PERSIMMON QUICK BREAD

I have never tried persimmons before and a friend, Loretta offered some to me so I thought yes, I will try them and bake with them. 

 

Who knew that there were different types of persimmons? Well Loretta gave me two types, Fuyu and Hachiya. The Fuyu is the smaller one most resembling a tomato. The day I picked up the fruit, she served them to me and my husband for lunch. They were beautifully placed on a green salad. They were thinly sliced and the peel was left in place. They were delicious and so sweet.

 

The larger one (Hachiya) takes a long time to ripen. It’s very astringent and the tannins don’t taste good so let them get super-duper soft before attempting to eat them. It took a good 10 days for them to be ready for baking. When I took a try, they were squishy in consistency and very sweet in taste.

 

I used both types of persimmons in this recipe. I peeled them and pureed them in a blender. The finished puree reminded me of a pumpkin consistency so, I decided on baking a quick bread. We usually do banana or pumpkin in our house – but move over there is a new fruit in my repertoire, “Persimmons!”

Here is how I did my quick bread:

In a small bowl combine raisins and bourbon – let soak. If you prefer not to use alcohol you may substitute apple juice.

 

Butter loaf pans. Line with parchment paper and butter again. I'm doing the miniature loaf pans because I'm sharing with friends ; ) 

In a medium bowl sift the dry ingredients - flour, baking soda, baking powder, sea salt, nutmeg and sugar. 

In a large bowl combine the wet ingredients melted brown butter (with all the bits), eggs and persimmon puree and using an electric mixer, mix on slow until fully combined.

Slowly add the dry ingredients 1/3 at a time to wet ingredients continuing to mix on low until all is thoroughly combined.

Add the bourbon-soaked raisins (including bourbon), pecans and chocolate chips – mix by hand with spatula or wooden spoon.

 

Pour batter evenly into the 2 loaf pans or 10 minis.

 

If adding streusel to the top, with your fingers roughly combine flour, sugar and butter. Sprinkle evenly on loaves. 

Yields 1 large or 10 mini loaves

INGREDIENTS:

1 ½ cup whole wheat flour

1 ½ cup all-purpose white flour

1 ½ teaspoon sea salt

2 teaspoons baking soda

½ teaspoon baking powder

1 teaspoon freshly ground nutmeg

2 cups sugar

1 cup brown butter (melted until brown, cooled)

4 large eggs

2 cups persimmons (pureed)

2/3 cup bourbon

1 cup dried currants (optional)

2 cups pecans (toasted and chopped), may use walnuts as alternate

1 cup of semi-sweet chocolate chips

 

Streusel top optional:

½ cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

½ cup granulated sugar

6 tablespoons butter (chilled)

 

PREPARATION:

• In a small bowl combine raisins and bourbon – let soak.  
• Preheat oven to 350 degrees.
• Butter 2 loaf pans. Line with parchment paper and butter again. 
• In a medium bowl sift the dry ingredients - flour, baking soda, baking powder, sea salt, nutmeg and sugar.
• In a large bowl combine the wet ingredients melted brown butter (with all the bits), eggs and persimmon puree and using an electric mixer, mix on slow until fully combined.
• Slowly add the dry ingredients 1/3 at a time to wet ingredients continuing to mix on low until all is thoroughly combined.
• Add the bourbon-soaked raisins (including bourbon), pecans and chocolate chips – mix by hand with spatula or wooden spoon.
• Pour batter evenly into the 2 loaf pans
• If adding streusel to the top, with your fingers roughly combine flour, sugar and butter. Sprinkle evenly on loaves. 
• Bake for 1 hour or until toothpick comes out clean. 
• Remove from oven but allow bread to completely cool in the pan. 
• Flip bread out of pan, remove parchment paper, slice and enjoy.
• Good with butter, jam or vanilla ice cream.

*May be made in 10 miniature loaf pans – butter and line as described. Adjust baking time to 40 minutes.