I promise not all the dessert recipes I post will have cinnamon but I had to share my newest dessert a sweet bread with persimmons and cinnamon. This would be a great addition to your Thanksgiving dinner or even as a gift for guests.
This recipe is actually based off of a cinnamon banana bread I found at Lovin' From the Oven that I adapted to make gluten free (I'll have to post my version some other time after I've posted some non-cinnamon recipes). We had bought some fuyu persimmons for really cheap since it's fall and I was hoping to use some to bake. I decide to experiment with the banana bread recipe to see if I could substitute the persimmons instead...it worked!
2 ripe fuyu persimmons (the mushier they are, the easier it will be)
1/3 cup coconut oil
3/4 cup sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
dash of salt
1/2 cup quinoa flour
1/2 cup white rice flour
1/2 cup sweet rice flour
5 Tbs sugar
1 Tbs cinnamon
Pre-heat oven to 350 F. Use coconut oil to grease a bread pan (I use a stoneware bread pan ).
Cut, peel, and dice persimmons and add to blender (or a cup for using immersion blender). Blend until smooth and add to a large bowl with coconut oil, sugar, egg, and vanilla. Mix all well (I just use a spoon but you could probably use a mixer).
Sprinkle baking soda and salt on top of wet ingredients. Add flours and mix all together well. Set aside to make topping.
In a separate bowl combine sugar and cinnamon.
Pour the rest of the batter in the pan, smooth it down, and sprinkle the rest of the topping on top.
Bake for about 50 minutes. Let cool in the pan. Don't try cutting it too early or you'll end up with a sticky mess.
I like to cut the loaf into fairly small pieces so I don't feel like I'm eating a lot each time. It doesn't really make much difference though. With my husband, toddler, and I this didn't last for long (about 24 hours actually).