Persimmon Bread Recipe

Introduction

Persimmons may often seem like an overlooked fruit, but they carry a sweet, vibrant flavor that comes alive when used in baking. One standout recipe that highlights the unique qualities of persimmons is persimmon bread. Not only is this bread rich and moist, but it’s also a delightful way to celebrate the warm, cozy flavors often associated with fall and winter. Whether you’re a seasoned baker or a novice, this recipe offers the perfect opportunity to try something extraordinary.

Detailed Ingredients with Measures

Persimmon Pulp

2 cups persimmon pulp, pureed

Sugar

3 cups sugar

Oil

1 cup neutral cooking oil, such as vegetable or canola oil

Eggs

4 eggs

Flour

3 ½ cups all-purpose flour

Salt

1 ½ teaspoons salt

Baking Soda

2 teaspoons baking soda

Baking Powder

1 teaspoon baking powder

Cinnamon

1 teaspoon ground cinnamon

Cognac or Whiskey

⅔ cup cognac or whiskey

Optional Add-ins

1 cup chopped nuts (such as walnuts or pecans)
1 cup dried fruits (like raisins or cranberries)

Prep Time

Preparing persimmon bread doesn’t require too much effort, yet the process is incredibly rewarding. Begin by preheating your oven to 325°F and greasing your loaf or bundt pans. Ensure your persimmons are ripe and soft, as this will make them easier to puree. If you’re using optional nuts and dried fruits, chop them into small pieces beforehand to ensure even distribution in the bread batter.

Cook Time, Total Time, Yield

For baking, you’ll need about 60 minutes to achieve that perfect golden-brown finish. Depending on the size of your pans, baking time may vary slightly, so be sure to check the bread’s doneness with a toothpick. The total time for this recipe, including preparation and baking, is approximately 1 hour and 30 minutes.

As for yield, this recipe generously makes two large loaves or multiple smaller portions, which makes it ideal for sharing during the holidays or enjoying throughout the week. Persimmon bread stores well, maintaining its flavor and moisture for several days. It can also be frozen for later indulgence.

This persimmon bread recipe embodies a balance of simple ingredients, warm spices, and the distinct personality of persimmons. Each bite delivers a comforting and slightly decadent experience, perfect for pairing with your favorite hot beverage. Challenge yourself to try this incredible recipe and bring a burst of seasonal delight to your table!
“`html

Detailed Directions and Instructions

Step 1: Prepare the Persimmons

1. Select very ripe persimmons for this recipe, as they are soft and sweet.
2. Use either Hachiya or Fuyu persimmons. For Hachiya, scoop out the pulp. If using Fuyu persimmons, peel and mash them.
3. Place 2 cups of the persimmon pulp in a bowl. Set aside.

Step 2: Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Prepare two standard loaf pans by buttering and flouring them or lining them with parchment paper.

Step 3: Combine Wet Ingredients

1. In a large mixing bowl, mix together the persimmon pulp and 2/3 cup of vegetable oil.
2. Add 4 eggs, one at a time, mixing thoroughly after each addition.
3. Stir in 2/3 cup of water, 2 cups of sugar, and 1 teaspoon of vanilla extract until fully combined.

Step 4: Combine Dry Ingredients

1. In a separate bowl, sift together 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1/2 teaspoon of ground cloves, 1/2 teaspoon of ground nutmeg, 1 teaspoon of cinnamon, and optionally 1 teaspoon of ground ginger.
2. Mix these ingredients thoroughly to ensure even distribution of the spices and leavening agents.

Step 5: Mix Dry and Wet Ingredients

1. Gradually add the dry ingredient mixture to the wet ingredients in three parts.
2. Stir just until combined; avoid overmixing to prevent the bread from becoming dense.

Step 6: Add Optional Mix-ins

1. Fold in up to 1 cup of your preferred mix-ins, such as chopped walnuts, pecans, or raisins, if desired.
2. Ensure the mix-ins are evenly distributed throughout the batter.

Step 7: Fill the Loaf Pans

1. Divide the batter equally between the prepared loaf pans.
2. Smooth the tops gently with a spatula.

Step 8: Bake the Bread

1. Place the pans in the preheated oven on the middle rack.
2. Bake for approximately 1 hour or until a toothpick inserted into the center of the loaves comes out clean.
3. Begin checking for doneness at the 50-minute mark to prevent overbaking.

Step 9: Cool and Serve

1. Once baked, remove the pans from the oven and let them cool on a wire rack for about 10 minutes.
2. Carefully remove the loaves from the pans and let them cool completely on the wire rack.
3. Slice and serve the bread, or store it for later use.

