What to make with the delicious cinnamon persimmons received from my darling friends at Melissa’s Produce? Besides eating them (which I also did), of course bake with them! I’m obsessed with seasonal fruits and veggies, so when faced with the task of brunch, I just knew it had to be a cake or bread with these beauties! Here is what I made.
CINNAMON PERSIMMON SPICED BREAD
- 1 1/4 cups persimmon pulp (2 persimmons)
- 1 teaspoon baking soda
- 2 tablespoons of any oil, or softened butter
- 2 tablespoons of coconut sugar
- 1/4 cup honey, agave or maple syrup
- 1 egg
- 1 1/2 cups of any flour
- 1/2 cup almond meal
- 1 cup of whole wheat flour
- 1/2 teaspoon ground cinnamon (or more)
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped pecans
TOPPING
Confectioner’s sugar – just for fun!
Slices of persimmon + more cinnamon
HOW
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch baking dish or cake pan.
- Peel and cut the persimmons – puree in a high speed blender. May add a bit of milk to help to get it going until smooths itself out.
- Blend together the persimmon pulp and baking soda in a small bowl.
- In a large bowl, cream together the butter, honey and sugar until custardy.
- Add the puree to the mixture.
- gradually mix together the flour(s), cinnamon and nutmeg.
- Fold in the pecans and orange zest. The batter will be stiff. Spoon into prepared cake pan or muffin pan.
- Bake in preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes (25-30 minutes for muffins).
- Cool the cake in the pan for 10 minutes, and turn out on a rack to continue cooling an additional 20 or 30 minutes before serving. Sprinkle with confectioners’ sugar and serve warm.
ENJOY!
Xoxo, Ana
WATCH THIS VIDEO AND LEARN HOW TO MAKE THIS RECIPE IN 3 MINUTES!