Persimmon & Pumpkin Seed Loaf

 

This gluten free dairy free loaf is also low in sugar as the sweetness comes from the persimmon pulp. I have used the astringent persimmons which are sweet when they are soft and squishy just scoop out the pulp from 3-5 persimmons to get 1 cup of pulp. When persimmons are out of season you could try substituting this with other naturally sweet fruit pulps.

 

You will need:

2 eggs
¾ cup rice bran or olive oil
½ cup brown sugar
Few drops vanilla essence
1 cup sweet persimmon pulp
2 teaspoons ground mixed spice
1 ½ cup gluten free flour
1 teaspoon baking soda
1 teaspoon baking powder
¾ cup pumpkin seeds

 


 

Preheat oven to 180 degrees celcius. Grease or line a loaf tin.
 

In a bowl place the eggs, oil, sugar and vanilla essence and beat well  with an electric mixer. Add the persimmon pulp and beet for another 30 seconds.


Sift the dry ingredients ( except pumpkin seeds) into the mixture and beat again until combined. Add ½ cup of the pumpkin seeds keeping  some aside to sprinkle on the top of the loaf.


Pour this batter into the loaf tin and then sprinkle with the remaining pumpkin seeds.


Place in the oven and bake for 50-60 minutes or until a skewer inserted into the loaf comes out clean.


Cool for 10 minutes before turning it out on a rack to finish cooling then cut into slices to serve.

 

For more recipes by Lisa Loveday buy her book here