The best gluten free persimmon bread recipe you’ll ever try!
I have never been a huge fan of persimmons. It may just be that I’ve never actually had a good one, but I just haven’t ever eaten one that I was gaga over. I’ve tried the Fuyu persimmons many times, and pretty much every time, they leave a chalky flavor in my mouth. Except once. One time I had them in a salad at a restaurant, and they were amazing.
I’ve also tried the Hachiya persimmons, and they are a whole different experience. Hachiya persimmons are meant to be soft, almost mushy, when you eat them. The Fuyus are meant to be eaten while crunchy, like an apple.
The texture of the Hachiya was just too soft for me to eat alone. But I thought: if overripe bananas are incredible in banana bread, then what about overripe persimmons?
Mushy persimmons make amazing bread…
Seriously. There’s a secret technique I used that I learned awhile back when making banana bread. It involves heating the persimmons before putting them in the batter. I’m not sure what it is, but this technique is the only way I will make any type of fruity bread now.
As an added bonus, I sprinkled a bit of organic sugar on the top of the bread to give it a crispy finish. This is entirely optional, but if you’re ok with a little bit of sugar, then I highly recommend it. It really makes this recipe go over the top!
This gluten free persimmon bread will wow your family and friends, and you’ll never need another recipe ever again!
Note: Don’t be scared away by my little extra step in this recipe of heating the persimmons. It literally takes a couple minutes, and while they’re cooking, you can mix the rest of the ingredients. Just be cautious when adding the eggs to the batter; you don’t want them to partially curdle from the heat from the persimmons and melted butter or coconut oil. Make sure your batter is cool enough to touch before you add those eggs!