Persimmon Bread Ala James Beard Food
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
PERSIMMON BREAD ALA JAMES BEARD
Steps:
- 1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess. 2. Preheat oven to 350 degrees. 3. Sift the first 5 dry ingredients in a large mixing bowl. 4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins. 5. Bake 1 hour or until toothpick inserted into the center comes out clean. Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too.
PERSIMMON BREAD
Have not tried this one yet- my persimmons went bad so I will have to wait until next year. Let me know how it is. Adapted by David Lebovitz- from Beard on Bread by James Beard. Using the higher amount of sugar will result in a sweeter, more moist bread--like banana bread or zucchini bread I suppose. Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too. Note: Hachiya Persimmons are very squishy when ripe- otherwise, they are inedible.
Provided by minnie chef
Categories Breads
Time 1h20m
Yield 2 9-inch loaves, 24 serving(s)
Number Of Ingredients 11
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 350 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.
Nutrition Facts : Calories 311.3, Fat 15.1, SaturatedFat 5.8, Cholesterol 55.6, Sodium 264.8, Carbohydrate 41.6, Fiber 1.6, Sugar 24.2, Protein 4.9
PERSIMMON BREAD
Provided by Bon Appétit Test Kitchen
Categories Bread Mixer Egg Breakfast Brunch Quick & Easy Winter Healthy Persimmon Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter and flour a 9x5x3" loaf pan. Tap out excess flour.
- Combine raisins and 2 tablespoons hot water in a small heatproof bowl. Let steep for 20 minutes to plump raisins (or microwave for 15 seconds).
- In a medium bowl, whisk together 3/4 cup all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon. Set aside.
- Scoop persimmon flesh from skins into a blender. Purée until smooth. Transfer 1 cup purée to a medium bowl (reserve any remaining purée for another use). Whisk in buttermilk and orange zest. Set aside.
- Using an electric mixer, beat 1/2 cup butter in a medium bowl until light and creamy, about 2 minutes. Add sugar and beat until light and fluffy, 3-4 minutes longer. Add eggs, one at a time, beating until mixture is well combined. Gradually add persimmon mixture; beat until well combined. Add dry ingredients in 3 batches, beating just until incorporated. Fold in strained raisins.
- Pour batter into prepared loaf pan. Bake until a tester inserted into center comes out clean, about 1 hour.
- Let bread cool in pan for 20 minutes. Unmold and let cool completely on a wire rack.
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