PERSIMMON BREAD

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This is a different way of making persimmon bread, as compared to the recipes on this website... I use a combination of pureed persimmon & chopped pieces of persimmon to help bring out the flavor of the star: Persimmon. Also feel free to add more or less of the following ingredients. Enjoy!

Provided by Meowmix318

Categories     Quick Breads

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 17

1 cup persimmon
1 cup persimmon pulp
2 cups sugar
3 cups flour
2 tablespoons flour
3 eggs
1 cup pecans, chopped and toasted (optional)
1 cup raisins (optional)
1/2 cup applesauce
1/2 cup oil
2 teaspoons ground cinnamon
1 dash ground ginger
1/8 teaspoon ground cloves
1 teaspoon ground nutmeg
1 dash vanilla extract
1 teaspoon salt
1 teaspoon baking soda

Steps:

  • Prehead over to 350*.
  • Grease a loaf pan, muffin pan or bundt pan and set aside. (to prevent possible sticking to the dish, use parchment paper or even tin foil).
  • Combine pulp and baking soda. Let stand for 5 minutes to thicken pulp.
  • In another bowl, combine, sugar, oil, applesauce, eggs, salt and all seasonings.
  • In another bowl, combine the chopped persimmon with 1 tbsp of flour to prevent persimmon from sinking to the bottom in the batter and set aside.
  • In another bowl, combine 1 tbsp of flour with the pecans and or raisins and set aside.
  • Mix in pulp mixture and 3 cups flour alternately.
  • Fold in nuts, raisins and persimmon into batter.
  • Pour batter into prepared baking pan.
  • Bake for 30 minutes.
  • Then cover top of bread with tin foil to prevent burning and bake 30 minutes longer or until toothpick inserted in the middle comes out clean.
  • Cool onto a rack and serve.
  • Can also freeze.

Nutrition Facts : Calories 427.6, Fat 12.9, SaturatedFat 2, Cholesterol 63.5, Sodium 384, Carbohydrate 73, Fiber 1.5, Sugar 40.3, Protein 6

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