The adding of fruit into bread batter results in a delicious tea time snack. Banana bread is a favorite all over the world, but persimmon bread is growing in popularity. Persimmon is a fruit that is native to China, and in the US, it is mostly grown in California.
They can be classified into two general categories: those that bear astringent fruit until they are soft and ripe and those that bear non-astringent fruits. A common variety of astringent persimmon is the heart-shaped Hachiya, which must be jelly soft before it is fit to eat.
This kind of persimmon has high levels of soluble tannins, due to which it tastes terrible if eaten before it softens. A non-astringent persimmon (such as fuyu) can be eaten when crisp like an apple. Both kinds can be used to make persimmon bread.
- Grease and flour two 9'' loaf pans. Preheat the oven to 350 °F.
- Combine the flour, salt, baking soda, ground nutmeg, and sugar in a large bowl and sift.
- In a separate bowl, whisk the eggs and then stir in the butter, liquor, persimmon puree.
- Gradually, drizzle this liquid mixture into the dry mixture and keep stirring while doing so.
- Lastly, toss in the nuts and raisins. Pour this into the prepared loaf pans, and bake for an hour.
- Insert a toothpick into the center to check. If it comes out clean, your persimmon bread is ready.
- You can increase the sugar quantity for a moister and sweeter bread.
- You can store it for a week at room temperature, but make sure it is well wrapped.
- ¼ cup seedless raisins
- ⅓ cup pecans (chopped)
- Butter to grease loaf pan
- ⅓ cup brown sugar
- 1 cup all-purpose flour
- ¼ cup plain yogurt
- 1-2 large very ripe Hachiya persimmons, about 1 cup pulp
- Heat the oven to 375 °F. Peel the persimmons and blend them into a pulp.
- Combine the brown sugar and yogurt together in a medium-sized bowl.
- Add in the persimmon pulp and whisked egg. Blend the ingredients until fluffy using an electric mixer.
- Combine the flour, spices, and baking powder in a large bowl, and sift twice.
- Add the pulp mixture to the dry ingredients and whisk just until blended. Lastly toss in the raisins and nuts.
- Transfer the batter into a greased and floured 8'x5'' loaf pan.
- Bake for 40-45 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- When done, take it out of the oven and wait 5 minutes before slicing.
- 2 cups milk
- ½ lemon (juiced)
- 6 ounces white chocolate, coarsely chopped or chips
- 1 cup sugar, plus more, for baking dish
- ½ teaspoon freshly grated nutmeg
- Unsalted butter, for baking dish
- 1 teaspoon ground cinnamon
- 10 slices (about 1½ pounds) 1½'' thick day-old or toasted brioche (cut into 1½'' pieces)
- Preheat the oven to 350 °F. Mix together the persimmon puree, lemon zest, lemon juice, and ½ cup of sugar in a bowl, and pour it into a saucepan.
- Place it over low heat and simmer until the sugar dissolves.
- Grease and flour a 2-quart shallow baking dish, and place the bread slices in it; sprinkle the slices with cinnamon and nutmeg.
- Take another saucepan and add the remaining ½ cup sugar, white chocolate, and milk to it.
- Place over low heat while stirring continuously.
- Take the pan off the heat once the chocolate has melted.
- In a medium-sized bowl, whisk the eggs and gradually add the warm milk mixture (but not warm enough to cook the egg!) into it, followed by the persimmon mixture.
- Pour the mixture over the bread completely, ensuring it is well covered. Bake for about 35 minutes.
If you want to make healthy persimmon bread, use a low fat butter or a butter substitute, replace the flour with a whole grain variety and the sugar with a sugar substitute. Persimmon bread with a cup of hot coffee/tea is the perfect way to start a winter day.