Persimmon Bread Recipes

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PERSIMMON BREAD



Persimmon Bread image

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

Provided by gailanng

Categories     Quick Breads

Time 1h20m

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, Fat 21.4, SaturatedFat 2.9, Cholesterol 37.2, Sodium 275.7, Carbohydrate 48, Fiber 1.2, Sugar 30.2, Protein 4.4

PERSIMMON BREAD



Persimmon Bread image

Adapted from Beard on Bread by James Beard. Using the higher amount of sugar will produce a moister and, of course, sweeter bread. I often use bourbon, as I like the flavor, but cognac and brandy work well, instead. I'm often asked about making this cake without the liquor and haven't tried it, as the liquor is an integral flavor in the cake. If you want to try it with something else, perhaps black tea or root beer could take its place. But I haven't tried either.

Provided by David

Number Of Ingredients 11

3 1/2 cups sifted flour
1 1/2 teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 2 1/2 cups (400-500g) sugar
1 cup (8oz, 225g) melted unsalted butter and cooled to room temperature
4 large eggs (at room temperature, lightly beaten)
2/3 cup (160ml) Cognac or bourbon whiskey (see headnote)
2 cups (500ml) persimmon puree ((from about 4 squishy-soft Hachiya persimmons))
2 cups (200g) walnuts or pecans (toasted and chopped)
2 cups (270g) raisins (or diced dried fruits (such as apricots, cranberries, or dates))

Steps:

  • Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.
  • Preheat oven to 350ºF (180ºC) degrees.
  • Sift the first 5 dry ingredients in a large mixing bowl.
  • Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.
  • Bake 1 hour or until toothpick inserted into the center comes out clean.

PERSIMMON BREAD II



Persimmon Bread II image

Excellent for Christmas gifts, as persimmons are only available for a brief time. Moist spice cake type bread. This is the top seller at our company bake sale at Christmas!

Provided by Nancy Scott

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h10m

Yield 24

Number Of Ingredients 11

1 cup persimmon pulp
2 teaspoons baking soda
3 cups white sugar
1 cup vegetable oil
4 eggs
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 ½ teaspoons salt
⅔ cup water
3 cups all-purpose flour
1 cup chopped walnuts

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.

Nutrition Facts : Calories 291.6 calories, Carbohydrate 41.1 g, Cholesterol 31 mg, Fat 13.4 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 1.8 g, Sodium 262.4 mg, Sugar 25.2 g

PERSIMMON-GINGER BREAD



Persimmon-Ginger Bread image

This tender, spiced bread uses hachiya persimmon puree (that's the oblong-shaped persimmon). You'll need them to be super ripe -- they should feel like a water balloon -- so plan ahead!

Provided by Food Network Kitchen

Time 4h25m

Yield 1 loaf

Number Of Ingredients 14

2 1/2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking soda
2 1/2 sticks (20 tablespoons) unsalted butter, at room temperature, plus more for buttering the pan
1 1/3 cups packed dark brown sugar
1/2 cup sour cream
1 tablespoon vanilla extract
1 tablespoon apple cider vinegar
1 teaspoon freshly grated ginger
1/2 teaspoon orange zest
1/2 teaspoon freshly grated nutmeg
2 large eggs, lightly beaten
1 1/2 cups hachiya persimmon puree (from about 3 large very ripe persimmons) (see Cook's Note)
Kosher salt
1/2 cup granulated sugar

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan. Line with enough parchment so there is a 2-inch overhang on the 2 long sides of the pan (this will help you lift the bread out of the pan).
  • Sift the flour and baking soda into a medium bowl.
  • Melt 1 stick of butter in a medium saucepan over medium heat until brown, nutty and fragrant, 5 to 8 minutes. Transfer to a large heat-proof bowl, cool for 5 minutes. Add the dark brown sugar, sour cream, vanilla, vinegar, ginger, orange zest, nutmeg, eggs, 1 cup of the persimmon puree and 1 1/4 teaspoons salt and whisk until completely combined.
  • Fold the flour mixture into the butter mixture. Transfer the batter to the prepared pan and bake until the bread is deep golden brown and a toothpick inserted in the center comes out clean, 1 hour 5 minutes to 1 hour 15 minutes. Cool the bread in the pan for 15 minutes. Use the parchment to help lift the bread out and cool completely on a rack.
  • Meanwhile, process the granulated sugar, remaining 1 1/2 sticks butter, 1/2 cup persimmon puree and 1/4 teaspoon salt in a food processor until light and creamy.
  • Serve slices of bread warm and slather with persimmon butter.

PERSIMMON BREAD I



Persimmon Bread I image

Nice, moist bread.

Provided by v monte

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Yield 6

Number Of Ingredients 10

2 eggs
1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
½ cup vegetable oil
1 teaspoon ground cinnamon
1 cup persimmon pulp
½ cup chopped walnuts
1 teaspoon baking soda
½ cup raisins

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.

Nutrition Facts : Calories 547 calories, Carbohydrate 73.3 g, Cholesterol 62 mg, Fat 26.9 g, Fiber 2.7 g, Protein 7.5 g, SaturatedFat 3.5 g, Sodium 429.5 mg, Sugar 32.6 g

PERSIMMON BREAD



Persimmon Bread image

This is a different way of making persimmon bread, as compared to the recipes on this website... I use a combination of pureed persimmon & chopped pieces of persimmon to help bring out the flavor of the star: Persimmon. Also feel free to add more or less of the following ingredients. Enjoy!

Provided by Meowmix318

Categories     Quick Breads

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 17

1 cup persimmon
1 cup persimmon pulp
2 cups sugar
3 cups flour
2 tablespoons flour
3 eggs
1 cup pecans, chopped and toasted (optional)
1 cup raisins (optional)
1/2 cup applesauce
1/2 cup oil
2 teaspoons ground cinnamon
1 dash ground ginger
1/8 teaspoon ground cloves
1 teaspoon ground nutmeg
1 dash vanilla extract
1 teaspoon salt
1 teaspoon baking soda

Steps:

  • Prehead over to 350*.
  • Grease a loaf pan, muffin pan or bundt pan and set aside. (to prevent possible sticking to the dish, use parchment paper or even tin foil).
  • Combine pulp and baking soda. Let stand for 5 minutes to thicken pulp.
  • In another bowl, combine, sugar, oil, applesauce, eggs, salt and all seasonings.
  • In another bowl, combine the chopped persimmon with 1 tbsp of flour to prevent persimmon from sinking to the bottom in the batter and set aside.
  • In another bowl, combine 1 tbsp of flour with the pecans and or raisins and set aside.
  • Mix in pulp mixture and 3 cups flour alternately.
  • Fold in nuts, raisins and persimmon into batter.
  • Pour batter into prepared baking pan.
  • Bake for 30 minutes.
  • Then cover top of bread with tin foil to prevent burning and bake 30 minutes longer or until toothpick inserted in the middle comes out clean.
  • Cool onto a rack and serve.
  • Can also freeze.

Nutrition Facts : Calories 427.6, Fat 12.9, SaturatedFat 2, Cholesterol 63.5, Sodium 384, Carbohydrate 73, Fiber 1.5, Sugar 40.3, Protein 6

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