Category — Holiday Baking
Clean Eating Persimmon Bread
Please forgive me. This time of year I tend to bake a lot.
My full time job is writing a blog that is all about cookies (National Cookie Network), so my oven is always on and the house always smells amazing.
With all that going on, it can be a challenge to stick to a clean eating plan. So every so often, I get to the point where I just have to bake something I can eat! Something sweet, of course. And at this time of year, that happens a little more often than I’d like to admit. But the plus side of that is, you get some yummy recipes that you can use on special occasions!
Case in point: this recipe for Clean Eating Persimmon Bread.
I adapted a recipe from one that a friend gave me for banana bread. I promised I would never give out her recipe, and I won’t. But this version is different enough to qualify as a different recipe, so I feel comfortable posting it here. The result is a simple sweet bread that could be mistaken for cake.
I baked mine a little longer than I should have so it’s a tad more brown than it should be (as you can see in my photo above). But that’s what I get for playing “choo-choo” with my two year old. I should have learned by now that choo-choo is a very distracting game. Distracting enough to make you forget that you have a loaf of sweet goodness burning in the oven. Gotta love da choo-choo.
Clean Eating Persimmon Bread
(Makes 2 loaves)
Ingredients
1 cup persimmon pulp
1/4 cup unsweetened soy milk
2 egg whites
1/2 cup oil (safflower is a good choice)
1/2 cup agave
1 1/2 tsp. vanilla
2 cups whole wheat pastry flour
1/2 tsp. salt
1/2 tsp baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
Directions
Preheat oven to 350 degrees F.
Step 1 – Oil and flour two small loaf pans.
Step 2 -Mix all wet ingredients in a large bowl.
Step 3 – Mix all dry ingredients in a large bowl.
Step 4 – Add wet ingredients to dry ingredients.
Step 5 – Pour into loaf pans.
Bake at 350 degrees F. for 60 – 75 minutes.
Cool slightly. Turn over onto a cooling rack to remove from pan. Slice and serve.
Eat and Enjoy!
December 26, 2009 2 Comments
