Original from:
<https://www.cancerkitchenboss.com/blog/grain-free-sugar-free-persimmon-nut-bread>

My mods:  added spices, changed sugars.  This works well for sapote puree, and I suspect any smooth fruit puree (not citrus).

Yield: 18 Servings  Author: Leslie PollockPrint

GRAIN FREE SUGAR FREE PERSIMMON NUT BREAD RECIPE
Persimmon nut bread for breakfast or dessert, made grain-free with almond flour & coconut flour instead of wheat, and sweetened with allulose and monkfruit to be sugar-free.

PREP TIME: 25 M  COOK TIME: 1 HOUR  TOTAL TIME: 1 H & 25 M

INGREDIENTS:
• 3/4 cup coconut flour
• 2 3/4 cup almond flour (plus a little extra for the pans)
• spray oil or butter to grease pans
• 1 1/2 tsp kosher salt
• 1 tsp baking soda
• 1 tbsp baking powder
• 2 tsp ground ginger
* 2 tsp ground cardamom
* 1 tsp ground cinnamon
* 1/2 tsp allspice
• 1 3/4 cup allulose
* 1/8 tsp monkfruit extract (pure, not the blends)
• 1 cup (2 sticks) unsalted butter, melted and slightly cooled
• 6 large eggs at room temperature, slightly whisked
• 3 tbsp dark rum (or 2 tbsp cognac)
• 2 cups persimmon puree (hachiya persimmons preferred, ripe)
• 2 cups pecans, roughly chopped and lightly toasted

INSTRUCTIONS:
* take out the eggs and let them warm up
* toast the pecans and chop them coarsely
• Preheat oven to 350 degrees F. Grease two 9" x 5" loaf pans with spray oil or butter, then sprinkle almond flour and turn the pans to coat all sides and bottom. If using spray oil, lightly spray another coating over the almond flour.
• In a medium-large bowl whisk together both flours, salt, baking soda, baking powder and spices. Set aside.
• In a large bowl combine sugar and melted butter. Mixture will be thick so use a sturdy spoon to sir. Add eggs and mix until incorporated.
• Add about 1/3 of the flour mixture to large bowl. Fold to combine.
• Stir rum into persimmon puree. Add half of that puree to mixing bowl. Mix, follow with another 1/3 of the flour mixture. Mix that and add the rest of the persimmon puree. Once that’s incorporated add the rest of te flour mixture. Stir together until you don’t see any more streaks of flour.
• Add nuts and fold until evenly distributed.
• Split the batter between the two pans. (I use a kitchen scale to get even quantities of batter in each pan so they cook evenly.)
• Bake for 50 minutes, turning pans half way through. Bread is done when toothpick inserted in center comes out clean.
• Let bread cool in pan for 5 minutes then turn it out onto a cooking rack. Allow it to cool to room temperature before slicing, for best results. If you can wait!

NOTES:
Persimmon season is in the Fall and Hachiya are generally used for baking. I have used both varieties of persimmons — as long as they are nice and ripe.

Calories
358.12

Fat (grams)
30.45

Sat. Fat (grams)
9.33

Carbs (grams)
15.30

Fiber (grams)
4.37

Net carbs
10.92

Sugar (grams)
5.21

Protein (grams)
8.84

Sodium (milligrams)
391.58

Cholesterol (grams)
90.81