Persimmon Bread Ii 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

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 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

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-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 II RECIPE - (4.8/5)

Steps:

• 1. Preheat the oven to 350 degrees F. Grease three 6 x 3 loaf pans. (or in the picture I used paper bread pans, I might give these out as gifts) 2. In a large bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp. 3. 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 2/3 s full. 4. 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

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.