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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

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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

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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 ;).

Step 3: Get your persimmon innards

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You'll need to skin your persimmons to use them in the bread. Be sure to wash them first.

Slice the top off with a sharp knife. Yes, they are squishy when ripe, but you want a clean cut not a smooshy mangly one.

Once the top is sliced off, cut them in half lengthwise.

Mine still had a semi-solid core so I trimmed that out. If you are going to use a blender or something to puree your persimmon flesh then you probably don't need to worry about trimming it. Remove any seeds you see.

Using a spoon, gently remove the skin. This is super easy!

Awesome, you now have persimmon innards.

Step 4: Prep the wet ingredients

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In your medium bowl, add the sugar, eggs, persimmon pulp, milk, butter, vanilla, ginger, nutmeg, and allspice.

If you did not puree your persimmon pulp, then give it a pre-mix smoosh with your mixer attachment.

Then, mix away! My mixer has power ratings from 1-10. I used it on level 1 for approximately 2 minutes.

Step 5: Combine wet and dry ingredients

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Pour your mixed wet ingredients in the large bowl with your flour mixture.

When pouring, if you happen to see any large pieces of persimmon, you can remove them.

Now, mix until just combined. I may have over-mixed a bit. I had never worked with a dough/batter that was quite this consistency before. It is not dry crumbly like some, but it did not really feel wet or runny either.

Step 6: Add the fruit

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Measure about 1/3 cup of dry fruit - raisins, cherries (which I used), cranberries ... crystallized ginger would probably be excellent, though if you used that I would cut out the ground ginger.

If you feel your fruit is too big, slice it smaller. Also, if you are using nuts this is the point to add them.

Combine gently with your batter.

Step 7: Is your pan greased?

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If not go do that :)

Step 8: Load'em up

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Divide your batter between your two greased loaf pans. Make sure they are spread kind of evenly on the top.

I wondered if the top would be good as is or not, so I sprinkled brown sugar on one loaf and gently pressed it into the top of the batter.

Pop the loaves in your heated oven for 45 minutes or until a toothpick inserted in the middle comes out cleanly.

Step 9: Cool ...

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Remove the loaves from the oven and place the pans on cooling racks. If you don't have cooling racks, try to set them on a trivet or stove burner (if you have a gas stove) so that air can circulate around all the sides as much as possible.

After 10 minutes, remove the loaves from their pans and allow them to cool the rest of the way on the cooling racks (or on a plate or something if you don't have cooling racks).

Step 10: ... and serve.

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Tada! You just made persimmon bread!

So, I decided to try this on a whim (and of course document it for you guys) and all I can say is I am SO GLAD I did! The flavor is lovely and seems pretty well balanced. I can totally see myself chowing down on some persimmony goodness this way - I mean, I ate four slices while writing this 'ible!

As for the experiment with the sugar topping: I think my gut was right, the top could use something. The plain one was a little plain. The straight sugar, however, is probably a tad sweet. I thing perhaps chopping some nuts in the food processor, along with some brown sugar, and making a "crumble" of that mixture would probably be about perfect. If you like really sweet stuff though, the straight sugar may work well for you!

I hope you enjoy this lovely bread!
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 ...