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 II RECIPE - (4.8/5)
Provided by Marinel
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 350 degrees F. Grease three 6 x 3 loaf pans. (or in the picture I used paper bread pans, I might give these out as gifts) 2. In a large bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp. 3. 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 2/3 s full. 4. 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.
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 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 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 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
More about "persimmon bread ii recipes"
PERSIMMON BREAD - THIS HEALTHY TABLE
From thishealthytable.com
Reviews 61Calories 280 per servingCategory Desserts
- In a mixing bowl, use two forks to mash the persimmon flesh into a puree (or blend it in a blender or food processor).
PERSIMMON BREAD RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
4.9/5 (118)Category BreakfastCuisine AmericanTotal Time 1 hr
10 BEST PERSIMMON RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
PERSIMMON RECIPES
From allrecipes.com
PERSIMMON BREAD RECIPE | BON APPéTIT
From bonappetit.com
RECIPE FOR PERSIMMON BREAD | ALMANAC.COM
From almanac.com
PERSIMMON BREAD & BAKING WITH PERSIMMONS
From proportionalplate.com
PERSIMMON BREAD RECIPE WITH A GLAZE OPTION | THE …
From thefoodieaffair.com
JAMES BEARD'S AMAZING PERSIMMON BREAD RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
Estimated Reading Time 4 mins
PERSIMMON BREAD II | PUNCHFORK
From punchfork.com
PERSIMMON BREAD II RECIPES
From get-all-recipes.com
PERSIMMON BREAD II (KITCHENPC)
From kitchenpc.com
PERSIMMON BREAD II | REALCAJUNRECIPES.COM: LA CUISINE DE MAW MAW
From realcajunrecipes.com
EXQUISITE PERSIMMON BREAD | TASTYCOOKERY
From tastycookery.com
PERSIMMON BREAD II RECIPE - COOKEATSHARE
From cookeatshare.com
EASY PERSIMMON QUICK BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
You'll also love