Spiced persimmon breakfast bread
A moist, decadent breakfast bread made from very ripe, squishy Japanese persimmons.
Servings 10
Ingredients
- 1 1/2 cups whole wheat organic flour
- 1/2 cup nut flour (acorn flour, almond flour, or chestnut flour)
- 2 1/2 tsp cinnamon
- 1 1/2 tsp baking soda
- 1/2 tsp sea salt unless you used salted butter, in which case no extra salt is needed
- 1/4 tsp freshly ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp cardamom
- 2 tbsp freshly grated ginger
- 1 tbsp zest of one fresh lemon (ideally Meyer lemon)
- 5 mushy persimmons (or about 2 cups pulp)
- 2 eggs (chicken or duck)
- 1/2 cup dark muscovado sugar (use brown sugar for substitute)
- 1/2 cup grass-fed butter, softened to room temperature
- 1 tsp vanilla
Instructions
- Preheat oven to 350°F (176°C).
- Remove calyx and stem from top of persimmons. Cut open fruit to check for seeds - remove any seeds if so. Put soft ripe Japanese persimmons in blender, skin and all, and blend until smooth.
- In mixer, beat together blended persimmons, eggs, dark muscovado sugar, room temperature butter, vanilla, lemon zest, and grated ginger until fully mixed.
- In separate bowl, mix together whole wheat flour, *nut flour, baking soda, salt, and spices. (*We recommend using either almond flour, chestnut flour, or acorn flour.) Slowly add dry ingredients into mixer with wet ingredients until fully incorporated.
- Pour batter into generously buttered bread pan. Cook for 50 minutes uncovered, then cover baking dish with aluminum foil (to prevent surface burning) and bake for an additional 15 minutes or until toothpick pulls out without liquid batter. Cool for 15 minutes in pan, then remove and place on cooling rack.
- Flavor is best after a day in the fridge. Slice and reheat both sides in lightly buttered cast iron skillet for best flavor.