Spice up your baked good with this delicious Gluten-Free Pumpkin and Persimmon Bread recipe! This perfectly moist loaf is full of fall flavor and is a breeze to make.
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What is a Persimmon?
Persimmons, often overlooked in baking, offer a sweet, honey-like flavor and vibrant color that enhance recipes. Originating in Asia over a thousand years ago, they first grew in China and spread to Japan and Korea. Now commercially grown in California, they peak from October to December. Look for them at specialty or Asian grocery stores if not available locally.
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Why You'll Love This
Who doesn’t love baked goods? From pumpkin bread, spice pear loaf, pistachio pudding loaf to sweet potato muffins, there's so many delicious recipes to choose from! This Gluten-Free Pumpkin and Persimmon Bread is a quick and delicious option, coming together in under an hour. It's moist and perfect for breakfast or a cozy snack.
The unique combination of pumpkin and persimmons creates a flavorful bread that's packed with autumn goodness. If you’re not familiar with persimmons, prepare to be pleasantly surprised! Ready for the recipe? Let's dive in!
Ingredients
Here is everything you will need:
- Gluten-free baking flour: Provides structure and a tender crumb without gluten.
- Cinnamon: Adds warm, aromatic flavor that complements the sweetness.
- Baking soda: Leavens the bread for a light, airy texture.
- Nutmeg: Enhances the warm spice profile and adds depth.
- Baking powder: Works with baking soda to ensure a good rise.
- Ground cloves: Imparts a rich flavor that pairs well with the spices.
- Salt: Balances sweetness and enhances overall flavor.
- Cane sugar: Sweetens the bread while contributing moisture and crust.
- Unsalted butter, softened: Adds richness and moisture for a tender crumb.
- Temperature eggs: Bind the ingredients and provide moisture and stability.
- Persimmon pulp (2 persimmons): Adds natural sweetness and moisture.
- Pumpkin purée: Contributes moisture, flavor, and vibrant color.
- Vanilla extract: Enhances flavor with sweet, aromatic notes.
See recipe card below for a full list of ingredients and measurements!
Substitutions & Variations
Here are some tips for adjusting your recipe:
- Persimmon Topping: Add thin slices of persimmon on top of the loaf before baking for extra flavor.
- Sugar Topping: Sprinkle a generous layer of sugar on top right before baking for a crunchy, sweet finish.
Please note that this recipe hasn't been tested with substitutions beyond those listed. Adding or replacing ingredients may alter the results.
Equipment
All you need for this recipe is; a bread pan, food processor, medium sized bowl and an electric mixer.
Instructions
Believe it or not, this pumpkin and persimmon bread takes just 15 minutes to prepare! Start by preheating your oven to 375°F and greasing a bread pan with butter before lining it with parchment paper for easy removal.
Next, prepare the dry ingredients, which include a blend of gluten-free flour, baking soda, cinnamon, nutmeg, baking powder, salt, and ground cloves. I recommend using Bob's Red Mill 1-to-1 Gluten Free Baking Flour for the best consistency. I use this brand is just about every recipe as it never fails me!
Instead of using pumpkin pie spice, which can be overpowering, this recipe uses a simpler spice blend of cinnamon, nutmeg, and cloves. This allows the flavors of the pumpkin and persimmons to shine through.
The Wet Ingredients
Before mixing wet and dry ingredients, cream ¾ cup cane sugar with ½ cup softened unsalted butter in a large bowl using an electric mixer on medium-low for two minutes until fluffy.
Then, add two room temperature eggs and a splash of vanilla extract, mixing on low until combined. Finally, incorporate the persimmon pulp and pumpkin puree before adding the dry ingredients.
Making Your Persimmon Pulp
Making persimmon pulp is simple! Peel and dice two persimmons, then blend until smooth. If you don’t have a food processor or blender, a muddler works too, though it takes longer.
