This just in: converting a recipe back from being vegan and gluten free is difficult sometimes. However, the resulting bread that I got out of this? Amazing, and definitely going into the regular rotation once persimmons are back in season. (If you want the original gluten free and vegan version, it’s linked below.)

Persimmon Spice Bread

Ingredients

Bread

  • 2.5 c flour
  • 1 c sugar
  • 2 t baking powder
  • 1 t baking soda
  • 2 t cinnamon
  • 1 t nutmeg
  • 1 t ground cloves
  • .5 c milk
  • .5 c vegetable oil
  • 1 t vanilla extract
  • 1.5 c persimmon puree (you should be able to get this from about 4 large ripe persimmons)
  • 1 persimmon, sliced thin (I used about half of one)

Vanilla Glaze

  • .5 c powdered sugar
  • 1 t vanilla extract

Take your persimmons, skin them, and puree the fruit in the blender. Save half of one, and slice it into small slices. (If your persimmons are ripe enough, this will not be an issue. For Hachiyas, you want them super ripe, borderline soft. For Fuyus, you want them firm.)  Preheat your oven to 350. 

In a bowl, whisk together your dry ingredients, followed by the persimmon puree, then the milk, vegetable oil, and vanilla, until you have a coherent dough. Transfer the dough to your loaf pan, top with the persimmon slices from earlier, and bake for an hour at 350. 

While the bread bakes, whisk together your powdered sugar and vanilla to make the glaze. Once the bread has been removed from the oven, let cool for at least fifteen minutes before drizzling the glaze on top.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s