Persimmon Pear Pumpkin Bread

by NatureBox Community Member Kristin Marciochi

We can’t get enough of the sweet persimmons that are popping up at our farmer’s markets. If you don’t enjoy eating them plain or are looking for a new way to try a permission, bake up a loaf of this Persimmon Pear Pumpkin Bread. It’s jam packed with fall flavors and would be a great treat to have on hand for out of town guests to enjoy when they arrive!

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Ingredients:

  • 1/2 cup light brown sugar
  • 3/4 cup sugar
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 tsps baking powder
  • 2 tspscinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1/2 cup vegetable oil (or butter or other oil of choice)
  • 2 regular eggs or 2 flax eggs (2 TBSP flax seed mixed into 6 TBS water and allowed to rest for 5 minutes)
  • 1/2 cup milk
  • 3/4 cup canned pumpkin puree
  • 1 tsp vanilla
  • 1 pear, peeled and diced into 1/4″ cubes
  • 1 fuy0 persimmon, diced into 1/4″ cubes
  • 1/4 cup chopped walnuts
  • 1/4 cup golden raisins

Directions:

1. Preheat the oven to 350 degrees and prepare a 8 or 9-inch loaf pan by spraying it with cooking spray or coating it with oil.  Set pan aside.

2. In a large mixing bowl, mix sugars, flours, baking powder, cinnamon, nutmeg, baking soda and salt.  In a medium bowl, mix vegetable oil, flax eggs, milk, pumpkin and vanilla.  Slowly pour the wet ingredients into the dry ingredients, and mix thoroughly.

3. Add the pear, persimmon, walnuts and raisins, mixing just to incorporate.  Pour prepared batter into your baking pan and bake for 65 to 75 minutes, or until a fork inserted into the bread comes out cleanly. Allow to cool for 20 minutes before slicing.

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Kristin Marciochi has all of her favorite recipes on her the shelves of her blog, Shelfishness. Kristin loves cooking healthy vegan recipes with fresh ingredients and experimenting with baking good-for-you treats.