Persimmon Bread Recipes

PERSIMMON BREAD

Steps:

• Preheat the oven to 350°F (175°C), and place parchment in or butter a 4x8 inch loaf pan.
• Cut the top off of the persimmons and scoop out the flesh and place it in a large bowl, leaving the outer layer of skin behind.
• Use two forks to mash the persimmon flesh into a puree (or blend it in a blender or food processor).
• Stir the melted butter into the mashed persimmons.
• Mix in the baking soda and salt. Stir in the sugar, egg, and vanilla extract. Mix in the flour.
• Spread the batter into the prepared loaf pan.
• Bake in the oven for 50 minutes or until a tester inserted into the center comes out clean.
• Remove the bread from the oven and let cool in the pan for 5 minutes.
• Remove the bread from the pan and let cool completely before serving.
• Slice and serve.

PERSIMMON BREAD

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

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.

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.

PERSIMMON BREAD II

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease three 6x3 inch loaf pans.
• In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp.
• In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend until smooth. Mix in persimmon pulp and water alternately with flour. Fold in nuts. Divide batter into the prepared pans, filling each pan 2/3 full.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

PERSIMMON BREAD III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, stir together the sugar, wheat flour, all-purpose flour, oatmeal, salt cinnamon, nutmeg, allspice, cloves, and baking soda, until well mixed. Set aside. In a separate bowl, stir persimmon pulp with applesauce, vegetable oil, and eggs until well blended. Combine the wet and dry ingredients, stirring until free of lumps. Divide batter between two greased 9x5 inch loaf pans.
• Bake in the preheated oven for one hour, or until a toothpick inserted into the center of the loaves comes out clean.

PERSIMMON BREAD

Steps:

• Preheat oven 350 degrees.
• In a large bowl blend sugar and oil; add eggs and persimmon pulp.
• In a separate bowl, sift together flour, baking powder, baking soda and spices; add nuts and dates then mix well.
• Stir flour mixture into persimmon mixture. Turn into two greased and floured loaf pans. Bake for one hour or until done, testing center with a pick.
• Turn out on wire rack to cool. Freezes well.