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.
I am basing my version on the recipe found here.
Remove these ads by
Signing UpStep 1: 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!
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!
![[Collegiate Meals] How to Make Monkey Bread](http://cdn.instructables.com/FVO/ME0J/F6B7SUCM/FVOME0JF6B7SUCM.SQUARE.jpg)
Visit Our Store »
Go Pro Today »
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 ...