Why create this recipe? Because my dad has persimmon trees in his yard and we had over 300 persimmons to consume! Hopefully, this recipe will come to the aid of persimmon tree owners and persimmon lovers! Your family and friends will gobble this deliciousness right before your eyes!
PS This recipe is for TWO loaves of bread, but can easily be halved.
Ingredients:
2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water)1 tablespoon vanilla
3 cups ripe fuyu persimmon pureed without peels (around 6 to 8 persimmons)
3 to 6 medjool dates *for your preference of additional sweetness*
3/4 cups almond milk
2 teaspoons baking soda
1/4 teaspoon salt
1/4 cup cinnamon
3 cups all purpose flour
1 cup chopped walnuts
1 cup raisins
1/4 cup oil *optional*
Instructions:
Following these instructions exactly will provide the best results.
1. Prepare your flax eggs in a small bowl by combining 2 tablespoons of ground flaxseed with 6 tablespoons of water. Let the mixture sit for about 5 minutes.
2. In a blender or food processor, blend the vanilla, pureed persimmons, and medjool dates until you get a fairly smooth consistency. Set aside.
3. In a large bowl, combine the baking soda, salt, cinnamon, and all purpose flour together.
4. Add the pureed persimmon mixture, the almond milk, flax eggs, and the optional oil into the flour mixture and mix well so that there are no flour clumps.
5. Fold in the raisins and chopped walnuts.
6. Divide the batter evenly between two oiled bread loaf pans.
7. Bake for 60 minutes at 350 degrees or until a wooden toothpick inserted into the center of the loaves comes out clean. Cool in the pans for 10 minutes and then turn out to cool further.
8. Slice with a bread knife, and enjoy! Store any leftovers in an airtight container in the fridge.
#halahbakes
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