Instructions

1. Preheat oven to 175°C (350°F). Grease a standard loaf pan and set aside.
2. To make things easier blend persimmons with immersion blender. Don’t forget to remove the seeds, but the skin you can leave on.
3. Whisk persimmon pulp with oil, lemon juice, sugar, plant-based milk, flax egg*, grated ginger and lemon zest until combined.
4. In a separate large mixing bowl combine whole wheat and all-purpose flour, spices, baking powder, baking soda and salt. Pour wet ingredients and mix until all the flour is incorporated. Then fold in raisins, walnuts and pumpkin seeds.
5. Transfer the dough into a greased loaf pan and place it in the oven for 35-40 minutes or until inserted toothpick comes out clean.
6. Let your persimmon bread cool down for 15 minutes before removing from the pan. Then transfer it onto the cooling rack to cool completely.