I am basing my version on the recipe found here.
Step 1: What You Will Need
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
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
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
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
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
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
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
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?
Step 8: Load'em Up
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 ...
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.
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!