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.
Ingredients
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!
