Eating seasonal is so important! Persimmons are in full abundance in November, so we thought we'd whip up a scrumptious batch of persimmon bread, featuring our rich almond meal and some diced almonds.Persimmons are a great source of fiber, are rich in many vitamins including Vitamin A & betacarotene, and have a good amount of potassium. If you haven't tried fresh persimmons, you must try them! They are sweet and slightly spicy, with a hint of pumpkin flavor- just perfect for fall time.We used ripe, juicy fuyu persimmons (the ones that are shaped like pumpkins). Depending on the size, you may need more or less than this recipe calls for. It took us about 10 persimmons to get 2 cups of the puree, which you simply make by cutting up the fruit and putting them into a food processor. Be sure to try the puree before adding it to the bowl, it's so good! If you put it in the freezer, it can be eaten like a sorbet. The kids will love it!

This recipe can be modified to be gluten-free, just replace the whole wheat flour with more almond meal. Also, we just used regular sugar in this recipe, but feel free to use a different natural sweetener of choice, such as honey, maple syrup or others. Be sure to adjust the amount you add, since you'll need less with those liquid sweeteners. You could also try replacing butter with coconut oil, but keep in mind that it may change the taste and consistency of the bread. It's always fun to experiment with different replacements in recipes, so have fun with it, or just follow this one! 


(Makes 2 loaves)

1.5 cup BTOF organic almond meal

2 cups organic whole wheat flour

1.5 tsp salt

2 tsp baking soda

1 tsp nutmeg

1 tsp cinnamon 

1/2 tsp cardamom

1/2 tsp all spice

2 cups sugar

2 cups persimmon puree (10-12 ripe fuyu persimmons)

1 cup organic butter, melted

4 organic eggs, at room temperature

3/4 cup BTOF organic diced almonds

1 cup dried cranberries


1. Preheat oven to 350F. Use coconut oil to brush the inside of 2 loaf pans, you can also put parchment paper at the bottom of the pans to help avoid sticking.

2. Whisk together almond meal, flour, salt, baking soda, nutmeg, cinnamon, cardamom, all spice & sugar in a large bowl.

3. Melt butter in small bowl, then add eggs, whisking together to combine. 

4. Add butter and eggs mixture, along with persimmon puree to the dry ingredients. Stir until fully incorporated. 

5. Lastly, fold in diced almonds and cranberries. 

6. Distribute batter evenly between the 2 loaf pans, use a spatula to get all that yummy goodness into the pans.

7. Bake for 50-55 minutes in the oven, or until a tooth pick comes out clean.

8. Let cool for at least 20 minutes in the pan, then remove to a cooling rack. Slice and devour!

Adapted from this recipe on