Thursday, November 5, 2009
Persimmon Bread
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
Directions
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.
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KennyT — November 6, 2009 @ 8:54 am
I’ve never had permission bread before, this is very new to me, sounds cool!
Kirbie — November 6, 2009 @ 11:43 am
I didn’t know about it either until I starting searching for persimmon recipes. (There are not many recipes out there.) It tastes pretty good though and it’s easy to make. My family loves it.
Faye — November 8, 2009 @ 2:34 pm
Just gorgeous! Your persimmon puree is just beautiful! I love the color. Do you like the taste of persimmons? I haven’t had one in ages b/c i never really fell in love w/ the taste. How would you describe the taste? I think i always felt like it tasted like a hard tomato (i was SUPER young when i ate one!)…
Kirbie — November 10, 2009 @ 9:32 am
Persimmons aren’t in my list of favorite fruits but I don’t mind eating them. I think it has a pretty unique texture. It’s like soft on the outside and crunchy on the inside. And sweet. Maybe you should try eating one again, if you haven’t had one in a long time. Perhaps your taste for it has changed?
dmgwalt@gmail.com — November 10, 2009 @ 3:17 pm
Out standing, I think everyone should experience persimmon bread. Right this minute my hubby is out picking the persimmon tree. I just can’t wait to bake my breads, cakes and even persimmon pies this year. YUM! This is a must recipe for people to try something different.
Most of my friends love the breads I bake them for Christmas.
Kirbie — November 12, 2009 @ 2:37 pm
I’ve never had persimmon pie before! Sounds delicious
Jamieanne — March 26, 2010 @ 8:28 pm
Just curious, which persimmon type did you use in this bread? You said you bake a lot with the Hachiya ones, but I think you’ve got the Fuyu ones pictured alongside the bread. I have some Fuyus that my neighbor gave me and would like to make this bread, but the persimmons are still hard, I’m just letting them ripen up first before baking the bread.
Kirbie — March 26, 2010 @ 10:35 pm
I’ve made this bread with both. As long as you wait until they are ripe and soft, both type work. I must have used the fuyu ones when I did this post since I had some fuyu ones to take pictures of.