Persimmon Spelt Bread with Chocolate and Fresh Cranberries

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Studded with fresh cranberries, this vegan chocolate persimmon quick bread is so delicious, full of winter flavours and very versatile. Enjoy it It can be served as breakfast or as an afternoon tea snack. If you can't find persimmon, then use mashed banana or applesauce instead.

Wishing you all a Merry Christmas and Prosperous New Year! May your home be filled with cakes, candles and all the love that this festive season brings!

100 g Whole grain spelt flour 120 g Refined spelt flour 30 g Dutch-processed cocoa powder 1 tsp Baking powder 1 tsp Baking soda 1 tsp Cinnamon powder 1/2 tsp Ginger powder	1/2 tsp Salt 450 g Persimmon puree 6 tbsp Maple syrup 6 tbsp Coconut oil, melted 60 g Dark chocolate, chopped 150 g Fresh cranberries 1 tsp Icing sugar, to dust, optional

1. Preheat the oven to 180C/350F. Line a standard-size loaf tin with parchment paper.
   
2. In a mixing bowl, combine together the flours, cocoa powder, baking powder, baking soda, cinnamon powder, ginger powder and salt.
   
3. Blend together the persimmon puree, maple syrup and melted coconut oil. Add it to the flour mixture and stir until just incorporated. Fold in the chopped chocolate and fresh cranberries.
   
4. Pour the batter into the prepared loaf tin and bake in the middle of hot oven for about an hour or until a skewer comes out clean when tested. Stand in the pan for 5 minutes, then turn onto a wire rack to cool completely. Dust with icing sugar.

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