Persimmon Raisin Bread with Walnut Crumble
Preheat oven to 350°F (175°C). Grease and flour a bread pan. In a large bowl, puree the persimmons with the date and raisins until smooth. A...
Ingredients
- 3 very ripe persimmons, pureed
- 1 date, pitted
- 1/4 cup raisins
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1/4 cup all-purpose flour (Maida)
- 1/4 cup (1/2 stick) butter, melted
- 1 tablespoon flaxseed powder
- 1 teaspoon vanilla essence
- 2 large eggs
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup walnuts, roughly chopped
- 1 almond, finely chopped
- 2-4 tablespoons milk
- 1/2 teaspoon pumpkin spice mix or cinnamon
Instructions
Preheat oven to 350°F (175°C). Grease and flour a bread pan. In a large bowl, puree the persimmons with the date and raisins until smooth. Add the almond flour, coconut flour, all-purpose flour, melted butter, flaxseed powder, vanilla essence, eggs, baking powder, and salt to the persimmon mixture. Mix well. In a separate small bowl, combine the chopped walnuts and almond. If the batter is too thick, add milk gradually until it reaches a pourable consistency. Pour the batter into the prepared bread pan. Sprinkle the walnut-almond mixture evenly over the top of the batter. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Check for doneness after 35 minutes. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
