Sunday, November 22, 2015

Persimmon Bread Recipe

Persimmon Bread 
Makes two 9x4x3-inch loaf
  • 1 cup persimmon pulp (I used 3 very softened ripe persimmons)
  • 2 teaspoon baking soda
  • 2 cup granulated sugar
  • 1 ½ teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 ½ cup chopped walnuts
  • 3 cups all-purpose flour
  • (1/3 cup water if needed to puree the persimmons) 
  • Note: I did not need the water for my ripe fruit.

Place a rack in the upper third of the oven and preheat to 350 degrees F.

Grease two 9x4x3-inch loaf pan and set aside.

Puree Persimmons in blender. (Add a little bit of water if needed.)

In a small bowl, whisk together persimmon pulp and baking soda. This will thicken the pulp a bit.

In a large bowl, whisk together sugar, salt, oil, eggs, and spices. Add walnuts. Once ingredients are well incorporated, whisk in the persimmon mixture, all at once, into the dry ingredients. Fold to incorporate. Once no flour remains, pour into the loaf pan and place in the oven.

Bake loaf for 55 to 60 minutes, until a skewer inserted in the loaf comes out clean. Allow to cool in the pan for 15 minutes, then invert onto a cooling rack to cool to room temperature before serving. Loaf lasts well wrapped at room temperature for up to five days.

Recipe adapted from Joy the Baker
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