Wednesday, November 17, 2010

Cranberry persimmon bread

On my last trip home, I got a whole bag of persimmons.  My mom has persimmon trees in her backyard, so every year I’m searching for new persimmon recipes.

This weekend I decided to try out a cranberry persimmon bread I found on Former Chef. I love the color of the bread and how there was an orange swirl on the top. Usually the persimmon breads I make are a dark brown.

There are two main types of persimmons: hachiya and fuyu.  Hachiya persimmons tend to be bigger, have a long, oval shape and a pointy bottom.  Hachiya persimmons should only be eaten after they are really ripe and soft (to the point where they are basically mushy).  I’ve never eaten a Hachiya persimmon before it turns fully soft, but I’ve heard the experience is quite awful. Fuyu persimmons are flatter in shape, and look kind of like a tomato.  Fuyu persimmons can be eaten crunchy. I did a post about the differences last year here.

I brought back both type of persimmons, but I used the soft hachiya ones for this bread. The ones pictured in the photos are actually fuyu persimmons because they stand up easier.

The only thing I didn’t like that happened with my bread is the top layer. The directions said to save half a cup of persimmon puree and pour it on top of the batter to create the orange effect. However, the batter is pretty thick. When I poured the puree on top, I wondered how the puree would seep inside.  The directions didn’t say to mix it or make a well in the batter, etc.  As a result, when my bread finished baking the puree poured on top simply formed a thin crust on the outside, that made it look like melted cheese.

Other than the snag I hit with the crust layer, I really enjoyed this bread. It was moist, had a slight taste of persimmon and I love the crimson red cranberries poking out.  I definitely will make this bread again, though next time I’m going to make a well along the middle of the bread to pour in the puree, rather than just pouring it on top since all it did was spread everywhere and form a wet crust.

You can view Former Chef’s recipe here.


3 Responses to “Cranberry persimmon bread”

  1. 1

    Kristina — November 19, 2010 @ 7:41 am

    Hi, I’m glad you liked the bread. You make a good point about the directions, and I’ll amend that later today. Indeed, you need to make a well and put the persimmon down the center. I’ve never had it spread over the top like that, but I can see that happening if the persimmon is very thin.

    • claribelle replied: — November 19th, 2010 @ 9:22 am

      I see. Yeah, my puree was pretty thin, so it just spread out across the whole top. Thanks for the lovely recipe though! I’m going to make it again soon for my parents.

  2. 2

    Medifast Coupons — November 19, 2010 @ 10:01 am

    Very nice bread recipe, haven’t tried a cranberry persimmon bread before, look forward to it, thanks.

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