SPICED PERSIMMON BREAD WITH HONEY AND GINGER
This persimmon bread with honey and candied ginger is moist, sweet, and spicy. The persimmons and honey give this bread a sweet rich flavor, while the candied ginger gives a bit of a kick in every bite. It's satisfying in every way!
Provided by Colleen @ Grow Forage Cook Ferment
Categories Bread Dessert Snack
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat your oven to 325° F. Butter a loaf pan well.
- Scoop the sweet inner pulp of 2-3 persimmons out of their skin, to equal about one cup. Place in a food processor or blender, and pulse until pureed and completely smooth.
- In a large bowl, cream the butter and honey using a hand or stand mixer. Add the eggs, one cup of persimmon puree, and vanilla. Stir to combine.
- In a smaller bowl, combine the flour, salt, baking soda, and spices. Stir to combine.
- Add the dry ingredients to the wet ingredients and stir gently to combine, being careful to not over mix. Fold in the crystallized ginger.
- Scrape batter into prepared loaf pan, and bake for 55-65 minutes or until the top is golden brown and a toothpick when inserted into the center comes out clean.
Nutrition Facts : Calories 212 kcal, ServingSize 1 slice
GINGER PERSIMMON BREAD RECIPE
This Ginger Persimmon Bread Recipe is packed with soul-warming spices. Whether you serve this as part of your Christmas breakfast or as an afternoon snack, it will become one of your favorite persimmon recipes!*Makes 1 (12-inch) loaf
Provided by Valentina K. Wein
Time 1h20m
Number Of Ingredients 14
Steps:
- Place a rack in the center of the oven and preheat to 350°F. Grease an approximately 12-inch loaf pan with a light coating of olive oil. (It's easiest to do this with a spray, pastry brush -- or dab the oil on a paper towel to spread it around.) Set aside.
- Slice the leaf ends off of the persimmons (just a ½-inch or so), then use a vegetable peeler or paring knife to peel them. Use either a hand held grater or a food processor with the grater attachment, to grate them. (You will need 1½ cups.)
- Now add 1½ cups of the grated persimmon to a bowl and add the baking soda. Mix to blend and set aside. (The baking soda with thicken the liquid derived from grating the fruit.)
- In a large mixing bowl, combine the brown sugar with the olive oil and mix to blend. Then add the eggs and egg yolk and mix again. Once it's smooth, stir in the fresh ginger, vanilla, cinnamon, cloves, ground ginger, and salt.
- Fold in the flour and mix just until it's fully incorporated. Then fold in the grated persimmon and crystallized ginger.
- Pour the batter into the prepared loaf pan and bake in the 350°F preheated oven until it's golden brown, set, and beginning to crack on top, about 50 minutes.
- Let it cool in the pan for at least 30 minutes before serving.
Nutrition Facts : Calories 378 kcal, ServingSize 1 serving
PERSIMMON BREAD I
Nice, moist bread.
Provided by v monte
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 6
Number Of Ingredients 10
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 II
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
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
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- Place brown sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add persimmon puree, molasses, and eggs; beat well (about 1 minute).
- Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour and next 6 ingredients (through cloves). Add flour mixture and 1/3 cup boiling water alternately to persimmon mixture, beginning and ending with flour mixture. Stir in almonds. Pour batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 30 minutes. Cool 10 minutes in pan on a wire rack. Dust with powdered sugar. Cut into 12 squares.
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