Persimmon Banana Nut Bread Recipes

10 BEST WAYS TO USE PERSIMMON

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a persimmon recipe in 30 minutes or less!

PERSIMMON BREAD I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Oil a 9 x 4 inch pan.
• In a small bowl, combine flour, cinnamon, salt, nuts, and raisins.
• In a large bowl, blend eggs, sugar, and oil. Mix baking soda into pulp, and add to sugar mixture. Fold in flour mixture. Pour batter into prepared pan.
• Bake for 75 minutes, or until tester inserted in the center comes out clean.

PERSIMMON BANANA NUT BREAD

Steps:

• Preheat the oven at 350 degree Fahrenheit. Peel and puree the persimmon. Mash the banana with fork and set aside. Prepare 8.5X4.5 inch loaf pan by coating with thin layer of butter and then dust with flour. See Note 2 and 3 for details.
• In a wide bowl, whisk the dry ingredients - flour, sugar, baking soda, nutmeg, and salt and set aside.
• In a small bowl, combine wet ingredients - egg, milk, melted cooled butter. Whisk until egg mix well with milk. Add into dry ingredients along with pureed persimmon, mashed banana, nuts and raisins (if using).
• Fold the ingredients until just combined. Don't over mix.
• Pour into prepared loaf and bake for 45-50 minutes or until toothpick inserted in the middle comes out clean.
• Let bread cool 10 minutes before slicing. Serve with tea or orange butter (*recipe in notes). Enjoy!

PERSIMMON WALNUT BREAD

Steps:

• Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray.
• In large bowl, mix flour, sugar, baking soda, salt and nutmeg. In medium bowl, stir persimmon puree, melted butter, sour cream and eggs with whisk until blended. Add persimmon mixture to flour mixture; stir just until dry ingredients are moistened. Stir in walnuts and dates. Spread batter in pan.
• Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

PERSIMMON BREAD II

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease three 6x3 inch loaf pans.
• In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp.
• In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend until smooth. Mix in persimmon pulp and water alternately with flour. Fold in nuts. Divide batter into the prepared pans, filling each pan 2/3 full.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

BANANA AND NUT BREAD

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with bananas, beating well after each addition. Fold in pecans., Transfer to a greased 9x5-in. loaf pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Freeze option: Securely wrap cooled loaf in plastic wrap and foil, then freeze. To use, thaw at room temperature.