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www.janbilton.co.nz

Gluten-free Loaves with Persimmon Topping

Makes 2 small loaves – one for the freezer.

2 cups Simple Gluten-free Baking Mix
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
3/4 cup milk
2 tablespoons each: brown sugar, canola oil
2 eggs, lightly beaten
1 cup peeled and diced persimmon
1 tablespoon brown sugar, extra

Preheat the oven to 190°C. Lightly spray with oil two x 2-cup non-stick loaf pans. Line the bases with baking paper.

Sift the baking mix, baking powder and cinnamon into a bowl.

Combine the milk, brown sugar, canola oil and eggs. Stir into the baking mix. Spoon the mixture evenly into the pans. Sprinkle the top with the diced persimmon. Sieve the extra brown sugar over the persimmon.

Bake for 40-45 minutes or until a skewer inserted in the centre comes out clean. Remove from the pans and cool on a rack. The tops may be glazed with sieved apricot jam while still warm. Great served  sliced with or without a table spread.

Makes 2 loaves.