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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Who doesn’t love seasonal baked goods? From pumpkin bread to sweet potato muffins, there's so many delicious recipes to choose from during autumn! 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!
What is a Persimmon?
Persimmons are often overlooked in baked goods, but they deserve more recognition! Their sweet, honey-like flavor and vibrant color make them a fantastic addition to recipes.
Originating in Asia over a thousand years ago, persimmons were first grown in China and later spread to Japan and Korea. Today, they’re commercially grown in California and are in peak season from October to December. If you can’t find them at your local market, check specialty or Asian grocery stores.
Starting on the Bread
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 combining the wet and dry ingredients, start by creaming the sugar and butter. In a large bowl, mix ¾ cup cane sugar with ½ cup softened unsalted butter using an electric mixer on medium-low for two minutes until fluffy.
Next, add two room temperature eggs and a splash of vanilla extract, mixing on low until incorporated.
The final important step before adding dry ingredients is to incorporate the persimmon pulp and pumpkin puree, which will be explained in the next section.
Making Your Persimmon Pulp
Making persimmon pulp is easier than you think! Start by peeling and dicing two persimmons. Use a food processor or blender to pulse them until smooth. If you don’t have equipment, a muddler works too, though it takes longer.
Once smooth, transfer the pulp to a small bowl and sprinkle in ½ teaspoon of baking soda to reduce astringency and prevent any reaction during baking. Mix well 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, it's time to add the dry ingredients. I recommend adding them in halves for even distribution, which ensures consistency.
After combining the wet and dry ingredients, pour the batter into the prepared bread pan and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes. Check for doneness with a toothpick at 45 minutes; if it comes out clean, remove the bread and let it cool for at least 20 minutes before slicing and serving.
What About Toppings?
Adding toppings to the gluten-free pumpkin and persimmon bread is optional but enhances its appeal. Here are a few great options:
- Sliced Persimmons: Top the bread with sliced persimmons before baking for added sweetness and texture.
- Pumpkin Seeds (Pepitas): These seeds add a mild crunch and complement the sweetness; sprinkle them on before baking.
- Walnuts or Pecans: Incorporate these for extra crunch and a hint of saltiness. You can mix them into the batter or sprinkle them on top.
Enjoy your bread, and if you have leftovers, store them in an airtight container or wrap in foil and place in a ziplock bag at room temperature to keep it moist.
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 […]