Wednesday, January 2, 2013

Persimmon Bread (Gluten-Free)


This gluten-free sweet bread is a terrifically satisfying baked treat. Unlike many gluten-free desserts that are a “decent substitute” for treats made with wheat, this moist and light persimmon bread is a strong contender matched against any wheat bread (with no explanations or excuses needed). Use soft-ripe persimmons (such as the Hachiya) rather than crunchy persimmons (such as the Fuyu). The persimmons must be very ripe and squishy (so that they are at their sweetest). Remember that the soft-ripe style of persimmons are astringent until they become ripe. Even overly ripe persimmons work well for this bread. You can use this recipe for making persimmon muffins too, just note the reduced baking time. 

Ingredients

2 c. soft-ripe persimmons (approximately 6 persimmons)
4 eggs
1 c. safflower oil
¾ c. honey
¼ c. agave
¼ c. brown sugar (optional—¼ c. additional honey can be substituted)
1 tbsp. lemon juice
1 tsp. vanilla
1½  c. teff flour*
2 c. brown rice flour*
2 tsp. baking soda
1 tsp. baking powder
1 tbsp. orange peel
½ tsp. salt
1½ tsp. cinnamon
½ tsp. nutmeg
¼ tsp. allspice

*I usually do not endorse specific commercial products, but I want to share that my most successful version of this recipe includes the following:  1 c. teff flower, 1 c. brown rice flour, 1 c. Pamela’s brand of bread baking mix, ½ c. Pamela’s pancake baking mix. Pamela is the gluten-free baking queen! 

Directions

Preheat the oven to 350°.

Peel the skin off the persimmons. Swirl the persimmon meat in the blender until smooth. Beat the eggs in a small bowl. Combine the oil, honey, agave, and sugar in a large mixing bowl. Add the swirled persimmons, beaten eggs, lemon juice, and vanilla to the oil and sweeteners.

In a separate bowl combine the dry ingredients and blend them together well.

Mix the dry ingredients into the wet ingredients and stir them together (scraping the sides and bottom of the mixing bowl) until they are fully blended. The mixture will remain a little lumpy because of the orange peel, but try mix in all “bubbles” of flour, without over-mixing (since over-mixing can cause the batter to become tough and make the bread heavier.

Divide the batter into 2 oblong standard-sized bread-baking dishes. Bake the persimmon bread for one hour at 350°. Bake muffins (in muffin tins) for 30 minutes at 350°. Bread or muffins are done when a knife inserted comes out clean.

You may wish to get creative by adding ½ c. of walnuts, pecans, chocolate chips, peanut butter chips, chopped dates, and/or crystallized ginger chunks to this recipe. Personally, I love this bread just plain with butter, soft goat cheese, or cream cheese spread.

Eat well, be well, live deliciously!

4 comments:

  1. Did you publish the book of recipes?

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  2. Not yet Kubota Gal. I need to come up with more recipes first. I still plan to publish the book one day but for now it's all virtual. Thanks for asking. P.S. I'm working on a kale chip recipe this week.

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  3. I agree, I love Pamela's, especially her pancake mix. However, I've just recently realized (I think I was just in denial) that the pancake mix has almonds and milk. :( Can you think of a good alternative, I've yet to find one. When I bake with others they outcome is always iffy, sometimes with the middle not cooking and almost like a gel consistency. Any ideas why? Thanks, hope to try this recipe, sounds delicious. :)

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  4. Cheryll: If you are vegan or allergic to dairy then the milk is a problem. I don't know what the problem would be with almonds. Unless you are allergic to nuts, I suppose. But here are a few suggestions. First, the bread mix does not have almonds or milk in it. Only the pancake mix does. Second, my recipe uses teff flour and brown rice flour and it works just fine with that combo, no Pamela's needed. As for pancakes, my husband is the gluten-free pancake king and he uses Pamela's or Bob's mixes. Check out Bob's.

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