Pumpkin Persimmon Cornbread

Pumpkin + Persimmons + Cornbread…. would you have put that combination together? Probably not, but don’t let that scare you! This unique combination results in a bread that is flavorful & sweet without being overwhelming.

Pair this  bread with some homemade Butternut Squash Soup for a delicious warm meal đŸ™‚img_5582

Pumpkin Persimmon Cornbread

  • Servings: 1 loaf
  • Difficulty: easy
  • Print



Wet Ingredients:
  • 2 tsp apple cider vinegar (ACV)
  • 1 c canned light coconut milk
  • 1 c pumpkin puree
  • 1/2 c unsweetened applesauce
Dry Ingredients:
  • 1 c oat flour
  • 1 1/2 c cornmeal
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • pinch of pink Himalayan salt
  • 1 tsp baking soda
  • 1 tp baking powder
Fold Ins:
  • 1/2 c diced persimmon


  1. Preheat the oven to 350F. Spray a 9×9 loaf pan or similar with non-stick cooking spray & set aside.
  2. In a small bowl whisk your ACV with the coconut milk & let sit for 10 minutes.
  3. Add the rest of your wet ingredients to a large mixing bowl. Whisk until combined then stir in your ACV mixture.
  4. In a medium sized bowl add all of your dry ingredients. Mix until combined.
  5. Use a wooden spoon to slowly combine wet ingredients into dry.
  6. Fold in your diced persimmons.
  7. Pour batter into your pan & bake for 40 minutes or until a knife inserted comes out clean. Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!See the source image

And for those of us who struggled to get up this morning, so did my dog. See the source image


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