Best Hachiya Persimmon Purée Recipes

PERSIMMON BREAD

Persimmon Bread image

This persimmon bread is a delicious and easy quick bread recipe. Perfect for late fall and early winter when persimmons are at their peak!

Provided by This Healthy Table

Time 1h10m

Number Of Ingredients 8

Ingredients

2 to 3 very ripe Hachiya persimmons
1/3 cup melted butter, unsalted or salted
1 teaspoon baking soda
Pinch of salt
3/4 cup sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 1/2 cups of all-purpose flour

Steps:

Preheat the oven to 350°F (175°C), and place parchment in or butter a 4x8 inch loaf pan.
Cut the top off of the persimmons and scoop out the flesh and place it in a large bowl, leaving the outer layer of skin behind.
Use two forks to mash the persimmon flesh into a puree (or blend it in a blender or food processor).
Stir the melted butter into the mashed persimmons.
Mix in the baking soda and salt. Stir in the sugar, egg, and vanilla extract. Mix in the flour.
Spread the batter into the prepared loaf pan.
Bake in the oven for 50 minutes or until a tester inserted into the center comes out clean.
Remove the bread from the oven and let cool in the pan for 5 minutes.
Remove the bread from the pan and let cool completely before serving.
Slice and serve.

Nutrition Facts : Calories 280 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 9 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 185 milligrams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

PERSIMMON BREAD I

Persimmon Bread I image

Nice, moist bread.

Provided by v monte

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Yield 6

Number Of Ingredients 10

Ingredients

2 eggs
1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
½ cup vegetable oil
1 teaspoon ground cinnamon
1 cup persimmon pulp
½ cup chopped walnuts
1 teaspoon baking soda
½ cup raisins

Steps:

Preheat oven to 325 degrees F (165 degrees C). Oil a 9 x 4 inch pan.
In a small bowl, combine flour, cinnamon, salt, nuts, and raisins.
In a large bowl, blend eggs, sugar, and oil. Mix baking soda into pulp, and add to sugar mixture. Fold in flour mixture. Pour batter into prepared pan.
Bake for 75 minutes, or until tester inserted in the center comes out clean.

Nutrition Facts : Calories 547 calories, Carbohydrate 73.3 g, Cholesterol 62 mg, Fat 26.9 g, Fiber 2.7 g, Protein 7.5 g, SaturatedFat 3.5 g, Sodium 429.5 mg, Sugar 32.6 g

HACHIYA PERSIMMON PURéE

Hachiya Persimmon Purée image

Categories Sauce Fruit Quick & Easy Fall Winter Persimmon Gourmet

Yield Makes about 2 cups

Number Of Ingredients 1

Ingredients

2 lb very ripe Hachiya persimmons

Steps:

Discard dried green or brown calyx from persimmons, then force persimmons 1 at a time through a medium-mesh sieve into a bowl using a rubber spatula, pressing hard on solids. (Discard solids.)