Bakerita · by Rachel Conners★ 4.6 (7)
Paleo Persimmon Bread
NUTRITION · PER SERVING65M COOK
CAL 13%·PRO 10%
CARBS 30G45% OF CAL
4G FIBER8G OTHER18G TOTAL SUGAR
FAT 15G51% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A paleo, gluten-free bread made with pureed Fuyu persimmons, walnuts, and warm spices like cinnamon and ginger. Moist and naturally sweet, ideal for breakfast or as a snack.
mainbaked good🥧 baking dish🔥 ovendairy freevegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 large egg (room temperature)
- ½ cup coconut sugar
- 2 teaspoons vanilla extract
- 1¼ cups Fuyu persimmon puree (about 12 oz., stems removed and pureed until smooth in a blender or food processor)
- ¼ cup coconut oil (melted)
- 1½ cups 138g Bob’s Red Mill Paleo Baking Flour or Bob's 1:1 Gluten-Free Baking Flour (not paleo)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon allspice
- 1 cup toasted walnuts (chopped)
- ⅓ cup golden raisins
At a glance
PER SERVING · TIME 65M
CAL 13%·PRO 10%
CARBS 30G45% OF CAL
4G FIBER8G OTHER18G TOTAL SUGAR
FAT 15G51% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 178mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 157mg
- Calcium
- 35mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 178MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.