Persimmon-date-nut bread
Ingredients
- 1-3/4 cups all-purpose flour (gluten-free) sifted (225 g)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt kosher salt (omit for low-sodium diets)
- 1/2 tsp cinnamon
- 1/2 tsp ginger (dried)
- 1/4 tsp cloves (dried, ground) ground
- 1/4 tsp nutmeg (dried)
- 1 cup persimmons (150 g)
- 1 cup dates (130 g)
- 1 cup walnuts (125 g)
- 1/2 cup carrots grated, or carrot pulp, optional
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 2 tbsp olive oil (extra virgin)
- 1/2 cup milk soy, rice, skim
Instructions
- Preheat the oven to 350°. Prep your loaf pan by cutting a large piece of parchment paper, pushing it inside and creasing it to fit, then grease it with margarine or oil.
- Sift together flour, soda, baking powder, salt and spices.
- Peel the persimmons with a peeler or paring knife, leaving as much flesh as possible. Remove the stem and chop into ½” dice. Chop the dates and the walnuts into similar-sized pieces. Grate the carrots if using.
- Add syrup, vanilla, margarine, and milk. Mix well using a spatula to get the dry bits up off the bottom. When everything is incorporated, add the persimmons, dates, walnuts, and carrots (if using). Spoon the mixture into a loaf pan and smooth the top.
- Check after 45 minutes. If the top seems to be getting brown, cover loosely with foil. The inside of the bread still needs 15 minutes to cook through. When done, pull out of the pan using the paper and let cool completely on a wire rack before slicing..
Notes
Per serving:
- 254 calories
- 11 g fat
- 1 g saturated fat
- 3 g monounsaturated fat
- 6 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 412mg sodium (reduce sodium by using salt-free flour mix, omitting salt, and using sodium-free baking powder and soda)
- 253 mg potassium
- 38 g carbohydrate
- 4 g fiber
- 24 g sugars
- 3 g protein
- 3 Weight Watchers Points Plus