I have a confession: Until recently I had never tasted a persimmon, in fact, I am not entirely sure I had ever even seen one! This past weekend, however, I made persimmon bread that is SO good! Seriously, it is awesome! It all started a few weeks ago when I wanted to go pick muscadines so that I could make homemade jelly. My friends, Diane and Janine, and I went to the local muscadine farm and it was closed on that Friday afternoon. I was so disappointed! Diane said "If you really want to pick something, then let's go to my house and you can pick persimmons." Hmmm, Diane, "what exactly do persimmons look like and what in the world will I do with them?" My two friends thought this was so funny - I always have to remind them that I did not grow up in the country! (Not that the two items are related..... just pointing it out :-)
Anyway, Diane convinced me to come to her house, put on apron (a must have for the pictures) and pick some persimmons. We did just that although the persimmons were not quite ripe (and the pictures of me in the apron made me look like a total cow, so those won't be shown!). I took them home and put them on the counter upside down, per Diane, and waited for them to ripen. Meanwhile, I searched for a persimmon bread recipe online. I did modify the recipe slightly based on reader reviews. It turned out so well!!! It reminded me somewhat of a Plum Cake that my mom used to make when I was little. It is nutty and spicy - perfect for the upcoming holiday! I had a piece just as it came out of the oven - with butter, because we all know butter makes it better! It was fabulous! I know that is a lot to say about bread, but it seriously is yummy!!
Some of the persimmons seemed more ripe than the others. I figured they all needed to be as soft as the ripest ones - so I decided to "smoosh" them. This method worked fine and helped make them all have the same consistency.
Here they are: persimmons!
The batter tasted yummy! I know some of you are freaking out because you don't taste raw batter, but it is just to good not to have a teensy little bite.
I sent one loaf for Seth's sweet teacher yesterday.
1 cup persimmon pulp
2 teaspoons baking soda
1 1/2 cup sugar
1 1/2 cup brown sugar
1 cup vegetable oil
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoon salt
2/3 cup water
3 cups all purpose flour
1 cup chopped walnuts or pecans
1. Preheat oven to 350 degrees. Grease three 6 x 3 inch loaf pans. ( I used 5 mini loaf pans - I had enough of the batter for 6 but didn't have another pan. I decided to use the rest and make about 15 mini muffins.)
2. In a small blow, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp.
3. In a medium bowl, combine sugars, 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 pan 2/3 full.
4. Bake for one hour in the preheated oven (I cooked the mini loaves approximately 40 minutes), or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
This would be great for brunches, holiday snacks or a quick week day breakfast. Enjoy!!
This week I am linking to the following parties:
Wow Us Wednesdays @ http://savvysouthernstyle.blogspot.com/