Enjoy the warm tastes of cinnamon and nutmeg in this vegan persimmon bread that is both moist and tasty. It doesn't have gluten and is great for a cozy breakfast or snack.
Ingredients: 1 1/2 cups gluten-free flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 cup coconut oil, melted. 1/2 cup maple syrup. 1 tsp vanilla extract. 1 cup ripe persimmon pulp about 2 persimmons. 1/2 cup unsweetened almond milk. 1/2 cup chopped walnuts. 1/2 cup raisins.
Instructions: Start by heating the oven to 350F 175C. Grease a loaf pan and put parchment paper inside it. Gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg should all be mixed together in a bowl. Melt the coconut oil and mix it with the maple syrup and vanilla extract in a different bowl. Mix the ripe persimmon pulp with the wet ingredients and blend them together until the mixture is smooth. Mix the dry ingredients into the wet mixture slowly, adding almond milk in between each addition, until a smooth batter forms. Add the chopped walnuts and raisins and mix them in. After getting the loaf pan ready, pour the batter into it and smooth the top. In a hot oven, bake for 45 to 55 minutes, or until a toothpick stuck in the middle comes out clean. The persimmon bread should cool in the pan for 10 minutes before being moved to a wire rack to cool all the way down. Cut up your vegan persimmon bread and enjoy it!
Prep Time: 15 minutes
Cook Time: 50 minutes
Mount Gorkha
