The “cold” weather in LA (yes 50 degrees is considered cold here!) has prompted me to embark on a new spate of baking, and even though Thanksgiving is over, I still can’t let go of pumpkin-flavored sweets (she writes as she sips her decaf Pumpkin Spice Soy Latte). I still really have until Christmas until the pumpkin theme is completely out of style, right?
In any case, I found a delicious recipe for pumpkin persimmon walnut bread and decided to go for it, given that persimmons are in season right now and my local farmers market is packed with them. I turned the recipe gluten-free (it was already dairy-free) by substituting the wheat flour with Bob’s Red Mill all-purpose gluten-free flour, one for one. Also, since I’m not a huge fan of that bitter aftertaste that walnuts leave, I switched out the walnuts for pecans and caramelized them before adding them in to the recipe (basically just cook them in a non-stick pan with brown sugar, but don’t let them cool too much before adding them to your recipe or else they’ll stick to the pan). Once baked, top the whole thing off with a little bit of powdered sugar and dried cranberries, and you’ve got a perfect holiday dessert / sweet bread!
This is a delicious, sweet but not too sweet, cake-y bread with fresh pieces of fruit baked in, AND it is surprisingly fluffy for a gluten-free dessert! Every bite is a little bit different, depending on how much persimmon or caramelized pecan you get in that bite. Yum!
Jennifer’s Gluten-free Dairy-free Pumpkin Persimmon Bread with Caramelized Pecans
1 1/2 cups gluten-free all-purpose flour (we like Bob’s Red Mill)
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup pumpkin purée
1/4 cup neutral oil, such as grapeseed
2/3 cup sugar
2 large eggs
1 cup peeled and diced fuyu persimmons (about 3-4)
3/4 cup chopped pecans (about 3.5 ounces)
3 tablespoons brown sugar