This persimmon bread recipe is perfect for using up persimmon pulp and making delicious gifts this season!
Please forgive me. This time of year I tend to bake a lot.
With so much going on at home this time of year, 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.
MORE SWEET BREAD RECIPES:
PERSIMMON BREAD RECIPE:
- 1 cup persimmon pulp
- 1/4 cup unsweetened milk (coconut milk, or almond milk, or... you can use regular milk too.)
- 2 large egg whites
- 1/2 cup oil (grapeseed is a good choice)
- 1/2 cup honey
- 1 1/2 tsp. pure vanilla extract
- 2 cups whole wheat pastry flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. ground cinnamon
Preheat oven to 350 degrees F.
Oil and flour two small loaf pans.
Mix all wet ingredients in a large bowl.
Mix all dry ingredients in a large bowl.
Add wet ingredients to dry ingredients.
Pour into loaf pans.Bake for 60 - 75 minutes, or until a knife poked into the center comes out clean.
Remove from oven and allow to cool for about 15 minutes.
Turn over onto a cooling rack, and continue to cool.Slice and serve.
Please Note: Nutrition data not available for this recipe.