Enjoy a slice of this delicious persimmon bread, where the sweet taste of fresh persimmons combines with bold spices for a tasty treat that everyone will love.
There are so many fruits, and I love being able to explore and share some that I have come across. Especially if they can be used for baking. My brother and I helped plant a persimmon tree and every year it blooms with plenty of fruit. This year I wanted to do something more than just eat it raw. I love the flavor but sometimes the texture makes it harder to enjoy.
That’s why I wanted to figure out a way around this. I really enjoyed the persimmons and wanted to do something with them. Also, I wouldn’t be me if I did consider how to bake everything. I had a major debate with myself on what to make and I ended up at Persimmon Bread. Although there are plenty of other recipes I really want to try.
Check out the Make section of MCG for a variety of fun recipes, including delightful desserts and savory dishes that will tantalize your taste buds.
Persimmon Bread is very similar to Banana bread. It includes classic baking staples such as flour, salt, sugar, butter, eggs, and baking soda. The persimmon had to be transformed into a puree to smoothly incorporate into the batter. And a dash of spices was added as well to help complement the flavor.
Process
The overall process is relatively simple; I started with a large and medium bowl. I added the dry ingredients (flour, baking soda, spices) to the medium bowl and swirled them together. Sifting the flour is also a good way to avoid clumping.
In the large bowl, I creamed together the butter and sugar until it was mixed. Then I added eggs and vanilla extract. Finally, I added the persimmon puree to make a very liquid mixture. This is effectively the “wet’ ingredients.
I decided to combine the dry ingredients into the wet ingredients in batches just to ensure a smooth combination. It really comes down to which measuring cup I used for the dry ingredients that are available. Then I added it to that many batches. Otherwise aiming for a third of the dry mix to add into the wet mix is standard.
Then it’s time for the final step! I poured the mixture into a prepared bread tin and placed it in the oven. Since this is a bread-like cake mixture, it does take a longer time to cook. This is one recipe that does need to be checked before coming out of the oven. Since it might be too high for a toothpick, I have used a chopstick on occasion.
Reflections
The persimmon bread turned out to be delicious. I love how the fruity flavor flows through each bite. The spices also added a nice complement to the flavor enhancing the taste of persimmon. I originally made this bread to share. But I did not do that. It took multiple days, but I did end up eating the entire loaf…
Lessons
You Can Always Make a Puree!
There have been several times when I have not known what to do with a fruit in the kitchen. The simplest solution is making a puree! Blending up the fruits can help incorporate them into more recipes. Or you can freeze them, saving them for later, turning them into an icy snack, or for use as a smoothie ingredient. I do recommend straining the puree for anything with a lighter viscosity.
Recipe
Persimmon Bread
Ingredients
- 1 ¼ Cup All-Purpose Flour
- ½ Teaspoon Salt
- 1 ½ Teaspoon Baking Soda
- 1 Teaspoon Cinnamon
- ¼ Teaspoon Ground Nutmeg
- ¼ Teaspoon Ground Cloves
- 2 Eggs
- ½ Teaspoon Vanilla Extract
- ½ Cup Unsalted Butter softened
- ¾ Cup Sugar
- 1 Cup Persimmon Puree
Instructions
- Preheat the oven to 350 degrees Fahrenheit
- In a medium bowl, sift together the all-purpose flour, salt, baking soda, ground cinnamon, ground nutmeg, and ground clove.
- In a large bowl, cream unsalted butter and sugar until light and fluffy.
- Add eggs and vanilla extract into the butter mixture and mix well. Scrape down the sides of the bowl as needed. Add persimmon puree.
- ⅓ at a time, add the flour mixture into the large bowl. Scrape the sides as needed.
- Pour into loaf pan. Bake for 50 – 55 minutes.
- Let it cool for 10 minutes before turning out of the pan. Then let cool completely.
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