Grain Free Persimmon Bread

Updated: Jun 27

Note: This article contains affiliate links, and I make a commission if you choose to purchase directly with my link. Affiliate links are denoted with an asterisk.


This recipe reminds of fruitcake but with a lot more moisture (thank you to the Brandy!). It is gluten free, grain free, vegan, and pareve! My aunt Rabbi Michelle Goldsmith adapted it from a recipe by Doris Goodman in California Kosher*. Using this adaption, it is also a Kosher for Passover recipe!


Persimmon Bread


Prep time: 15-20 minutes

Cook time: 70 minutes

Yield: 2 loaves








Recipe:

2 cups persimmon pulp

2 teaspoons baking soda

1 1/2 cups granulated sugar

1/2 cup coconut sugar

4 tablespoons margarine, melted

1 cup walnuts, chopped

1 cup pecans, chopped

1/2 cup currants

1/2 cup white raisins

2 cups cassava flour

1 1/2 cups almond flour

1 cup tapioca flour

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1 teaspoon ground nutmeg

1 teaspoon salt

1/2 cup almond milk (or other non-dairy milk)

1/2 cup brandy

Instructions:


1. Preheat oven to 325 degrees.


2. In a large bowl, mix baking soda into persimmon pulp. Add sugar, melted margarine, walnuts, pecans, currants, and raisins.


3. In a separate bowl, mix together cassava flour, almond flour, tapioca flour, cinnamon, cloves, nutmeg, & salt.


4. In a third small bowl, mix almond milk & brandy together.


5. Alternately, add flour mixture and liquid into the pulp mixture. If it appears too liquidy, add a little additional almond flour to the mix to thicken the mixture. Pour into two greased loaf pans.


6. Bake for 70 minutes or until a toothpick comes out dry.


7. Let cool and enjoy!

Please share your pictures of success using this recipe below and enjoy!

SUBSCRIBE VIA EMAIL

  • Black YouTube Icon

Made by Eating Well with Rochelle. Proudly created with Wix.com

NHICBadge_200x200.png