Persimmon Bread Ala James Beard Recipes

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

Persimmon Bread I image

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

Ingredients

2 eggs
1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
½ cup vegetable oil
1 teaspoon ground cinnamon
1 cup persimmon pulp
½ cup chopped walnuts
1 teaspoon baking soda
½ cup raisins

PERSIMMON BREAD ALA JAMES BEARD

Categories Bread Fruit Bake Quick & Easy

Yield 2 nine inch loaves

Number Of Ingredients 11

PERSIMMON BREAD ALA JAMES BEARD image

Steps:

1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess. 2. Preheat oven to 350 degrees. 3. Sift the first 5 dry ingredients in a large mixing bowl. 4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins. 5. Bake 1 hour or until toothpick inserted into the center comes out clean. Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too.

Ingredients

3½ cups sifted flour
1½ teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 2½ cups sugar
1 cup melted unsalted butter and cooled to room temperature
4 large eggs, at room temperature, lightly beaten
2/3 cup Cognac, bourbon or whiskey
2 cups persimmon puree (from about 4 squishy-soft Hachiya persimmons)
2 cups walnuts or pecans, toasted and chopped
2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)

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

Persimmon Bread image

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

Ingredients

3 1/2 cups sifted flour
1 1/2 teaspoons salt
2 teaspoons baking soda
1 teaspoon ground nutmeg
2 -2 1/2 cups sugar
1 cup melted unsalted butter, and cooled to room temperature
4 large eggs, at room temperature, lightly beaten
2/3 cup Bourbon or 2/3 cup whiskey
2 cups persimmons, pureed (from about 4 squishy-soft Hachiya persimmons)
2 cups walnuts or 2 cups pecans, toasted and chopped
2 cups raisins (such as apricots, cranberries, or dates) or 2 cups diced dried fruits (such as apricots, cranberries, or dates)

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Total Time 1 hr 15 mins
Category Bread
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Preheat oven to 350ºF. Butter 2 loaf pans and line the bottoms with a piece of parchment paper (or dust with flour, tapping out any excess)
Sift the first five dry ingredients into a large mixing bowl. A large mesh strainer works great for this. Stir in the butter, eggs, brandy, persimmon purée, and diced persimmons, then the nuts and dried fruit.
divide the batter and pour into prepared loaf pans. Bake in a 350 degree oven for 1 hour or until toothpick inserted into the center comes out clean. Mine took a bit longer. Allow to cool in the pan for five minutes then turn out onto a wire rack to cool. Can be served warm with butter as well.

Persimmon Bread Ala James Beard Recipes

PERSIMMON BREAD I

Nice, moist bread.

PERSIMMON BREAD ALA JAMES BEARD

PERSIMMON BREAD

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