Ginger & Persimmon Bread (Breakfast)
A fresh take on the traditional banana bread utilizing the widely-available persimmon – the national fruit of Japan. Persimmons are rich in vitamins A and C, and contain high amounts of manganese, a co-factor for the enzyme superoxide dismutase, for healthy mucous membranes and skin, as well as a known protectant against lung and mouth cancers. They are also an excellent source of fibre and B-complex vitamins.
Yield
4 servingsPrep
15 minCook
60 minReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
persimmon pulp
(blend or mash soft persimmon to result in a pulp) |
* |
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
xylito
powder, or stevia powder |
* |
| ½ | cup |
coconut oil
|
* |
| 2 | large |
eggs
free-range |
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
fresh ground |
|
| 1 | teaspoon |
ginger
ground |
|
| ¾ | teaspoon |
sea salt
|
|
| 1 | teaspoon |
ginger
1 heaping tsp finely grated fresh |
|
| ⅓ | cup |
water
filtered |
|
| 1 ½ | cups |
flour, spelt
organic |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
persimmon pulp
(blend or mash soft persimmon to result in a pulp) |
* |
| 5 | ml |
baking soda
|
|
| 237 | ml |
xylito
powder, or stevia powder |
* |
| 118 | ml |
coconut oil
|
* |
| 2 | large |
eggs
free-range |
|
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
fresh ground |
|
| 5 | ml |
ginger
ground |
|
| 3.8 | ml |
sea salt
|
|
| 5 | ml |
ginger
1 heaping tsp finely grated fresh |
|
| 79 | ml |
water
filtered |
|
| 355 | ml |
flour, spelt
organic |
* |
Directions
Preheat the oven to 180 degrees C.
Grease a loaf pan with a little bit of coconut oil or organic butter and set aside.
In a large bowl whisk together flour and salt.
In another bowl, whisk together persimmon pulp and baking soda – this will act to thicken the pulp slightly.
Separately, whisk together the stevia/xylitol, oil, eggs, spices, and fresh ginger.
Once well incorporated, add the persimmon mixture.
Pour the wet ingredients, into the dry ingredients and stir to incorporate into a batter.
Pour into the prepared loaf pan.
Bake loaf for 55 to 60 minutes, until a skewer inserted into the loaf comes out clean.
Allow to cool in the pan for 15 minutes, then invert onto a cooling rack to cool to room temperature before serving.
The loaf will last well wrapped at room temperature for up to five days.
Note: Adapted from epicurious. com
