Spice up your baked good recipes with this delicious Gluten-Free Persimmon Bread!Jump to Recipe
Who doesn’t love a good baked good? From pumpkin bread to sweet potato muffins, there’s so many unique recipes! Let me introduce you to your new favorite loaf to make. This Gluten-Free Persimmon Bread is so easy to make and comes together in less than an hour. Not only is it moist and delicious, but it’s the perfect sweet to share this holiday season.
The Star of the Recipe: Persimmons
Unlike pumpkins and bananas, persimmons aren’t utilized nearly enough when it comes to baked goods. Although they should be! Their sweet interior and gorgeous color makes them the perfect star of any recipe.
Persimmons are in peak season from October-December. While they originated from Asia, they are now grown commercially in California. You may have to hunt for them when it comes to grocery shopping though. While they’re a seasonally fall fruit, not all local markets carry them. If you’re struggling to find persimmons, try a speciality store or Asian grocery store.
Let’s Make This Loaf!
With only 10 minutes of prep and about 50 minutes in the oven, you can enjoy this persimmon bread in less than an hour!
Start by preheating the oven to 375 degrees Fahrenheit and greasing a bread pan with coconut oil. Then, dust the bread pan to further prevent the loaf from sticking to the pan. In a large bowl, combine a cup and a half of gluten-free flour, baking soda, cinnamon, nutmeg, baking powder, salt, ground cloves, and xanthan gum. In another bowl, use an electric mixer to beat together the cane sugar and half a cup of unsalted butter. Once combined, add three room temperature eggs and mix until smooth. Next, add a splash of vanilla extract and 1 cup of persimmon pulp.
Now it’s time to combine the dry and wet ingredients! Slowly add the dry ingredients to the bowl with the wet ingredients, using the mixer to combine. Once the ingredients are combined, pour the batter into the prepared bread pan. Top with sliced persimmons and bake for 45-50 minutes. Allow to cool for 20 minutes before slicing and enjoying
Gluten-Free Persimmon BreadCourse: Baked Goods & Desserts, RecipesDifficulty: Easy
Serve this moist Gluten-Free Persimmon Bread any time of day!
1 1/2 cups gluten-free baking flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon xanthan gum
3/4 cup cane sugar
1/2 cup unsalted butter, softened
3 room temperature eggs
1 teaspoon vanilla extract
1 cup of persimmon pulp
1 sliced persimmon
- Preheat the oven to 375 and grease a bread pan
- In a medium-sized bowl, combine the flour, baking soda, cinnamon, nutmeg, baking powder, salt, ground cloves, and xanthan gum
- In a large bowl, use an electric mixer to beat together the cane sugar and butter
- Once combined, add the eggs and mix until smooth
- Then, add the vanilla extract and persimmon pulp
- Slowly add the dry ingredients to the wet ingredients, mixing to combine
- Pour the batter into the prepared bread pan
- Top with sliced persimmons, then bake for 45-50 minutes
- Allow to cool for 20 minutes before slicing