Spiced Persimmon Bread

Get warm and cozy with this spiced persimmon bread. Loaded with spices, it will uplift your taste buds and your spirit. Not overly sweet this bread works equally well as a breakfast bread to accompany your morning coffee or as a less indulgent but delightful dessert.

Prep Time: 30 minutes

Cook Time: 1 hour

Serving Size: 4-6

Ingredients

2 tablespoons ground flaxseeds
6 tablespoons water
1 tablespoon cinnamon, preferably of the Ceylon variety
½ tablespoon ground cardamom
1 teaspoon ground ginger
½ teaspoon ground clove
1 ¾ cups spelt flour
1 teaspoon baking soda
¼ teaspoon baking powder
Pinch of salt
4 ripe Hachiya persimmons, peeled
½ cup Forager Project Unsweetened Plain Cashewmilk Yogurt
1 cup maple syrup
¼ cup vegan butter
1 teaspoon vanilla extract

Prep

Preheat the oven to 350ºF.
Mix the flaxseed meal with the water and set aside for 15-30 minutes. This is your vegan flax ‘egg’.
Combine the cinnamon, cardamom, ginger, and clove and mix well.
In a mixing bowl, mix the flour, baking soda, baking powder, and salt and 2
tablespoons of the spice blend (reserve the rest for another baked good or coffee!)
In a food processor or blender, blend the persimmons, yogurt, maple, vegan butter, vanilla and flax eggs. Fold the wet into the dry mixture until just combined.
Transfer the mixture to a well-greased loaf pan. Bake for 60 minutes. Let the loaf cool for 5-10 minutes before carefully flipping it onto a cooling rack.
Allow it to cool further or serve hot with a dollop of Forager Project Whipped cream and berries or on its own!