Picture of Persimmon Bread
So, every week my hubby and I get a box of farm fresh produce through a local co-op. This time of year, that starts meaning A LOT of persimmons! For some reason they don't sit well with me raw, but I am determined to find a way that I like them! So, I figured some nice persimmon bread might just do the trick.

I am basing my version on the recipe found here.
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Step 1: What you will need

Picture of What you will need
AkA Ingredients

Oven preheated to 350 degrees Fahrenheit

3 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt

1 cup sugar
1 cup (ripe!!!!) Hachiya persimmon pulp
1/2 cup milk (not pictured)
1/3 cup butter, melted
2 teaspoons vanilla extract
2 eggs
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/3 cup dried fruit
(optional 1/3 cup chopped toasted nuts)

cooking spray/oil/butter for greasing your loaf pans

2 loaf pans
2 mixing bowls, 1 medium and 1 large
knife, spoon, measuring utensils
hand mixer

For what it is worth, we get the persimmons in our box (when they are in season), and I actually had everything else already on hand!

As for the sticky notes ... well, just thought I'd give you all a glimpse at my hi-tech recipe skillz!

Step 2: Prep the dry ingredients

Picture of Prep the dry ingredients
Gently spoon your flour into your cup measure and level with the flat edge of a knife.

In your large bowl, add the flour, salt, and baking soda.

Whisk to combine. And if you don't like an excess of dishes, like me, you can use your mixer piece for the whisking ;).
scoochmaroo2 years ago
Ha! That's what my recipes look like too! Except with lots more crossing out and changing amounts as I go. I've often wondered what I can do with persimmons. I don't really know my way around them. Would this work with the late season Fuyus as well?
taransa (author)  scoochmaroo2 years ago
Heh some of mine get that way for sure! My husband laughs - if I like a recipe it sort of stays on the cabinets for awhile. Makes for interesting decorating ...

From all the recipes I've read for the persimmon bread there seems to be no consensus ... everyone says Hachiyas. Some say absolutely no way possible with the Fuyus, but when you read the comments enough people say they did it with Fuyus to make me wonder. The best comment I saw (and I don't remember which site it was on) the person said they let the Fuyus get really squishy ripe and then pureed them. Some people say they somehow boil a bit and then puree though I didn't see any good instructions for that.

The ingredients are so easy to come by, seems like it'd be worth a try with some ripe Fuyus ...