Gluten Free Persimmon Bread
| Servings | Prep Time |
| 8-10slices | 15minutes |
| Cook Time |
| 40minutes |
|
|
Ingredients
- 1 3/4cups Bob’s Red Mill 1:1 Gluten Free Flour Blend
- 1tsp baking soda
- 1/2 tsp salt
- 4-5 ripe Hachiya persimmons(the teardrop-shaped ones), they should be soft and should be about 2 cups of puree
- 1/2cup butter or coconut oil
- 2 eggs
- 3/4cup organic brown sugar
- 1tsp pure vanilla extract
- 1tsp ground cinnamon
- 2tsp organic sugar(optional)
Instructions
- Preheat oven to 350 degrees and grease an 8″ loaf pan with butter or coconut oil.
- Whisk together the gluten free flour, salt and baking soda.
- Remove the stems from the persimmons, and place into a large glass bowl. Cover with plastic wrap and pierce the plastic wrap with a fork a few times to vent. Place in microwave and heat for about 4 minutes, until juice is released from persimmons.
- Mash well with a potato masher, then add remaining ingredients and stir until combined.
- Add flour mixture and stir until combined, then pour into a greased 8″ loaf pan.
- Bake for about 40 minutes, until golden brown and knife inserted comes out clean. Let cool for about 10 minutes before slicing. Enjoy!