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
This persimmon bread is a delicious and easy quick bread recipe. Perfect for late fall and early winter when persimmons are at their peak!
Provided by This Healthy Table
Categories Desserts
Time 1h10m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 280 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 9 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 185 milligrams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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 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-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 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 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.
PERSIMMON SPICE BREAD
At my farmers' market one vendor was selling over-ripe fuyu persimmons for $1 a pound and I bought a few pounds just to make purée, which I used for dense, sweet quick breads like this one and for muffins. According to Deborah Madison, persimmons contain enzymes that will react with the flour and prevent the bread from having a nice crumb, so you must first neutralize them by stirring baking soda into the purée. This also causes the purée to become gelatinous, but the gelatinous mash is easy to break up with a whisk and will dissolve when added to the batter. Freeze any leftover purée.
Provided by Martha Rose Shulman
Categories dessert
Time 1h30m
Yield 1 9x5-inch loaf (12 slices)
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees with a rack in the middle. Butter or oil a loaf pan and line with parchment. Oil the parchment. Cut the persimmons in half along the equator, remove any visible seeds and scoop out the pulp, which should be nice and soft. Purée with a hand blender or in a food processor fitted with the steel blade and measure out 1 heaped cup (260 grams). Freeze the remaining pulp.
- Stir 1 teaspoon of the baking soda into the persimmon pulp and set aside. It will stiffen into a gelatinous mass but don't worry about it. Sift together the flours, remaining baking soda, spices, and salt.
- In a standing mixer fitted with the whip, or with a hand beater or whisk, beat together the eggs and sugar until thick and they ribbon when lifted with a spatula, 5 to 8 minutes. Beat in the melted butter or oil, the yogurt, persimmon purée, and vanilla and beat until the persimmon purée has blended into the mixture.
- At low speed, beat in the flour in 3 additions. Fold in the raisins and the optional nuts. Scrape into the loaf pan and bake 50 to 60 minutes, until the bread is firm and a toothpick inserted in the middle comes out clean. Remove from the oven, remove from the pan and allow to cool on a rack.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 2 grams, Carbohydrate 30 grams, Fat 10 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 249 milligrams, Sugar 13 grams, TransFat 0 grams
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