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
PERSIMMON BREAD III
A wonderfully moist persimmon bread. If you like nuts in your bread, just add 1/2 to 1 cup of your favorites to the batter just before baking.
Provided by OLLIEKAAT
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h10m
Yield 24
Number Of Ingredients 14
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.
Nutrition Facts : Calories 206.2 calories, Carbohydrate 37.2 g, Cholesterol 17.3 mg, Fat 5.7 g, Fiber 1 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 167.5 mg, Sugar 17.4 g
PERSIMMON BANANA NUT BREAD
Sharing today, moist and nutty persimmon banana bread for a warm and comforting holiday breakfast. This persimmon bread is like my declaring the arrival of winter! Season of warm breakfasts and lots of holidays cheer. Speaking of which, can't believe I'm writing this that it is FINALLY feeling like winter here in our part of the world with even a hint of snow in the mountains! yahoo!! Love that we saw some long-due rain past few days and had to wear jackets! Good news is, we survived :) I know! Since it is mostly sunny here... a little bit cold felt like warm-spiced-stew or hot-cup-of-coffee kinda season....hot-cup-of-coffee with slice of fresh baked banana bread kinda season! :-) Good thing is, I had some fully-ripe persimmon and ripe banana to warm-up our breakfast yesterday. So, I baked this moist almost-pudding like delicious persimmon banana bread with walnuts and raisins. And served with *orange butter for breakfast.I love persimmons. Every persimmon season, I make sure to get some in groceries and try couple of my favorite recipes. If you have not tried it yet. I highly recommend trying some while the season lasts. If you ever wonder what to do with persimmons? Try this bread recipe to start with. Ripe persimmon also works great in puddings, muffins, ice cream, and even as-is in salads. I'm sure you wonder, why I'm stressing so much of 'ripe' persimmons. Ripe persimmon taste far superior than not-so-ripe ones. The taste of ripe persimmon is like cross of juicy mango with sapota (Indian Chikoo). Exactly like raw chikoo, raw persimmon leaves a dry after-flavor where ripe ones is juicy and super sweet like mango. Amazing! Isn't it?This Banana Nut Bread has a subtle fruity flavor of persimmons and of banana. I decided to not use spices because I wanted the flavor of persimmon to shine through. This Persimmon bread warmed-up our weekend breakfast. Even though addition of banana in this bread was purely by-availability. I loved the combination of two in this nutty bread and can't wait to bake this bread few more times while the persimmon seasons lasts.Wish you a wonderful weekend! This weekend complete your holiday shopping, relax, get ready for Christmas, bake some bread and enjoy grand breakfast with friends and family.Happy Holidays!-Savita
Provided by Savita
Time 1h
Number Of Ingredients 12
Steps:
- Preheat the oven at 350 degree Fahrenheit. Peel and puree the persimmon. Mash the banana with fork and set aside. Prepare 8.5X4.5 inch loaf pan by coating with thin layer of butter and then dust with flour. See Note 2 and 3 for details.
- In a wide bowl, whisk the dry ingredients - flour, sugar, baking soda, nutmeg, and salt and set aside.
- In a small bowl, combine wet ingredients - egg, milk, melted cooled butter. Whisk until egg mix well with milk. Add into dry ingredients along with pureed persimmon, mashed banana, nuts and raisins (if using).
- Fold the ingredients until just combined. Don't over mix.
- Pour into prepared loaf and bake for 45-50 minutes or until toothpick inserted in the middle comes out clean.
- Let bread cool 10 minutes before slicing. Serve with tea or orange butter (*recipe in notes). Enjoy!
SPICED PERSIMMON BREAD WITH HONEY AND GINGER
This persimmon bread with honey and candied ginger is moist, sweet, and spicy. The persimmons and honey give this bread a sweet rich flavor, while the candied ginger gives a bit of a kick in every bite. It's satisfying in every way!
Provided by Colleen @ Grow Forage Cook Ferment
Categories Bread Dessert Snack
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat your oven to 325° F. Butter a loaf pan well.
- Scoop the sweet inner pulp of 2-3 persimmons out of their skin, to equal about one cup. Place in a food processor or blender, and pulse until pureed and completely smooth.
- In a large bowl, cream the butter and honey using a hand or stand mixer. Add the eggs, one cup of persimmon puree, and vanilla. Stir to combine.
- In a smaller bowl, combine the flour, salt, baking soda, and spices. Stir to combine.
- Add the dry ingredients to the wet ingredients and stir gently to combine, being careful to not over mix. Fold in the crystallized ginger.
- Scrape batter into prepared loaf pan, and bake for 55-65 minutes or until the top is golden brown and a toothpick when inserted into the center comes out clean.
Nutrition Facts : Calories 212 kcal, ServingSize 1 slice
PERSIMMON BREAD
Adapted from Beard on Bread by James Beard. Using the higher amount of sugar will produce a moister and, of course, sweeter bread. I often use bourbon, as I like the flavor, but cognac and brandy work well, instead. I'm often asked about making this cake without the liquor and haven't tried it, as the liquor is an integral flavor in the cake. If you want to try it with something else, perhaps black tea or root beer could take its place. But I haven't tried either.
Provided by David
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 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
This tender, spiced bread uses hachiya persimmon puree (that's the oblong-shaped persimmon). You'll need them to be super ripe -- they should feel like a water balloon -- so plan ahead!
Provided by Food Network Kitchen
Time 4h25m
Yield 1 loaf
Number Of Ingredients 14
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 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.
Nutrition Facts : Calories 401 kcal, Carbohydrate 54 g, Protein 3 g, Fat 21 g, SaturatedFat 17 g, Sodium 311 mg, Fiber 1 g, Sugar 22 g, UnsaturatedFat 3 g, ServingSize 1 serving
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
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