To give this bread an extra festive twist, once it is completely cooled, cut into slices, and liberally apply rum or whatever alcohol you used, with a pastry brush to both sides. Refrigerate in an air tight container and soak overnight and you've got a to-die-for fruit cake-esque dessert bread that is decadent by all by itself or even more amazing paired with vanilla ice cream. Seriously Yum!
Ingredients:
2 Cups Quinoa Flour - Buy it from the store or click on my Related Real Life link at the top to learn how to make your own :)
1/2 teaspoon Salt
1 teaspoon Baking Soda
1/2 teaspoon Nutmeg
1/2 teaspoon Cinnamon
11/4 Cup Brown Sugar
1/2 Cup Butter - Melted
2 Eggs
1 Cup Persimmon Pulp
1/4 Cup Unsweetened Apple Sauce
1 Cup Walnuts or Pecans - Chopped - Plus more for sprinkling on top Optional
1 Cup Dried Fruit - I used Cranberries and Golden Raisins
1/3 Cup Bourbon, Cognac or Whisky
2 Cups Quinoa Flour - Buy it from the store or click on my Related Real Life link at the top to learn how to make your own :)
1/2 teaspoon Salt
1 teaspoon Baking Soda
1/2 teaspoon Nutmeg
1/2 teaspoon Cinnamon
11/4 Cup Brown Sugar
1/2 Cup Butter - Melted
2 Eggs
1 Cup Persimmon Pulp
1/4 Cup Unsweetened Apple Sauce
1 Cup Walnuts or Pecans - Chopped - Plus more for sprinkling on top Optional
1 Cup Dried Fruit - I used Cranberries and Golden Raisins
1/3 Cup Bourbon, Cognac or Whisky
Directions:
Whisk together the first six ingredients thoroughly, removing any large lumps of brown sugar. In a separate bowl, mix all of the wet ingredients together and then fold in the nuts and dried fruit. Pour the batter into a greased 9 inch loaf pan and sprinkle with additional nuts if desired. Bake in a pre-heated oven at 350 for 1 hour, until a toothpick inserted in the middle comes out clean. Remove the Persimmon bread from the oven and let it cool completely before cutting into slices and serving. Store in an air tight container at room temperature for up to a week, or wrap in plastic and store in a freezer bag for long term.
Whisk together the first six ingredients thoroughly, removing any large lumps of brown sugar. In a separate bowl, mix all of the wet ingredients together and then fold in the nuts and dried fruit. Pour the batter into a greased 9 inch loaf pan and sprinkle with additional nuts if desired. Bake in a pre-heated oven at 350 for 1 hour, until a toothpick inserted in the middle comes out clean. Remove the Persimmon bread from the oven and let it cool completely before cutting into slices and serving. Store in an air tight container at room temperature for up to a week, or wrap in plastic and store in a freezer bag for long term.
Makes One 9 inch loaf Quinoa Flour Persimmon Bread