PERSIMMON WALNUT BREAD
Serve this delicious bread baked using persimmon puree and toasted walnuts for your next fall meal.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h45m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray.
- In large bowl, mix flour, sugar, baking soda, salt and nutmeg. In medium bowl, stir persimmon puree, melted butter, sour cream and eggs with whisk until blended. Add persimmon mixture to flour mixture; stir just until dry ingredients are moistened. Stir in walnuts and dates. Spread batter in pan.
- Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
Nutrition Facts : Calories 340, Carbohydrate 46 g, Fat 2, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 340 mg
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 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 WALNUT QUICK BREAD LOAF
A persimmon quick bread with walnuts.
Provided by Sharon
Categories Bread
Time 1h
Number Of Ingredients 9
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.
PERSIMMON BREAD II
Excellent for Christmas gifts, as persimmons are only available for a brief time. Moist spice cake type bread. This is the top seller at our company bake sale at Christmas!
Provided by Nancy Scott
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 291.6 calories, Carbohydrate 41.1 g, Cholesterol 31 mg, Fat 13.4 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 1.8 g, Sodium 262.4 mg, Sugar 25.2 g
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
WALNUT QUICK BREAD
The perfect size for one or two people when baked in two mini loaf pans. Eat one now and store one for later. Freezes very well. Tastes best when tightly wrapped and allowed to set overnight. I like to use walnut or coconut oil, but any neutral/mild tasting oil will do fine. There are variations listed below.
Provided by Kathy228
Categories Quick Breads
Time 46m
Yield 2 mini loaf pans, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F - Spray two mini loaf pans or one 8x4 loaf pan.
- Combine dry ingredients (except optional 1/4 cup nuts) in a med size bowl; set aside.
- Crack the egg into a measuring cup and stir to break yolk.
- Add milk up to the 3/4 cup mark; then add vanilla and oil.
- Make a well in the flour mixture and pour wet ingredients into the dry ingredients.
- Mix until combined. Don't over mix. If batter is very stiff add an additional tbsp milk.
- Transfer batter to prepared pan(s).
- Sprinkle on optional 1/4 cup chopped nuts and lightly press down so they adhere.
- Bake for 38 minutes or until tested done.
- Cool on a rack for 1/2 hour. While still warm, wrap well and let set overnight for best texture. Can be frozen.
- Variations: Pecans/rum extract; Coconut/vanilla or coconut extract; Almonds/almond extract.
Nutrition Facts : Calories 408.5, Fat 22.6, SaturatedFat 3.1, Cholesterol 39.5, Sodium 506, Carbohydrate 46.2, Fiber 2.2, Sugar 25.9, Protein 7.9
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