PERSIMMON BREAD
Make and share this Persimmon Bread recipe from Food.com.
Provided by gailanng
Categories Quick Breads
Time 1h20m
Yield 2 loaves, 10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 394.8, Fat 21.4, SaturatedFat 2.9, Cholesterol 37.2, Sodium 275.7, Carbohydrate 48, Fiber 1.2, Sugar 30.2, Protein 4.4
MCFADDEN RANCH PERSIMMON BREAD
A dark, moist, traditional bread using fresh persimmon pulp. I use this most as a family treat and as giveaways to neighbors, teachers, unexpected relatives, etc. The key is to not overcook and to refrigerate or freeze right away to preserve freshness. A short video demonstration made to make this recipe can be found here: http://www.youtube.com/watch?v=POrDNw9jK34. This was made by one of our lovely daughters in a high school film class.
Provided by MarilynMcF
Categories Breads
Time 2h
Yield 2 loaf pans or 5-6 mini loaf pans
Number Of Ingredients 13
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.
Nutrition Facts : Calories 2770.1, Fat 158.7, SaturatedFat 21.2, Cholesterol 372, Sodium 2571, Carbohydrate 303.5, Fiber 9.2, Sugar 152.8, Protein 40.9
PERSIMMON BREAD
This is a different way of making persimmon bread, as compared to the recipes on this website... I use a combination of pureed persimmon & chopped pieces of persimmon to help bring out the flavor of the star: Persimmon. Also feel free to add more or less of the following ingredients. Enjoy!
Provided by Meowmix318
Categories Quick Breads
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Prehead over to 350*.
- Grease a loaf pan, muffin pan or bundt pan and set aside. (to prevent possible sticking to the dish, use parchment paper or even tin foil).
- Combine pulp and baking soda. Let stand for 5 minutes to thicken pulp.
- In another bowl, combine, sugar, oil, applesauce, eggs, salt and all seasonings.
- In another bowl, combine the chopped persimmon with 1 tbsp of flour to prevent persimmon from sinking to the bottom in the batter and set aside.
- In another bowl, combine 1 tbsp of flour with the pecans and or raisins and set aside.
- Mix in pulp mixture and 3 cups flour alternately.
- Fold in nuts, raisins and persimmon into batter.
- Pour batter into prepared baking pan.
- Bake for 30 minutes.
- Then cover top of bread with tin foil to prevent burning and bake 30 minutes longer or until toothpick inserted in the middle comes out clean.
- Cool onto a rack and serve.
- Can also freeze.
Nutrition Facts : Calories 427.6, Fat 12.9, SaturatedFat 2, Cholesterol 63.5, Sodium 384, Carbohydrate 73, Fiber 1.5, Sugar 40.3, Protein 6
PERSIMMON BREAD I
Nice, moist bread.
Provided by v monte
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 6
Number Of Ingredients 10
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
RANCH BREAD
This bread has become a favorite in my house. I get more requests for it than I do for garlic bread. And there are never any leftovers of this when I make it.
Provided by Lorealle
Categories Breads
Time 18m
Yield 1 loaf
Number Of Ingredients 4
Steps:
- Slice bread almost whole way through being careful to still leave it connected at bottom of loaf.
- Put bread on a sheet of aluminun foil large enough to fold up around the loaf.
- Melt butter, add the remaining ingredients to the melted butter and mix.
- Spread this mix in the slices in the bread.
- I use a tablespoon and put one spoonful between each slice.
- There will be a little of the butter mix left, I usually pour this over the top of the bread.
- Wrap aluminun foil up around sides of loaf, leaving the top exposed.
- Cook for 10 minute on 350, this is just long enough to make the top and bottom crispy and warm the bread up.
- Enjoy!
SPICY JAPANESE PERSIMMON BREAD
This recipe is my own nod to Fall, combining both Japanese ingredients and metaphors for the season together with our traditional Western craving for sweet things during the Holidays.
Provided by Chez Jonny
Categories Quick Breads
Time 1h15m
Yield 2 loaves, 16-20 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Sift dry ingredients into bowl. Beat egg whites or replacer, add to pulp, then add liquids.
- Mix dry ingredients into pulp mixture, add raisins and almond slivers.
- Pour batter into two well buttered, powdered loaf pans or one bundt pan.
- Bake loaves for about one hour or until done.
Nutrition Facts : Calories 211.4, Fat 2, SaturatedFat 0.2, Sodium 376.5, Carbohydrate 45.5, Fiber 1.6, Sugar 21.7, Protein 4
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