Acorn Persimmon Bread
Bread made with acorn flour and wild american persimmons
Servings: 8 slices
Ingredients
- Coconut Oil For oiling baking pan
- 1 cup Persimmon Puree Banana or pumpkin puree can be substituted
- 3 tbsp Maple Syrup Add more for increased sweetness
- 1 tbsp Ground Cinnamon
- 1/2 tsp Ground Allspice
- 1/2 tsp Ground Nutmeg
- 1.5 cups Acorn Flour
- 1/2 cup Rice Flour
- 1/2 tsp Xanthan Gum optional
- 1/4 tsp Kosher Salt
- 1 tsp Baking Soda
- 1/4 tsp Baking Powder
Instructions
- Preheat your oven to 350 °F, then prepare a 8.5x4.5 loaf pan by coating it with a neutral oil and lining it with parchment paper
- Whisk together the wet ingredients: eggs, puree, syrup, and vanilla
- In a separate bowl, combine the spices, acorn and rice flours, and Xanthan gum
- Slowly add the dry ingredients from step #3 into the bowl containing the wet ingredients. Mix until smooth. Then, add the salt, baking soda and baking powder
- Pour the mixture into the loaf pan and even out the top. The texture of this bread will not resemble typical quick breads. It will have the texture of a paste rather than a batter
- Cook for approximately 40-45 minutes. Test for doneness by inserting a toothpick or a sharp paring knife into the center of the loaf. If it is clean once you remove it, the loaf is ready to be removed
- Remove from the pan and allow it to cool for 30 minutes before slicing and serving