Scale

1/4 Cup fresh orange juice*, any variety (1 orange)

Zest from 1 orange*

1/2 Cup butter or alternative butter (1 stick or 8 Tbsp.)

1 Cup coconut or brown sugar

1/4 Cup dates or maple sugar

1 Local Farm Fresh Extra-large egg* (or 2 small)

1 tsp. vanilla extract

1 tsp. orange extract

1 1/2 Cups Pamela’s Baking or Bread Flour

1/2 Cup Coconut flour

1 tsp. Baking Soda

3/4 Cup pecan or walnut pieces

1 tsp. cinnamon

1 tsp. fresh ground nutmeg

1 tsp. Pumpkin Pie Spice Blend

2–3 Tbsp. Maple Syrup

1–2 Tbsp. Coconut, melted or liquid

1 bread loaf baker or three 5×7 pans

Parchment Paper

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Preheat oven 350 degrees
Blend flours and spices together and set aside.
Whisk together maple syrup and melted coconut glaze, set aside.
Using a hand held or stand mixer, cream butter and sugars.
Add egg and extracts.
Next add persimmon pulp, pumpkin puree and chopped dates. Blend well.
Gradually stir in flour and nut mixture to wet ingredients.
Grease a bread pan. Line it with parchment for easy removal.
Spoon mixture into the loaf pan.
Pour glaze to cover top of batter.
Bake one large loaf for 45-60 minutes until a toothpick inserted comes out clean. Smaller loaf pans bake between 35-40 minutes.
Serve with orange flavored cream cheese and or apricot or peach jam