PERSIMMON BREAD RECIPE RECIPES

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PERSIMMON BREAD RECIPE - FOOD.COM



Persimmon Bread Recipe - Food.com image

Make and share this Persimmon Bread recipe from Food.com.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 2 loaves, 10 serving(s)

Number Of Ingredients 14

3/4 cup vegetable oil
1 1/2 cups sugar
2 eggs, beaten
1 cup persimmon pulp
1 3/4 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon clove
1/2 teaspoon allspice
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup chopped walnuts
1/2 cup chopped dates (optional)

Steps:

  • Preheat oven 350 degrees.
  • In a large bowl blend sugar and oil; add eggs and persimmon pulp.
  • In a separate bowl, sift together flour, baking powder, baking soda and spices; add nuts and dates then mix well.
  • Stir flour mixture into persimmon mixture. Turn into two greased and floured loaf pans. Bake for one hour or until done, testing center with a pick.
  • Turn out on wire rack to cool. Freezes well.

Nutrition Facts : Calories 394.8, FatContent 21.4, SaturatedFatContent 2.9, CholesterolContent 37.2, SodiumContent 275.7, CarbohydrateContent 48, FiberContent 1.2, SugarContent 30.2, ProteinContent 4.4

PERSIMMON BREAD RECIPE | BON APPéTIT



Persimmon Bread Recipe | Bon Appétit image

Use very soft, ripe, heart-shaped Hachiya persimmons rather than the smaller, firmer Fuyu variety for an especially seasonal persimmon bread.

Provided by The Bon Appétit Test Kitchen

Total Time 3 hours

Prep Time 25 minutes

Yield 8 Servings

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter plus more for pan
3/4 cup all-purpose flour plus more for pan
1/2 cup raisins
3/4 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
4 large, very ripe Hachiya persimmons
1/3 cup buttermilk
2 tablespoons finely grated orange zest
1 cup sugar
2 large eggs

Steps:

  • Preheat oven to 350°. Butter and flour a 9x5x3" loaf pan. Tap out excess flour.
  • Combine raisins and 2 Tbsp. hot water in a small heatproof bowl. Let steep for 20 minutes to plump raisins (or microwave for 15 seconds).
  • In a medium bowl, whisk together 3/4 cup all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon. Set aside.
  • Scoop persimmon flesh from skins into a blender. Purée until smooth. Transfer 1 cup purée to a medium bowl (reserve any remaining purée for another use). Whisk in buttermilk and orange zest. Set aside.
  • Using an electric mixer, beat 1/2 cup butter in a medium bowl until light and creamy, about 2 minutes. Add sugar and beat until light and fluffy, 3–4 minutes longer. Add eggs, one at a time, beating until mixture is well combined. Gradually add persimmon mixture; beat until well combined. Add dry ingredients in 3 batches, beating just until incorporated. Fold in strained raisins.
  • Pour batter into prepared loaf pan. Bake until a tester inserted into center comes out clean, about 1 hour.
  • Let bread cool in pan for 20 minutes. Unmold and let cool completely on a wire rack.

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