Saturday, November 8, 2014

Persimmon Bread

I hung out with my cousin Amy recently and she gave me some persimmons to take home. Hachiya persimmons from my Aunt Lynnea's tree to be exact. Not only had I never baked anything using persimmons, I'm almost positive I'd never even eaten one before either. She told me to wait until they were extremely soft and I did just that. In fact, I'm pretty sure that if I had waited one more day to make this bread it would have been too late. Anyway... I found this recipe via All Recipes and decided to give it a try. HOLY COW. This bread is delicious. I changed the recipe a little so read on to see exactly how I did it.

  • 1 cup persimmon pulp
  • 2 teaspoons baking soda
  • 2 1/4 cups white sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 teaspoons salt
  • 2/3 cup water
  • 3 cups all purpose flour (sifted)

Preheat your oven to 350. Grease a loaf pan. I put some parchment paper in the bottom and along the sides as well because this bread is extremely moist and hard to remove from the pan. Start by splitting your persimmons open and filling a measuring cup with 1 cup of pulp. Add the baking soda to the pulp, stir it up and let it stand for about 5 minutes. It will thicken quite a bit.

Combine the sugar, oil, eggs, cinnamon, nutmeg and salt. Mix until smooth.

Add your pulp and water alternately with the flour to your sugar mixture.

Pour the batter into your prepared pan and bake for about an hour. At this point, check it with a toothpick. I ended up baking my bread for about an hour and a half.

Allow it to cool almost completely. I say almost because it's SO good warm. Enjoy!