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
SPICED PERSIMMON BUTTER
Cooked in a slow cooker, this is an easy and excellent way to use the fruit of a Fuyu persimmon tree. Spicy and full of natural sweetness, the jars make wonderful gifts or keep well in the refrigerator for one's own use. This spread is used just like jelly or apple butter and it is especially delicious on a hearty whole grain toasted bread.
Provided by Cathy
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 10h40m
Yield 64
Number Of Ingredients 6
Steps:
- Place persimmons into a slow cooker; amount should fill a 3-quart cooker nearly to the top. Drizzle the lemon juice over the persimmons, cover the cooker, and cook on High for about 2 hours. Mash the persimmons in the cooker with a potato masher. Stir in the cinnamon, cloves, and agave syrup, set the cooker to Low, and cook uncovered 8 hours or overnight. Stir several times if possible, to prevent burning during the long cooking period.
- In the morning, transfer the persimmon mixture to a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the persimmon butter moving before leaving it on to puree. Puree in batches until smooth. If you have an immersion blender, you can puree the persimmon butter right in the cooker if desired.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the persimmon butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Allow the jars to cool to room temperature, then refrigerate the jars; persimmon butter will keep for several weeks.
Nutrition Facts : Calories 14 calories, Carbohydrate 3.7 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 1 g
SPICED PERSIMMON BREAD
A wonderful, moist, sweet, and flavourful loaf that is a nice alternative to banana or pumpkin bread. It's great with coffee on a winter morning or as an afternoon snack. I think this would make really good muffins, as well. Be sure to only use soft and ripe persimmons. From "Diana's Desserts".
Provided by blucoat
Categories Quick Breads
Time 1h30m
Yield 1 9 x 5-inch loaf, 12 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 206.4, Fat 6.8, SaturatedFat 4, Cholesterol 50.7, Sodium 164.6, Carbohydrate 33.2, Fiber 0.6, Sugar 17, Protein 3.4
SPICY JAPANESE PERSIMMON BREAD
This recipe is my own nod to Fall, combining both Japanese ingredients and metaphors for the season together with our traditional Western craving for sweet things during the Holidays.
Provided by Chez Jonny
Categories Quick Breads
Time 1h15m
Yield 2 loaves, 16-20 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Sift dry ingredients into bowl. Beat egg whites or replacer, add to pulp, then add liquids.
- Mix dry ingredients into pulp mixture, add raisins and almond slivers.
- Pour batter into two well buttered, powdered loaf pans or one bundt pan.
- Bake loaves for about one hour or until done.
Nutrition Facts : Calories 211.4, Fat 2, SaturatedFat 0.2, Sodium 376.5, Carbohydrate 45.5, Fiber 1.6, Sugar 21.7, Protein 4
SPICED PERSIMMON AND PEAR BREAD
Categories Bread Brunch Dessert Bake Thanksgiving Quick & Easy Halloween Winter Healthy
Yield 2 small loaves
Number Of Ingredients 19
Steps:
- Preheat oven to 375°. Place 1/2 cup pecans in a single layer on a baking sheet. Bake at 375° for 8 minutes or until pecans are fragrant and toasted. Cool. Coat two bread baking tins with vegetable spray. In a large bowl, combine flours and next 6 ingredients (through cloves) , stir well. In another bowl, combine yogurt and next 6 ingredients (through eggs), mix well using a whisk. Fold in egg mixture to flour mixture. Fold in Fuyu persimmon, cranberries, and toasted pecans. Spoon batter into tins. Sprinkle tops with remaining 1/4 cup pecans. Bake at 375° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 5 minutes on a wire rack, and remove from pans. NOTE: Original instructions say to bake 18 mins, but I had to bake an extra 10-15 mins in order for it to be done. I believe that after an extra 14 mins, I left them in the oven, but turned the oven off.
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