Grain free Sugar free Persimmon Nut Bread Recipe
For more information about this recipe please read my blog post here.
Yield: two 9”x5” loaf pans
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
Preparation
Preheat oven to 350 degrees F. Grease two 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!