Zesty Persimmon Bread

Zesty Persimmon Bread
Prep time
Cook time
Total time
Serves: 4-8
  • 2 cups brown rice flour
  • ½ cup coconut sugar
  • ½ Tbsp. baking powder
  • 1 tsp. ginger powder
  • 2 lemons, zested & juiced
  • 1 tsp. cinnamon
  • 2 Tbsp. flax meal
  • ¼ cup water
  • ¾ cup non-dairy milk*
  • ¼ cup coconut oil
  • 2 ripe persimmons
  • sea salt
  1. Preheat oven to 350°F.
  2. Line a 9"x5" loaf pan with parchment paper.
  3. In a small bowl, mix flax meal and water and set aside.
  4. Next in a large bowl mix all dry ingredients.
  5. Mix the rest of the wet ingredients together in the small bowl with flax egg.
  6. Add the wet to the dry and include the flax mixture. Stir well. Cut the persimmons into strips and fold into the batter. Pour batter into loaf pan, batter will be thick.
  7. Bake for 60 minutes. Allow to cool for 10-15 minutes before you remove and slice.
*We used almond milk

Store left-over cake in refrigerator.


    1 Response to "Zesty Persimmon Bread"

    • Sarah

      Can you use honey instead of coconut sugar?
      Have you tried almond flour/coconut flour or sprouted organic spelt?
      Can you blend the persimmons?My boys will just se the fruit and decide they won’t eat it =)

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