Spiced Persimmon Bread Recipes

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PERSIMMON SPICE BREAD



Persimmon Spice Bread image

At my farmers' market one vendor was selling over-ripe fuyu persimmons for $1 a pound and I bought a few pounds just to make purée, which I used for dense, sweet quick breads like this one and for muffins. According to Deborah Madison, persimmons contain enzymes that will react with the flour and prevent the bread from having a nice crumb, so you must first neutralize them by stirring baking soda into the purée. This also causes the purée to become gelatinous, but the gelatinous mash is easy to break up with a whisk and will dissolve when added to the batter. Freeze any leftover purée.

Provided by Martha Rose Shulman

Categories     dessert

Time 1h30m

Yield 1 9x5-inch loaf (12 slices)

Number Of Ingredients 17

2 to 3 ripe or over-ripe persimmons (enough for 1 cup purée)
10 grams (2 teaspoons) baking soda
140 grams (approximately 1 cup) whole wheat flour
70 grams (approximately 1/2 cup) unbleached all-purpose flour
75 grams (approximately 3/4 cup) almond powder (also known as almond flour)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs, at room temperature
100 grams (approximately 1/2 cup) raw brown sugar or tightly packed light brown sugar
75 grams (1/3 cup) melted unsalted butter, grape seed oil or canola oil
1/3 cup plain low-fat yogurt or buttermilk
1 teaspoon vanilla extract
1/2 cup raisins
1/2 cup chopped walnuts (optional)

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.

Nutrition Facts : @context http, Calories 217, UnsaturatedFat 2 grams, Carbohydrate 30 grams, Fat 10 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 249 milligrams, Sugar 13 grams, TransFat 0 grams

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

SPICED PERSIMMON BREAD



Spiced Persimmon Bread image

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

2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 eggs
6 tablespoons unsalted butter (3/4 stick/3 oz/85g)
1/4 cup buttermilk
1 teaspoon lemon juice
1 1/2 cups mashed hachiya persimmons
1 cup granulated sugar
1/4 teaspoon salt
1 cup chopped pecans (optional) or 1 cup walnuts (optional)
confectioners' sugar, for dusting top (optional)

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

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.

SPICY JAPANESE PERSIMMON BREAD



Spicy Japanese Persimmon Bread image

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

2 cups japanese persimmons, pulp (kaki, 6 blended persimmons with a little water)
3 cups flour
1 teaspoon salt
2 1/2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/8 teaspoon ground cloves
1 1/2 cups sugar
3 large egg whites (or 3 large egg replacer for 2 eggs)
1 1/4 cups applesauce
1/2 cup raisins
1/2 cup slivered almonds
1 teaspoon vanilla (can be omitted)

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

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

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