Persimmons and Chocolate Bread (Gluten Free) /// Easy Baking Weekend


Persimmons and Chocolate Bread, Gluten Free ,make it refined sugar free, easy baking, Copyright aldentegourmet blog, Copyright Aldyth Moyla Photography
Hi! How was your weekend? It had another lovely sunny autumn weekend here. And we spend part of it enjoying the sun and taking long walks- it was very refreshing -after so many days of rains during summer. Plus we’ve been taking care of our little garden too.Yes, it was time for a garden upgrade...I don't know but somehow spending sometime in the garden always makes feel uplifted. Just touching the plants and feeling the soil throughout my hands, seems to give me a sense of peace and also a sense of gratitude for this beautiful planet we live on.

However, is Caquis {in spanish) Persimmons season here. And we’ve been eating persimmons almost the whole weekend- Can you believe that! We ate them poached, raw, with greek yogurt and also in the chocolate bread that I baked on Sunday. The combination of persimmons and chocolate is just something beyond delicious plus is a completely gluten free! And let me tell you something else about this bread; it has got a rich chocolate flavor, and the fruit pieces and pulp from the persimmons add a delicate hint of natural sweetness which makes this bread an indulgent + tasty + incredibly wholesome baking treat!

We have been experimenting and serving every slice in different ways. And you're welcome to try it too! We paired it with vanilla ice cream and walnuts, with bananas, greek yogurt + cashews for dessert and just plain with a glass of milk {kind of a between meal snack} Dessert bread…Snack bread? Perhaps both :) Either way, it’s delicious!

UPDATE: Use natural sweeteners such us coconut sugar, honey (or agave if you're a vegan) for a healthier and  Refined Sugar-Free version of this delicious Persimmons + Chocolate Bread.


Make 1 loaf
This bread is gluten free but if don't mind using non-gluten flour, you can use unbleached all-purpose flour instead of rice flour. After the bread has cooled I'd suggest to store the bread in a plastic storage container. This keeps the bread moist and soft.

1 1/2 C. {white or brown} Rice flour -I used white rice flour-
1/2 C. Oat bran
3/4 C. / or too Taste Coconut Sugar or Honey
1 1/2 tsp Baking powder
1/4 tsp Baking soda

1/2 C. Unsweetened cocoa powder 
Pinch of salt 

2 eggs  
2 Tbsp Vegetable oil
1/2 C. milk 

3-4 medium ripe persimmons, cut into pieces + the pulp and juice. You can also use the persimmons skin if you like.


Preheat oven to 180 C/350 F. Grease loaf pan and set aside. In a medium bowl add flour, oat bran, cocoa powder, baking powder, baking soda and salt. Mix. Then add the oil, milk, eggs, sugar and persimmons. 

Mix well until all ingredients are combined. Pour mixture into the prepared loaf pan and bake for about 50-55 minutes or until a skewer comes out clean and the bread is just firm. When ready let it cool completely and serve.

Persimmons and Chocolate Bread, Gluten Free ,make it refined sugar free, easy baking, Copyright aldentegourmet blog, Copyright Aldyth Moyla Photography


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