Naturally sweetened, gluten + dairy free, and the perfect December treat. Happy baking season!!!
Happy December friends!! Persimmons are in their peak season, which inspired me to make this delicious persimmon-sweetened gingerbread loaf. It’s absolutely delicious and made with wholesome ingredients making it the perfect breakfast to fuel your day.
Full recipe is below, you’re gonna love this!! Pairs perfectly with a cup of coffee or tea <3 enjoy!
3 large hachiya persimmons, skin removed and mashed (about 1 cup mashed persimmon - can sub bananas if desired)
3 tbsp coconut oil, melted and cooled (or butter)
1/4 cup blackstrap molasses
1/4 cup pure maple syrup
2 large eggs
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp grated nutmeg
1/4 tsp ground cloves
1/2 tsp salt
1 tsp vanilla extract
1 1/4 cup almond flour (125g)
1/4 cup tapioca or arrowroot flour (30g)
Optional mix in: 1/3 cup walnuts
First, mash your persimmons in a large bowl. Add maple syrup, molasses, eggs, and vanilla. Whisk well to combine and smooth. Add in coconut oil and whisk until emulsified (no oil separation).
Combine dry ingredients in a separate bowl and whisk. Add to wet ingredients and whisk until smooth.
Grease and line a loaf pan with coconut oil and parchment paper, then add batter to pan. Bake at 350F for 45-60 minutes or until a toothpick comes out clean.
Allow to cool before removing from pan and slicing. Enjoy!!!
*Tip: I sliced persimmons to lay on top of the loaf before baking. I wouldn’t recommend doing this- the moisture from the fruit will cause uneven baking, I only did it for aesthetic purposes!! If you do want to slice them for on top, just be aware that the sides/ends will bake through more than the middle.
I hope you love this recipe!! It’s one of my new favorite breakfasts :) I can’t wait to share lots more baked good recipes with you all- ‘Tis the season for all the treats!
Have a wonderful Monday <3
With love,
Abigail