy, right?! I’m super excited about the flour I used in this recipe, too – Bob’s Red Mill NEW Paleo Baking Flour.
I talk about Bob’s Red Mill all the time and how their products are my favorite because they’re so high quality, and the second I saw their new Paleo Baking Flour, I had to get my hands on it to start experimenting. It’s a mix of almond, arrowroot, coconut, and tapioca flours, and it’s going to be a new kitchen staple around here!
This loaf may be a little short and squat, but it’s full of flavor and has a soft, moist texture that’s exactly what you want out of a loaf of fruity bread. It’s a nice change up from the traditional banana or pumpkin bread, and a way to take advantage of the so often overlooked persimmon.
The walnuts add texture and crunch, and I love the bursts of sweetness from the golden raisins, but both are optional – a loaf of pure persimmon bread would be absolutely delicious as well, if you like less adornment to your loaf. Time to scout out some persimmons – enjoy! :)
Remember to #bakerita if you try the recipe!Print
- 1 large egg (room temperature)
- ½ cup coconut sugar
- 2 teaspoons vanilla extract
- 3 tablespoons water
- 1¼ cups Fuyu persimmon puree (about 12 oz., stems removed and pureed until smooth in a blender or food processor)
- ¼ cup coconut oil (melted)
- 1½ cups (138g) Bob’s Red Mill Paleo Baking Flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon allspice
- 1 cup toasted walnuts (chopped)
- ⅓ cup golden raisins
- Preheat oven to 350˚F. Lightly grease a 9×5” loaf pan with coconut oil.
- In a large mixing bowl, whisk together egg, coconut sugar, vanilla extract, and water. Whisk in the persimmon puree and melted coconut oil.
- In a separate bowl, combine the paleo baking flour, baking soda, baking powder, salt, cinnamon, ginger, and allspice and whisk to combine.
- Add the flour mixture to the wet ingredients and whisk to combine. Fold in walnuts and raisins. The batter will be thick.
- Spread the batter in the prepared pan and bake for 40-50 min or until a wooden toothpick inserted into the center comes out clean and when you press the top of the loaf, it bounces back. Cool in the pan for 10 minutes then turn out onto wire rack to cool to room temperature.
- Store tightly wrapped in the refrigerator.
- Category: Breakfast
This post is sponsored by Bob’s Red Mill! Thank you so much for supporting the brands that support Bakerita and letting me share new products I love like Bob’s Paleo Baking Flour :)