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Ginger and 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.












Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free


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
½ teaspoon cinnamon
½ teaspoon nutmeg
fresh ground
1 teaspoon ginger
¾ teaspoon sea salt
1 teaspoon ginger
1 heaping tsp finely grated fresh
cup water
1 ½ cups flour, spelt


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


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 47g (1.7 oz)
Amount per Serving
Calories 3763% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 615mg 26%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 6g
Vitamin A 2% Vitamin C 0%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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