Grain-free Sugar-free Persimmon Nut Bread
While persimmon doesn’t qualify as a low carb/keto fruit, this delicious bread can be made grain-free and sugar-free with fantastic results. My recipe uses a combination of almond and coconut flours, with erythritol as a natural low glycemic sweetener. Persimmon season is in the Fall and Hachiya are generally used for baking. I have used both varieties of persimmons — as long as they are nice and ripe.
Below was my first attempt at making a grain-free sugar-free persimmon bread. It tasted amazing but the bread barely held together and also stuck to the sides of the loaf pan, despite oiling it. It looked pretty sad! I improved the recipe by increasing the number of eggs and dusting the oiled pan with almond flour before baking.
To start, use ripe persimmons, preferably organic. Scrub them well and remove any seeds, then make a puree in a high speed blender. And like a traditional fruit bread, mix wet and dry ingredients separately before incorporating it all together.
To jazz it up for the holidays, there’s a little bit of booze in the recipe. The original recipe called for a little rum but when I ran out of rum I used cognac and it was mighty damn tasty! Of course it’s a bit of a cheat because that’s another source of sugar so eat this only as a special treat if you’re sticking to a sugar-free diet.
The dough is quite thick. Also notice how I oiled the pan and then covered it with almond flour. I gave the pan a second spray of oil after that. And the loaf came out easily this time.
Here’s how the full loaf turned out. For recipe click here.
Grain free Sugar free Persimmon Nut Bread Recipe
ingredients:
- 3/4 cup coconut flour
- 2 3/4 cup almond flour (plus a little extra for the pans)
- spray oil or butter to grease pans
- 1 1/2 tsp kosher salt
- 1 tsp baking soda
- 1 tbsp baking powder
- 1 tsp nutmeg
- 1 3/4 cup erythritol (or monkfruit)
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
- 6 large eggs at room temperature, slightly whisked
- 3 tbsp dark rum (or 2 tbsp cognac)
- 2 cup persimmon puree (hachiya persimmons preferred, ripe)
- 2 cups walnuts or pecans roughly chopped and lightly toasted
instructions:
How to cook Grain free Sugar free Persimmon Nut Bread Recipe
- Preheat oven to 350 degrees F. Grease two 9" x 5" loaf pans with spray oil or butter, then sprinkle almond flour and turn the pans to coat all sides and bottom. If using spray oil, lightly spray another coating over the almond flour.
- In a medium-large bowl whisk together both flours, salt, baking soda, baking powder and nutmeg. Set aside.
- In a large bowl combine sugar and melted butter. Mixture will be thick so use a sturdy spoon to sir. Add eggs and mix until incorporated.
- Add about 1/3 of the flour mixture to large bowl. Fold to combine.
- Stir rum into persimmon puree. Add half of that puree to mixing bowl. Mix, follow with another 1/3 of the flour mixture. Mix that and add the rest of the persimmon puree. Once that’s incorporated add the rest of te flour mixture. Stir together until you don’t see any more streaks of flour.
- Add nuts and fold until evenly distributed.
- Split the batter between the two pans. (I use a kitchen scale to get even quantities of batter in each pan so they cook evenly.)
- Bake for 50-60 minutes, turning pans half way through. Bread is done when toothpick inserted in center comes out clean.
- Let bread cool in pan for 5 minutes then turn it out onto a cooking rack. Allow it to cool to room temperature before slicing, for best results. If you can wait!
NOTES:
Calories
358.12Fat (grams)
30.45Sat. Fat (grams)
9.33Carbs (grams)
15.30Fiber (grams)
4.37Net carbs
10.92Sugar (grams)
5.21Protein (grams)
8.84Sodium (milligrams)
391.58Cholesterol (grams)
90.81