Ingredients
- 2 large eggs
- 1 cup sugar
- 2 1/2 cups all purpose gluten free flour
- 2 Tbsp melted, unsalted butter or non-dairy substitute
- 2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground cloves
- 1/4 tsp freshly ground nutmeg
- 2 tsp baking soda
- 3/4 cup walnuts, coarsely chopped
- 1/2 cup dried apricots, finely chopped
- 1 1/2 cups persimmon pulp (see notes, opposite)
- 1 tsp vanilla extract
- 1/2 cup milk (or non-dairy alternative)
Make it step by step
- Preheat oven to 350 F and grease a standard loaf pan.
- Whisk together eggs, sugar and butter in a large bowl. Sift in the dry ingredients and stir well to combine.
- Add the nuts, fruit, vanilla and milk to the batter and mix well.
- Pour the mixture into the prepared loaf pan. Set the loaf pan in a casserole or baking dish and fill with warm water until it reaches halfway up the sides of the loaf pan.
- Bake for 1-1 1/2 hours or until a toothpick inserted into the center comes out clean. Set loaf pan on a wire rack to cool before turning out loaf.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Kelsey Ganes, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.