Persimmons are one of my favorite fall fruits to bake with, and they give this spiced gluten-free vegan bread loaf a very moist and delicate texture and flavor.
- 1 ½ cups persimmon puree (blend down roughly 3 small RIPE persimmons)
- ¼ cup olive oil (or another baking oil)
- ½ a ripe banana
- 1 cup maple syrup (or liquid sweetener of your choice)
- 1 tbsp pure vanilla extract
- 1 tsp cinnamon
- ½ tsp allspice
- ⅛ tsp nutmeg
- ⅛ tsp cloves
- ¼ tsp ground black pepper (no, I’m not crazy. Just put it in. You’ll see ;) )
- ⅛ tsp ground ginger (spice, not fresh)
- ½ cup buckwheat flour
- ½ cup brown rice flour
- ⅓ cup potato starch (tapioca or arrowroot starch would work too)
- 1 tsp guar gum (or xantham gum)
- 1 tsp GF baking powder
- 1 tsp baking soda
- ½ cup raisins
- 1 small very ripe persimmon
- 3 tbsp maple syrup
- 3 tbsp coconut oil, liquified
- 1 tbsp non-dairy milk (optional; lightens the color a bit)
- 1 tsp pure vanilla extract
- Preheat oven to 350F. Line a bread loaf pan with parchment paper and set aside.
- Place rough chopped persimmons (or puree if you already blended them down), olive oil, banana, maple syrup, vanilla, and spices into a blender and blend into a smooth and uniform mixture. Transfer into a large mixing bowl.
- Add in all remaining bread ingredients, except raisins, and mix until everything is combined and uniform. Fold in the raisins.
- Pour into your prepared bread loaf pan and bake for approximately 1 hour and 5 minutes (or until a skewer inserted down the center comes out dry. Remove from oven and cool on a cooking rack.
- In the meantime, prepare the glaze by blending all ingredients together in a blender. Once the loaf is cooled, transfer it onto your serving plate and drizzle with the glaze. Note: persimmon tends to gel up very easily once blended, so if you leave your blended glaze to sit in the blender for a bit and it gels up, simply re-blend for a few seconds and it’ll liquify. Enjoy!