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.
MCFADDEN RANCH PERSIMMON BREAD
A dark, moist, traditional bread using fresh persimmon pulp. I use this most as a family treat and as giveaways to neighbors, teachers, unexpected relatives, etc. The key is to not overcook and to refrigerate or freeze right away to preserve freshness. A short video demonstration made to make this recipe can be found here: http://www.youtube.com/watch?v=POrDNw9jK34. This was made by one of our lovely daughters in a high school film class.
Provided by MarilynMcF
Categories Breads
Time 2h
Yield 2 loaf pans or 5-6 mini loaf pans
Number Of Ingredients 13
Steps:
- Preheat Oven to 325°F.
- Pans: Grease or spray with non-stick spray (non-stick with flour oil okay).
- Yield: Two nine-inch loaf pans or approximately six small loaf pans (for gift giving!).
- In mixer or large bowl, mix together very well the sugar, eggs and vegetable oil.
- Add vanilla and persimmon pulp, stir well.
- In a separate small bowl, stir together dry ingredients. Slowly add to wet mixture and stir until blended. Do not over stir.
- Fold in walnuts.
- Mix persimmon pulp and baking soda in a small bowl. Add to sugar mixture; mix well.
- Pour evenly into prepared pans (approximately 2/3 full). Sprinkle with chopped walnuts for garnish if desired.
- Bake for 55-65 minutes for large pans (check often and adjust time for your oven as mine cooks fast), or until the top of the loaf is firm and no uncooked batter can be seen. Start checking small pans at 30-35 minutes.
- Cool on a wire rack. Loafs may fall a bit but this is normal. Wrap in plastic wrap and then foil to keep moist and refrigerate or freeze if not serving right away.
- Can be deliciously served warm with whipped cream or butter or drizzed with a powdered sugar glaze.
Nutrition Facts : Calories 2770.1, Fat 158.7, SaturatedFat 21.2, Cholesterol 372, Sodium 2571, Carbohydrate 303.5, Fiber 9.2, Sugar 152.8, Protein 40.9
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 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
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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