Transfer the pulp to a bowl, mix in ½ teaspoon of baking soda to reduce astringency, and set aside.
Persimmon and Pumpkin Combination
Now, add the persimmon pulp and pumpkin purée to the wet ingredients. This underrated combination creates a warm, comforting blend of fall flavors, with the sweetness of persimmons complementing the spice of pumpkin. Both are typically spiced with cinnamon and nutmeg, and the sugar and vanilla enhance their sweetness.
Combine the two mixtures using an electric mixer on low speed until the batter turns a vibrant orange. This ensures easy blending without overworking the batter.
The Final Touches on the Pumpkin and Persimmon Bread
Once the batter has a beautiful orange hue, add the dry ingredients in halves for even distribution. Pour the mixture into the prepared bread pan, smooth the top, and bake in a preheated oven for 45-50 minutes. Check for doneness with a toothpick at 45 minutes; if clean, let the bread cool for at least 20 minutes before slicing.
Serving Suggestions
Toppings for gluten-free pumpkin and persimmon bread are optional but enhance flavor and texture. Here are some great options:
- Sliced Persimmons: Add on top before baking for sweetness.
- Pumpkin Seeds (Pepitas): Sprinkle on for mild crunch.
- Walnuts or Pecans: Mix into the batter or sprinkle on top for extra crunch and saltiness.
Enjoy your bread, and store leftovers in an airtight container or wrapped in foil inside a ziplock bag at room temperature to keep it moist.
Storage
Store this bread in a dry place for up to 5 days in a tightly sealed bag. Reheat in the microwave to enjoy!
FAQ
Absolutely! This then becomes a pumpkin bread. Do proceed with caution as this recipe is meant to include persimmons.
Pairings
Check out a few of these options to pair well with this pumpkin persimmon bread!
Similar
Here are few other similar recipes:
Gluten-Free Pumpkin and Persimmon Bread
Course: Baked Goods, RecipesDifficulty: Easy8
servings15
minutes50
minutesServe this moist Gluten-Free Pumpkin and Persimmon Bread for breakfast or as a snack!
Ingredients
1 ½ cups gluten-free baking flour
2 teaspoons cinnamon
1 ½ teaspoons baking soda
1 teaspoon nutmeg
1 teaspoon baking powder
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup cane sugar
½ cup unsalted butter, softened
2 room temperature eggs
½ cup of persimmon pulp (2 persimmons)
½ cup pumpkin purée
1 teaspoon vanilla extract
Directions
- Preheat the oven to 375 degrees Fahrenheit and grease a bread pan. Then, cut a piece of parchment paper to fit the pan and press into the bottom and sides. Secure with a clip.
- Remove the skin from two persimmons and dice into small pieces. Add to a food processor and pulse until smooth. Then, add the pulp to a bowl and sprinkle half a teaspoon of baking soda over it. Mix together, then set to the side.
- In a medium-sized bowl, combine the flour, cinnamon, rest of the baking soda, nutmeg, baking powder, cloves, and salt.
- In a large bowl, use an electric mixer to cream together the cane sugar and softened butter on medium-low speed for two minutes until combined.
- Once combined, add the eggs and mix until smooth before adding the vanilla extract and mixing again.
- Then, add the persimmon pulp and pumpkin purée. Combine with the electric mixer until the batter takes on an orange hue.
- Slowly add the dry ingredients to the wet ingredients, adding half at a time and mixing between to thoroughly combine.
- Pour the batter into the prepared bread pan. Use a spatula to smooth the top of the batter.
- Bake for 45-50 minutes on the center rack. Then, remove from the oven.
- Allow to cool for at least 20 minutes before slicing.
Recipe Video
Notes
- Store this gluten-free bread in an air tight container at room temperature up to four days.
[…] I have another recipe that allows you to take full advantage of persimmon season! Check out my easy Gluten-Free Pumpkin and Persimmon Bread for the perfect sweet treat to make during […]