With Thanksgiving quickly approaching, why not change up your usual pumpkin and cranberry laden treats with other seasonal produce? Persimmons are a great fruit that adds a unique honeyed sweetness to any dish - one of our favorite bread recipes is below for your next gathering!
For more recipe inspiration, check out this month’s list of seasonal produce and let us know what you are excited to try! (Source: Southland Farmer’s Market Association)
Vegan Persimmon Chai Bread
From Unconventional Baker
1 ½ cups persimmon puree (blend down roughly 3 small RIPE persimmons)
¼ cup olive oil (or another baking oil)
½ a ripe banana
1 cup maple syrup (or liquid sweetener of your choice)
1 tbsp pure vanilla extract
1 tsp cinnamon
½ tsp allspice
⅛ tsp nutmeg
⅛ tsp cloves
¼ tsp ground black pepper (no, I’m not crazy. Just put it in. You’ll see ;) )
⅛ tsp ground ginger (spice, not fresh)
½ cup buckwheat flour
½ cup brown rice flour
⅓ cup potato starch (tapioca or arrowroot starch would work too)
1 tsp guar gum (or xantham gum)
1 tsp GF baking powder
1 tsp baking soda
½ cup raisins
1 small very ripe persimmon
3 tbsp maple syrup
3 tbsp coconut oil, liquified
1 tbsp non-dairy milk (optional; lightens the color a bit)
1 tsp pure vanilla extract
Preheat oven to 350F. Line a bread loaf pan with parchment paper and set aside.
Place rough chopped persimmons (or puree if you already blended them down), olive oil, banana, maple syrup, vanilla, and spices into a blender and blend into a smooth and uniform mixture. Transfer into a large mixing bowl.
Add in all remaining bread ingredients, except raisins, and mix until everything is combined and uniform. Fold in the raisins.
Pour into your prepared bread loaf pan and bake for approximately 1 hour and 5 minutes (or until a skewer inserted down the center comes out dry. Remove from oven and cool on a cooking rack.
In the meantime, prepare the glaze by blending all ingredients together in a blender. Once the loaf is cooled, transfer it onto your serving plate and drizzle with the glaze. Note: persimmon tends to gel up very easily once blended, so if you leave your blended glaze to sit in the blender for a bit and it gels up, simply re-blend for a few seconds and it’ll liquify.