Easy Baking Weekend l Persimmons and Chocolate Bread

Hi Everyone,
How was your weekend? It was another lovely sunny autumn weekend here. And we spend part of it enjoying the sun and taking long walks- it was very refreshing -after so many days of rains during summer. 
Also we’ve been taking care of our little garden.Yes, it was time for a garden upgrade {and I’ll show you pictures of this soon}
Whenever we have good weather, we loved spending time in the garden. And somehow this always comfort our souls. 
Just touching the plants and feeling the soil throughout our hands, seems to give us a sense of peace and also a sense of gratitude for this beautiful planet we live on.
Caquis {in spanish}~ Persimmons
It is “caqui”~ "persimmons" season here. So we’ve been craving persimmons almost the whole weekend- We ate them poached, raw, with greek yogurt and also with chocolate bread that I baked on Sunday. Yes, persimmons and chocolate bread {with rice flour and oat bran}...
…our treat of the weekend.
The combination of these flavors taste simply delicious. This bread has got a rich chocolate flavor, and the fruit pieces and pulp from the persimmons added a delicate hint of natural sweetness- which makes it a bit of indulgent food for this season.

The amazing weekend weather made this bread taste even more delightful...
We served every slice in different ways- we paired it with vanilla ice cream and walnuts. With bananas, greek yogurt and cashews for dessert and just plain with a glass of milk- kind of a between meal snack. Dessert bread…Snack bread? Perhaps both :) Either way, it’s delicious!

Persimmons and Chocolate Bread Recipe
Makes 1 loaf

This bread is also gluten free.After the bread has cooled I'd suggest to store the bread in a plastic storage container. This keeps the bread moist and and soft.
1 1/2 C. {white or brown} Rice flour -I used white rice flour-
1/2 C. Oat bran
3/4 C. Brown sugar
1 1/2 tsp Baking powder
1/4 tsp Baking soda
1/2 C. Unsweetened cocoa powder 
Pinch of salt
2 eggs
2 Tbsp Vegetable oil
1/2 C. milk
3-4 medium ripe persimmons, cut into pieces + the pulp and juice. You can also use the persimmons skin if you like.

Preparation:
Preheat oven to 180 C/350 F. Grease loaf pan and set aside. In a medium bowl add flour, oat bran, cocoa powder, baking powder, baking soda and salt. Mix. Then add the oil, milk, eggs, and persimmons. 
Mix well until all ingredients are combined. Pour mixture into the prepared loaf pan and bake for about 50-55 minutes or until a skewer comes out clean and the bread is just firm. When ready let it cool completely and serve.