Persimmon Bread I Food

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.

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

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, blend sugar and oil. Mix in the applesauce and persimmon puree. Add the flour, baking powder, baking soda, nutmeg, ground cloves, and cinnamon and mix until thoroughly combined.
• Add to a bread loaf pan. Bake for one hour. Check doneness by inserting a fork into the center of the loaf - if it comes out clean, it's finished.
• Let it cool completely and enjoy.

PERSIMMON BREAD

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.

PERSIMMON BREAD

Steps:

• Preheat oven to 350 degrees
• Generously spray loaf pans (standard 9x5) with non-stick spray
• In large bowl of electric mixer, cream butter and sugar until smooth
• Add eggs and vanilla; mix until well blended
• Add dry ingredients to butter mixture, mix until blended
• Add persimmon pulp; mix until blended
• Add raisins and nuts; mix until blended
• Spoon ½ of the mixture in each pan, smooth tops to make even, using the back of a large spoon
• Bake in preheated oven, until toothpick inserted in center comes out clean, about 45 - 55 minutes

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

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 WALNUT QUICK BREAD LOAF

Steps:

• Preheat the oven to 350 degrees.
• Sift together the flour, salt, and baking soda and set it aside.
• In a three quart saucepan, over low heat, melt the butter. Then, stir in the sugar, followed by the egg. Then, add the persimmon and vanilla.
• Then, stir in the flour mixture and the walnuts.
• Grease a 9x5 loaf pan with vegetable shortening and dust it with flour. Then, line the pan with parchment paper, and brush it with melted butter.
• Pour the batter in the pan and bake it for 45 minutes, or until a toothpick comes out clean.

SPICED PERSIMMON BREAD

Steps:

• Preheat oven to 350 degrees F (180 C). Grease and flour a 9 x 5-inch loaf pan. Line pan with parchment paper if desired and grease parchment paper also.
• In a mixing bowl, sift together the flour, ground cinnamon, ground cloves, ground nutmeg, ground ginger, baking poder and baking soda. Set aside.
• In the bowl of an electric mixer, food processor or blender add eggs, butter, buttermilk, lemon juice, mashed persimmons, sugar and salt. Mix or blend until smooth. Slowly add reserved flour mixture and mix until well incorporated. By hand, fold in nuts (if using).
• Pour batter into prepared loaf pan and bake in preheated oven for 75 to 85 minutes, or until toothpick inserted into the center of bread comes out clean.
• Transfer to wire rack and let cool in pan for 10 minutes before turning out onto rack to cool completely. Once cooled, dust top with confectioners' sugar if desired.

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 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.

12 DELICIOUS PERSIMMON RECIPES (+PERSIMMON APPLESAUCE)

Steps:

• Cook all ingredients in a slow cooker on high for 2 hours.
• Mash with a potato masher or use an immersion blender.

PERSIMMON BREAD

Steps:

• Preheat oven to 350°F. Grease an 8 ½ x 4 ½ inch (or 9 x 5-inch) loaf pan; set aside.
• In a large mixing bowl, whisk together flour, sugar, salt, baking soda, nutmeg, cinnamon, and cloves.
• Make a well in the center and add the melted butter, eggs, apple cider, persimmon puree, and vanilla extract. Stir just until combined - do not overmix. Fold in the nuts and raisins, if using.
• Transfer batter to the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Tent loosely with foil towards the end of the baking time if the bread starts to get too dark on top before it's done.

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 BREAD

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.