Persimmon Bread Fat Free Vegan Recipes
PERSIMMON BREAD, FAT-FREE VEGAN
Steps:
- Preheat oven to 350. Oil or spray a loaf pan or bundt pan. In a small bowl, mix the persimmon, lemon juice, oil or apple sauce, and agave nectar. In a large bowl, combine the remaining ingredients, except for raisins and walnuts. Pour the wet into the dry and mix just until all flour is moistened (do not over-mix). Fold in the raisins and walnuts, if desired. Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 40-50 minutes. (My bundt pan took closer to 40 minutes.) Allow to cool for 10 minutes and then remove from the pan. Cool completely before serving. Note: Low-fat quickbreads like this really benefit from being allowed to cool completely, which is why they often taste better the next day. The crust, which is chewier than breads with oil, will gather moisture and softness over time. Makes about 12 servings. Made with all optional ingredients, including canola oil and 1/4 cup walnuts, each serving contains: 180 Calories (kcal); 4g Total Fat; (19% calories from fat); 4g Protein; 35g Carbohydrate; 0mg Cholesterol; 184mg Sodium; 3g Fiber. Without canola oil or walnuts: Per serving: 145 Calories (kcal); 1g Total Fat; (2% calories from fat); 3g Protein; 35g Carbohydrate; 0mg Cholesterol; 184mg Sodium; 3g Fiber.
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Ratings 5Category DessertCuisine AmericanTotal Time 1 hr 15 mins
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Ratings 5Category DessertCuisine AmericanTotal Time 1 hr 15 mins
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- In a small bowl, mix the persimmon, lemon juice, apple sauce, and agave nectar. In a large bowl, combine the remaining ingredients, except for raisins and walnuts. Pour the wet into the dry and mix just until all flour is moistened (do not over-mix). Fold in the raisins and walnuts, if desired.
- Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 40-50 minutes. (My bundt pan took closer to 40 minutes.) Allow to cool for 10 minutes and then remove from the pan. Cool completely before serving.
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