I got a lot of persimmons from my mom, so I've been baking with them. Especially the Hachiya ones since I don't really enjoy eating them as much. You can read more about my explanation of the difference between Fuyu and Hachiya persimmons in my persimmon cookies post.
One of the things I made this weekend is a delicious persimmon bread. It's easy to make and a great autumn cake/bread. The taste of persimmons if very subtle in the bread. I think in general persimmons don't have a strong enough taste to really stand out in baked goods. It's still quite delicious though.
Permission bread (adapted from allrecipes)
- 1 cup persimmon pulp (about 2 persimmons)
- 2 teaspoons baking soda
- 3 cups white sugar
- 1 cup vegetable oil
- 4 eggs
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons salt
- 2/3 cup water
- 3 cups all-purpose flour
Preheat the oven to 350 degrees F (175 degrees C). Grease three 6×3 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. 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.