Persimmon walnut bread

I have amazing news! I took TWO NIGHTS off of chocolate. This is a big deal because my dessert habit started to slip back into old ways…and the portion sizes were growing and growing.

We are big persimmon lovers over here, so when I got the itch to do a little baking, I decided to browse through my cookbooks and find something new…which is why/when/how this recipe for persimmon bread jumped out at me.

I haven’t done anything new in a while. Banana bread and pumpkin bread are my go to’s and I don’t even bother with recipes for them anymore. It was time to mix things up!

This was the first book I opened. I’ve had it forever and like that it’s divided up by seasons. The persimmon recipe is in the Fall section, so let’s pretend the Winter solstice wasn’t yesterday, ok?

I let them each chop the fruit, which went about as well as you’d expect. They were using plastic knives so the fact that they each came out with all fingers attached is the only thing I care about. With how many ER trips we had this year, my bar is pretty low.

We tweaked the recipe a bit to make it dairy free and although it was a little crumbly, I’d still say it was a big hit. They each had some for lunch with pears and cuties. A very fruit filled meal.

If we’d had the patience to wait for it to cool, it may have sliced better.

[Edit: the texture is perfect and not at all crumbly. We just couldn’t wait to slice into it. So as long as you let it cool properly, you’ll be good to go]

Persimmon Walnut Bread

Ingredients:

• 1 cup whole wheat flour
• 1 cup all purpose flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1 cup finely chopped persimmon (we used the flesh from two whole fruits)
• 2 eggs
• 1/2 cup almond milk
• 1/2 cup sunflower oil (sub for whatever oil/fat you have on hand)
• 1/2 cup maple syrup
• 1/3 cup brown rice syrup
• 1 cup chopped walnuts

Directions:

Pre-heat oven to 350 degrees F.

Mix wet ingreds (persimmon, eggs, almond milk, oil, and syrups) in a large mixing bowl. Add in the dry ingreds (flours, baking powder, soda, salt, spices) and stir until fully combined. Next fold in the walnuts.

Pour batter into a well greased 9×5 inch loaf pan.

Bake for 60 minutes or until a toothpick comes out of the center of the loaf clean.

Let cool before slicing.