Mcfadden Ranch Persimmon Bread Recipes

PERSIMMON PUDDING BREAD

Steps:

• 1. Combine milk, pulp, vanilla and sugar.
• 2. Sift together dry ingredients and stir into wet mixture. Fold in nuts and raisins.
• 3. Pour into a greased 9x5" loaf pan. Bake in a 350 degree oven for 1-1 1/2 hours.

PERSIMMON-GINGER BREAD

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.

MCFADDEN RANCH PERSIMMON BREAD

Steps:

• Preheat Oven to 325°F.
• Pans: Grease or spray with non-stick spray (non-stick with flour oil okay).
• Yield: Two nine-inch loaf pans or approximately six small loaf pans (for gift giving!).
• In mixer or large bowl, mix together very well the sugar, eggs and vegetable oil.
• Add vanilla and persimmon pulp, stir well.
• In a separate small bowl, stir together dry ingredients. Slowly add to wet mixture and stir until blended. Do not over stir.
• Fold in walnuts.
• Mix persimmon pulp and baking soda in a small bowl. Add to sugar mixture; mix well.
• Pour evenly into prepared pans (approximately 2/3 full). Sprinkle with chopped walnuts for garnish if desired.
• Bake for 55-65 minutes for large pans (check often and adjust time for your oven as mine cooks fast), or until the top of the loaf is firm and no uncooked batter can be seen. Start checking small pans at 30-35 minutes.
• Cool on a wire rack. Loafs may fall a bit but this is normal. Wrap in plastic wrap and then foil to keep moist and refrigerate or freeze if not serving right away.
• Can be deliciously served warm with whipped cream or butter or drizzed with a powdered sugar glaze.

PERSIMMON BREAD I

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.