Hachiya Persimmon Bread Pudding Recipes

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PERSIMMON PUDDING



Persimmon Pudding image

I never liked persimmon pudding until I tried this. This was my father-in-law's recipe. He was a good cook! Enjoy!

Provided by Rhonda O

Categories     Fruit

Time 1h30m

Yield 9 squares, 9 serving(s)

Number Of Ingredients 9

1 cup very ripe hachiya persimmon pulp
3/4 cup sugar
3 eggs, beaten
1 cup flour
1 teaspoon baking powder
1/2 teaspoon nutmeg
1 cup milk
1/4 lb butter or 1/4 lb margarine, melted
1/2 teaspoon cinnamon

Steps:

  • Combine persimmon pulp with sugar.
  • Beat in eggs. Mix in milk, then butter.
  • Sift or stir flour with baking powder, cinnamon, nutmeg.
  • Mix with persimmon mixture.
  • Pour batter into a well greased 9-inch square cake pan.
  • Bake in a 315-325°F oven for approx 60 minutes or until knife comes out clean.

Nutrition Facts : Calories 248, Fat 13, SaturatedFat 7.7, Cholesterol 92.9, Sodium 167.8, Carbohydrate 28.9, Fiber 0.5, Sugar 16.8, Protein 4.5

PERSIMMON BREAD



Persimmon Bread image

Adapted from Beard on Bread by James Beard. Using the higher amount of sugar will produce a moister and, of course, sweeter bread. I often use bourbon, as I like the flavor, but cognac and brandy work well, instead. I'm often asked about making this cake without the liquor and haven't tried it, as the liquor is an integral flavor in the cake. If you want to try it with something else, perhaps black tea or root beer could take its place. But I haven't tried either.

Provided by David

Number Of Ingredients 11

3 1/2 cups sifted flour
1 1/2 teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 2 1/2 cups (400-500g) sugar
1 cup (8oz, 225g) melted unsalted butter and cooled to room temperature
4 large eggs (at room temperature, lightly beaten)
2/3 cup (160ml) Cognac or bourbon whiskey (see headnote)
2 cups (500ml) persimmon puree ((from about 4 squishy-soft Hachiya persimmons))
2 cups (200g) walnuts or pecans (toasted and chopped)
2 cups (270g) raisins (or diced dried fruits (such as apricots, cranberries, or dates))

Steps:

  • Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.
  • Preheat oven to 350ºF (180ºC) degrees.
  • Sift the first 5 dry ingredients in a large mixing bowl.
  • Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.
  • Bake 1 hour or until toothpick inserted into the center comes out clean.

PERSIMMON-GINGER BREAD



Persimmon-Ginger Bread image

This tender, spiced bread uses hachiya persimmon puree (that's the oblong-shaped persimmon). You'll need them to be super ripe -- they should feel like a water balloon -- so plan ahead!

Provided by Food Network Kitchen

Time 4h25m

Yield 1 loaf

Number Of Ingredients 14

2 1/2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking soda
2 1/2 sticks (20 tablespoons) unsalted butter, at room temperature, plus more for buttering the pan
1 1/3 cups packed dark brown sugar
1/2 cup sour cream
1 tablespoon vanilla extract
1 tablespoon apple cider vinegar
1 teaspoon freshly grated ginger
1/2 teaspoon orange zest
1/2 teaspoon freshly grated nutmeg
2 large eggs, lightly beaten
1 1/2 cups hachiya persimmon puree (from about 3 large very ripe persimmons) (see Cook's Note)
Kosher salt
1/2 cup granulated sugar

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan. Line with enough parchment so there is a 2-inch overhang on the 2 long sides of the pan (this will help you lift the bread out of the pan).
  • Sift the flour and baking soda into a medium bowl.
  • Melt 1 stick of butter in a medium saucepan over medium heat until brown, nutty and fragrant, 5 to 8 minutes. Transfer to a large heat-proof bowl, cool for 5 minutes. Add the dark brown sugar, sour cream, vanilla, vinegar, ginger, orange zest, nutmeg, eggs, 1 cup of the persimmon puree and 1 1/4 teaspoons salt and whisk until completely combined.
  • Fold the flour mixture into the butter mixture. Transfer the batter to the prepared pan and bake until the bread is deep golden brown and a toothpick inserted in the center comes out clean, 1 hour 5 minutes to 1 hour 15 minutes. Cool the bread in the pan for 15 minutes. Use the parchment to help lift the bread out and cool completely on a rack.
  • Meanwhile, process the granulated sugar, remaining 1 1/2 sticks butter, 1/2 cup persimmon puree and 1/4 teaspoon salt in a food processor until light and creamy.
  • Serve slices of bread warm and slather with persimmon butter.

HACHIYA PERSIMMON BREAD PUDDING



Hachiya Persimmon Bread Pudding image

Categories     Dessert     Bake     Quick & Easy     Walnut     Fall     Winter     Persimmon     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 11

2 cups whole milk
1 1/2 cupsHachiya persimmon purée
3/4 cup packed dark brown sugar
3 large eggs
1/4 cup raisins
1 teaspoon vanilla
1/8 teaspoon salt
8 cups cubed (1-inch) challah or soft white Italian bread (from a 1 1/4-lb loaf)
1/2 cup walnuts (2 oz), coarsely chopped and ">toasted
1 1/2 tablespoons unsalted butter, cut into bits
Accompaniment: whipped cream

Steps:

  • Whisk together milk, persimmon purée, brown sugar, eggs, raisins, vanilla, and salt in a large bowl, then stir in bread and let mixture stand at room temperature 15 minutes.
  • Put oven rack in middle position and preheat oven to 375°F.
  • Stir walnuts into bread pudding, then spoon pudding into a buttered shallow 8-inch square (2-quart) glass or ceramic baking dish, spreading evenly. Dot with butter bits. Bake pudding until golden, puffed, and set, 35 to 40 minutes. Cool to warm in pan on a rack, about 20 minutes.
  • Bread pudding can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat, uncovered, in a preheated 350°F oven until warm.

PERSIMMON BREAD I



Persimmon Bread I image

Nice, moist bread.

Provided by v monte

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Yield 6

Number Of Ingredients 10

2 eggs
1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
½ cup vegetable oil
1 teaspoon ground cinnamon
1 cup persimmon pulp
½ cup chopped walnuts
1 teaspoon baking soda
½ cup raisins

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Oil a 9 x 4 inch pan.
  • In a small bowl, combine flour, cinnamon, salt, nuts, and raisins.
  • In a large bowl, blend eggs, sugar, and oil. Mix baking soda into pulp, and add to sugar mixture. Fold in flour mixture. Pour batter into prepared pan.
  • Bake for 75 minutes, or until tester inserted in the center comes out clean.

Nutrition Facts : Calories 547 calories, Carbohydrate 73.3 g, Cholesterol 62 mg, Fat 26.9 g, Fiber 2.7 g, Protein 7.5 g, SaturatedFat 3.5 g, Sodium 429.5 mg, Sugar 32.6 g

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