Persimmon bread with oats, walnuts, and honey (no sugar)
A rich, moist, and delicious breakfast bread made with Japanese (or American) persimmons, 100% whole wheat organic flour, oats, walnuts, dried fruit, and honey (not cane sugar).
Servings 8
Ingredients
- 2 cups organic whole wheat stone ground flour
- 1 cup organic old fashioned oats
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground nutmeg fresh ground is best
- 1 Tbsp ground cinnamon fresh ground is best
- 2 tsp orange zest
- 1 pinch pink sea salt
- 1 tsp vanilla extract
- 1/2 cup organic grass-fed butter, softened to room temperature
- 1 cup honey
- 3 duck eggs or large chicken eggs, beaten
- 1/2 cup milk kefir or yogurt made from whole organic grass-fed milk
- 2 cups persimmon pulp or puree
- 2 cups cups chopped nuts, lightly toasted pecans are ideal
- 1 cup dried fruit raisins, dates, dried figs, or whatever you have available
Instructions
- Preheat oven to 350ºF (180ºC) and butter two bread pans. (We used one bread pan and a small casserole dish since our other bread pan has gone missing!)
- In one mixing bowl, mix together flour, oats, baking powder, baking soda, and spices.
- In second bowl, mix together persimmon pulp, eggs, milk kefir (or yogurt), honey, vanilla, and fresh orange zest.
- Pour wet ingredients into dry ingredients and mix. Add softened butter, then mix again. Add dried fruit and nuts, and mix a final time.
- Pour badder into two bread pans and bake for ~55-60 minutes, or until toothpick pulls out without badder on it.
- Once done, let cool in pans for about 5 minutes. Then use butter knife to separate bread from sides of pan, flip the bread out, and place on cooling rack until cool. Wrap in foil and store in fridge for up to one week. See tip #4 in section above for best method of reheating prior to serving.