Step 1

Preheat oven 350 degrees F. Line 9x3 loaf pan with parchment paper and lightly grease, set aside.

Step 2

Mix water with flax seeds in a bowl and set aside for 5 minutes.

Step 3

In a large bowl, combine gluten-free all purpose flour, almond flour, coconut sugar, baking powder, pumpkin spice, salt

Step 4

In a small bowl mix coconut oil, vanilla, persimmon puree and flax seed mixture.

Step 5

Stir wet ingredients into dry ingredients until fully combined. Stir in raisins and pecans.

Step 6

Scoop batter into prepared loaf pan and bake for 1 hour or until toothpick inserted into center comes out clean.

Step 7

Remove loaf from oven and allow to cool for 10 minutes in the loaf pan before removing to a cooling rack to cool completely.

Step 8

Bread keeps for about 5 days in airtight container and freezes well