Pumpkin Persimmon Bread (GF, DF, SF)

persimmon-bread.jpgThe “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

Ingredients:

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

1)Preheat oven to 350°F and prepare a loaf pan by lining it with a large sheet of parchment paper that hangs over the edges.
2) Caramelize the pecans: in a non-stick pan, heat the pecans and brown sugar together until the brown sugar melts and coats the nuts.
3) In a small bowl, mix together flour and spices.
4) In a larger bowl, beat together pumpkin, oil, sugar, and eggs. Add flour mixture, a little at a time, until just mixed. Fold in persimmons and caramelized pecans.
5) Pour batter in the prepared pan and bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
6) Top with powdered sugar (optional: mix in a bit of cinnamon) and a few dried cranberries.

 

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4 Comments

  1. This bread looks yummy but has been cooking now for 75 minutes and, is still coming out wet batter at the bottom…ugh…

  2. This recipe “sucks”…I followed every detail. My bread is now baking with aluminum foil on top going on an hour and a half. It’s burning on top and, knife is still not coming out clean. I had fresh pumpkin puree and persimmon puree I just wasted on this bread. I will never make it again..Something is wrong with this recipe. I never have problems with baking any other types of breads. Very disappointed!!!!

    1. Hi Debbie, sorry you’re having trouble with the recipe! It could be that the persimmon puree is adding the extra liquid to your recipe, that’s why your knife isn’t coming out clean. The recipe calls for fresh persimmons. Either way, I would suggest taking it out of the oven now and letting it cool on a rack, since that gooeyness on your knife is probably the puree which is all cooked by now. You’ll just have a slightly wetter bread. Good luck!