Persimmon Spice Bread Recipes

PERSIMMON SPICE BREAD

Steps:

• Preheat the oven to 375 degrees with a rack in the middle. Butter or oil a loaf pan and line with parchment. Oil the parchment. Cut the persimmons in half along the equator, remove any visible seeds and scoop out the pulp, which should be nice and soft. Purée with a hand blender or in a food processor fitted with the steel blade and measure out 1 heaped cup (260 grams). Freeze the remaining pulp.
• Stir 1 teaspoon of the baking soda into the persimmon pulp and set aside. It will stiffen into a gelatinous mass but don't worry about it. Sift together the flours, remaining baking soda, spices, and salt.
• In a standing mixer fitted with the whip, or with a hand beater or whisk, beat together the eggs and sugar until thick and they ribbon when lifted with a spatula, 5 to 8 minutes. Beat in the melted butter or oil, the yogurt, persimmon purée, and vanilla and beat until the persimmon purée has blended into the mixture.
• At low speed, beat in the flour in 3 additions. Fold in the raisins and the optional nuts. Scrape into the loaf pan and bake 50 to 60 minutes, until the bread is firm and a toothpick inserted in the middle comes out clean. Remove from the oven, remove from the pan and allow to cool on a rack.

SPICED PERSIMMON BREAD

Steps:

• Preheat oven to 350 degrees F (180 C). Grease and flour a 9 x 5-inch loaf pan. Line pan with parchment paper if desired and grease parchment paper also.
• In a mixing bowl, sift together the flour, ground cinnamon, ground cloves, ground nutmeg, ground ginger, baking poder and baking soda. Set aside.
• In the bowl of an electric mixer, food processor or blender add eggs, butter, buttermilk, lemon juice, mashed persimmons, sugar and salt. Mix or blend until smooth. Slowly add reserved flour mixture and mix until well incorporated. By hand, fold in nuts (if using).
• Pour batter into prepared loaf pan and bake in preheated oven for 75 to 85 minutes, or until toothpick inserted into the center of bread comes out clean.
• Transfer to wire rack and let cool in pan for 10 minutes before turning out onto rack to cool completely. Once cooled, dust top with confectioners' sugar if desired.

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 BREAD

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.

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.