Notes

Note on Persimmons

– Use very ripe persimmons for the best flavor and texture. If the persimmons are underripe, they can be astringent and unpleasant.

Note on Sugar

– The original recipe uses 2 cups of sugar, but you can reduce this slightly depending on the sweetness of your persimmons and personal preference.

Note on Mix-ins

– Optional mix-ins like walnuts, pecans, or raisins add extra texture and flavor. Adjust the quantity to suit your preference, but do not exceed 1 cup to avoid affecting the batter’s consistency.

Note on Baking Time

– Ovens may vary, so begin checking the bread at the 50-minute mark to prevent overbaking. Use a toothpick to test for doneness.

Storage Tip

– Store leftover persimmon bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaves tightly and freeze for up to 1 month. Be sure to thaw completely before serving.
“`

Cook techniques

How to use ripe persimmons

Ripe persimmons should be softened and can be scooped out or pureed for use in baking. This recipe works best with soft, fully ripened fruit.

Preparing the persimmon puree

Remove the skins from the ripened persimmons if necessary and blend or mash them to create a smooth puree for the recipe.

Measuring ingredients accurately

Ensure all dry and wet ingredients are measured precisely to maintain the correct proportions and consistency of the bread dough.

Mixing wet and dry ingredients

Gently fold the wet ingredients into the dry ingredients, being careful not to overmix, which can lead to a dense texture in the bread.

Preparing the baking pan

Grease the pan thoroughly, using butter or non-stick spray, to ensure easy removal of the bread once baked.

Testing for doneness

Use a toothpick or skewer and insert it into the center of the bread. If it comes out clean or with a few crumbs, the bread is ready.

FAQ

What type of persimmons should be used?

You should use Hachiya persimmons for this recipe, as they provide the needed sweetness and texture when fully ripe.

Can Fuyu persimmons be substituted?

Fuyu persimmons are not ideal for this recipe since they lack the softness and sweetness required when ripe.

How do I know if persimmons are ripe?

Persimmons are ripe when they are very soft to the touch, almost jelly-like inside. They should feel heavy and should not have any firm spots.

Can I make this recipe gluten-free?

You may substitute the all-purpose flour with a gluten-free flour blend, though results may vary in texture.

Can nuts or dried fruits be added?

Yes, you can add chopped nuts or dried fruits for additional texture and flavor, though this is optional.

How should the bread be stored?

Store the bread in an airtight container at room temperature for about 2-3 days, or refrigerate if keeping for a longer period.

Can I freeze persimmon bread?

Yes, persimmon bread can be wrapped tightly in plastic wrap, placed in a freezer bag, and frozen for up to 2 months.

What adjustments are needed for high-altitude baking?

At high altitudes, you may need to reduce the sugar slightly and increase the baking temperature by 15-25°F. Adjustments may vary depending on the specific altitude.

What other spices can be added?

Cinnamon, nutmeg, allspice, or ground cloves can be included or adjusted to suit personal taste preferences.

How long should the bread cool before removing from the pan?

Allow the bread to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.

Conclusion

Persimmon bread is a delightful addition to any kitchen, offering a unique blend of sweet and fruity flavors. It is perfect for the holiday season or year-round indulgence. The recipe is straightforward to follow, and the result is a moist, flavorful loaf. Once you try making this, you’ll likely find yourself looking for persimmons each season just to recreate the magic.

More recipes suggestions and combination

Persimmon Muffins

Transform the persimmon bread recipe into individual muffins for a convenient, portable treat. These muffins are great for breakfasts or snacks.

Persimmon Pancakes

Incorporate your persimmon puree into pancake batter for a unique take on this breakfast classic. The natural sweetness of persimmon pairs wonderfully with a drizzle of maple syrup.

Walnut and Persimmon Scones

Combine persimmon puree with walnuts in a scone recipe for a nutty, fruity twist on traditional scones. Perfect for a cozy afternoon tea.

Persimmon Bread Pudding

Use slices of persimmon bread to create a rich and spiced bread pudding. This dessert is sure to impress at any gathering.

Persimmon and Spice Cake

Modify the persimmon bread recipe into a layered spice cake filled with cream cheese frosting. It’s a show-stopper dessert for special occasions.

Persimmon Smoothie

Blend ripe persimmons along with yogurt, honey, and a touch of cinnamon for a creamy and nutritious smoothie. This is a refreshing way to use persimmons in the morning.

Persimmon Jam

Cook down ripe persimmons with sugar and a hint of lemon juice to create a delectable jam. Spread it on toast or use it as a topping for desserts.

Persimmon and Cranberry Loaf

Enhance the persimmon bread recipe by adding fresh or dried cranberries. The tartness of cranberries complements the sweetness of persimmons beautifully.