PERSIMMON BREAD

Persimmons come in season once a year, they are one of the most peculiar fruits with its jelly like texture and warm baking spices on the palette. They are perfect for holiday baking and make this bread so moist. The bread is topped with walnuts and coconut sugar which caramelizes in the oven and give it that perfect crunch. Serve the bread toasted warm with a tangy cream cheese, and slice open another persimmon and spoon the fruit over the bread like a jam.

INGREDIENTS 

makes 9” loaf

  • 2 c fine almond flour

  • 1 tsp baking soda

  • 2 tsp cinnamon

  • 1/2 tsp cardamom

  • 1/2 tsp allspice

  • 1/2 ground nutmeg

  • 5 cloves 

  • pinch fine sea salt

  • 2 eggs

  • 2 tbsp maple syrup

  • 1 tsp vanilla extract

  • 1/4 c ghee

  • 3 ripe Hichiya persimmons

  • 1/4 c chopped walnuts

  • 1 tbsp granulated coconut sugar for topping

  • pinch flaky sea salt for topping

 

METHOD

Preheat your oven to 350º Grease a 9” inch loaf pan and line with parchment paper so the loaf will release easily. 

In a medium bowl mix your dry ingredients: almond flour, baking soda and pinch of fine salt in the bowl. Add the spices: cinnamon, cardamom, nutmeg, allspice. If your cloves are whole, grind them into a powder with a mortar & pestle or crush them finely with a rolling pin or another heavy object. Stir all the spices in the flour mixture. 

In a separate large bowl, slice open the persimmons and remove the jammy inside and place in the bowl. Discard the skins. Add your maple syrup, melted ghee and vanilla extra and whisk together. 


Add the flour mixture to the wet ingredients in two batches stir until it resembles a firm batter. Fold in half the walnuts. Pour the batter into the loaf pan. Sprinkle the remaining nuts over the top with the coconut sugar, and a generous pinch of flaky sea salt. 

Bake for 30-40 mins. Allow to cool and serve with cream cheese (reg or cashew) and ripe permissions spooned over the top.