Persimmon Bread

Name: Persimmon Bread
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Global
Ingredients: 118 milliliters agave nectar (or substitute 1/2 cup plus 2 tbsp. sugar and 2 tbsp. water); 1 teaspoon baking powder; 1 teaspoons baking soda; 2 Tbsps canola oil or unsweetened applesauce; 1 teaspoons ginger; 1 Tbsp lemon juice; 1 teaspoons nutmeg (freshly grated); 296 milliliters persimmon, mashed pulp; 59 milliliters raisins (may use up to 1/2 cup); 1 teaspoons salt; 59 milliliters chopped walnuts (optional–may use up to 1/2 cup); 473 milliliters whole wheat flour

Watching your figure? This vegan recipe has 174 calories, 3g of protein, and 5g of fat per serving. This recipe serves 12. Head to the store and pick up lemon juice, baking powder, baking soda, and From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Oil or spray a loaf pan or bundt pan. In a small bowl, mix the persimmon, lemon juice, oil or apple sauce, and agave nectar. In a large bowl, combine the remaining ingredients, except for raisins and walnuts.

Ingredients you will need

Agave

Applesauce

Lemon Juice

Persimmon

Raisins

Walnuts

Cooking Oil

Equipment you will use

Kugelhopf Pan

Loaf Pan

Bowl

Pour the wet into the dry and mix just until all flour is moistened (do not over-mix). Fold in the raisins and walnuts, if desired.

Ingredients you will need

Raisins

Walnuts

All Purpose Flour

Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 40-50 minutes. (My bundt pan took closer to 40 minutes.) Allow to cool for 10 minutes and then remove from the pan. Cool completely before serving. Note: Low-fat quickbreads like this really benefit from being allowed to cool completely, which is why they often taste better the next day. The crust, which is chewier than breads with oil, will gather moisture and softness over time.

Ingredients you will need

Crust