This recipe makes 3 3x6 inch Persimmon Bread loaves.
Course Breakfast
Cuisine American
Keyword Hachiya, Persimmon
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Cooling Time 30 minutesminutes
Total Time 1 hourhour45 minutesminutes
Servings 24
Ingredients
1 ¼cupsfirmly packed brown sugar(230 grams)
2large eggs
½cuplight olive oil
¾ teaspoonground cinnamon
⅛teaspooncloves
⅛teaspoonground nutmeg
¾teaspoonsalt
¾cuppersimmon pulp200 grams
1teaspoonbaking soda
1 ½cupsall-purpose flour210 grams
¾cupchopped pecanstoasted
¼cupgolden raisins that have been soaked overnight in bourbonoptional
Instructions
Preheat the oven to 350 degrees F. Grease three 6x3 inch loaf pans. Line with strips of parchment paper and grease again. If you prefer, you can just spray with flour-added baking spray.
In a mixing bowl, stir together the brown sugar and eggs until smooth. Add the oil and stir until smooth, then stir in the cinnamon, cloves, nutmeg, and salt.
Mix in persimmon pulp, followed by the baking soda, making sure there are no lumps in the baking soda and that it is evenly dispersed. Add the flour and stir until blended, then stir in the nuts. If using raisins soaked in bourbon, add them too.
Divide the batter among the pans filling about ⅔ full. Set pans on a rimmed baking sheet and bake at 350 for about an hour (start checking at 50 minutes) or until a toothpick inserted comes out clean or with moist crumbs.
Notes
While making the biscotti recipe above, I realized halfway through the bake time that I'd left out the baking soda. The loaves tasted good, but were too dense to give as gifts. Not wanting to throw them away I cut them into slices, baked at 250 for about 45 minutes, and let cool to make biscotti. I was worried the thin slices would not dry out, but eventually they did. Time may vary in ovens. Also, they will not be completely crisp when you take them out of the oven (like most granola and biscotti), but will crisp as they cool. Leaving out the baking soda will give you a dense and crunchy biscotti. Leaving in the baking soda (maybe you just want to experiment with one of the good loaves?) works, but the biscotti will be lighter in texture.