Thursday, November 1, 2012

Persi-nnamon Bread Recipe (Gluten Free)




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!

Ingredients

Bread:
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

Topping:
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 half of the batter into the pan (you may have to smooth it down with a spatula).


Sprinkle 3 Tbs of the topping evenly across batter.


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).




I hope you enjoy this recipe! Leave me some comment love if you try it. I'll be posting more of my baking experiments recipes later on this month so follow me on GFC or Pinterest if you'd like to see more :)


1 comment:

  1. I grew up eating persimmon pudding. No funny to see it on here. Most people don't know what it is. I am now following your blog. Hope you will come visit me.

    Hi I have nominated you for the Liebster Award. Check out details at my link-
    http://lenettacarnes.blogspot.com/
    Have a great day. :)

    ReplyDelete