Best 5 James Beards Amazing Persimmon Bread Recipes

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Indulge in the delightful flavors of fall with James Beard's Amazing Persimmon Bread, a culinary masterpiece that combines the natural sweetness of persimmons with a symphony of warm spices. This moist and tender bread is a perfect balance of flavors, with a hint of tanginess from the persimmons and a comforting warmth from the cinnamon, nutmeg, and cloves. Experience the magic of this seasonal treat, perfect for cozy breakfasts, afternoon snacks, or as a heartwarming dessert. Alongside the classic Persimmon Bread, discover a collection of equally enticing recipes that celebrate the versatility of persimmons. From the tangy Persimmon Salsa, a refreshing accompaniment to grilled meats and fish, to the luscious Persimmon Sorbet, a palate-cleansing dessert that bursts with fruity goodness, these recipes showcase the endless possibilities of this unique fruit.

Here are our top 5 tried and tested recipes!

PERSIMMON-GINGER BREAD



Persimmon-Ginger Bread image

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

2 1/2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking soda
2 1/2 sticks (20 tablespoons) unsalted butter, at room temperature, plus more for buttering the pan
1 1/3 cups packed dark brown sugar
1/2 cup sour cream
1 tablespoon vanilla extract
1 tablespoon apple cider vinegar
1 teaspoon freshly grated ginger
1/2 teaspoon orange zest
1/2 teaspoon freshly grated nutmeg
2 large eggs, lightly beaten
1 1/2 cups hachiya persimmon puree (from about 3 large very ripe persimmons) (see Cook's Note)
Kosher salt
1/2 cup granulated sugar

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



Persimmon Bread image

Adapted from Beard on Bread by James Beard. Using the higher amount of sugar will produce a moister and, of course, sweeter bread. I often use bourbon, as I like the flavor, but cognac and brandy work well, instead. I'm often asked about making this cake without the liquor and haven't tried it, as the liquor is an integral flavor in the cake. If you want to try it with something else, perhaps black tea or root beer could take its place. But I haven't tried either.

Provided by David

Number Of Ingredients 11

3 1/2 cups sifted flour
1 1/2 teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 2 1/2 cups (400-500g) sugar
1 cup (8oz, 225g) melted unsalted butter and cooled to room temperature
4 large eggs (at room temperature, lightly beaten)
2/3 cup (160ml) Cognac or bourbon whiskey (see headnote)
2 cups (500ml) persimmon puree ((from about 4 squishy-soft Hachiya persimmons))
2 cups (200g) walnuts or pecans (toasted and chopped)
2 cups (270g) raisins (or diced dried fruits (such as apricots, cranberries, or dates))

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 350ºF (180ºC) 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.

PERSIMMON CAKE WITH CREAM CHEESE ICING



Persimmon Cake with Cream Cheese Icing image

A quick and easy Persimmon Cake with Cream Cheese Icing recipe

Provided by David Lebovitz

Categories     Cake     Cheese     Dairy     Fruit     Nut     Dessert     Bake     Vegetarian     Cream Cheese     Tree Nut     Almond     Walnut     Fall     Persimmon     Advance Prep Required     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes one 10-inch (25-cm) Bundt cake; 12 to 16 servings

Number Of Ingredients 21

Cake
3/4 cup (120 g) dried currants
1/4 cup (60 ml) brandy or whiskey
2 cups (280 g) all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1 2/3 cups (355 g) granulated sugar
3/4 cup (6 ounces/170 g) unsalted butter, melted
1 1/2 cups (375 ml) persimmon purée
3 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/2 cups (150 g) walnuts or pecans, toasted and finely chopped
Icing
4 ounces (115 g) cream cheese
1 tablespoon salted butter, at room temperature
1/2 teaspoon vanilla extract
1 tablespoon freshly squeezed lemon juice
2/3 cup (90 g) powdered sugar, sifted
4 or 5 teaspoons water

Steps:

  • Preheat the oven to 350°F (175°C). Coat a 10-cup (2.5-liter) Bundt cake or tube pan with butter or nonstick cooking spray.
  • To make the cake, in a small saucepan over medium heat, bring the currants and brandy or whiskey to a boil. Remove from the heat, cover, and let cool.
  • Into a large bowl, sift together the flour, baking soda, cinnamon, salt, and nutmeg. Stir in the granulated sugar. In a medium bowl, mix together the 3/4 cup (6 ounces/170 g) melted butter, persimmon purée, eggs, and 2 teaspoons vanilla.
  • Make a well in the center of the flour mixture, add the persimmon mixture, and gently stir. Fold in the currants, along with any unabsorbed liquid, and the nuts. Mix just until everything is moistened; don't overmix.
  • Scrape the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, about 1 hour. Remove from the oven and let cool completely. Once cool, invert the cake onto a serving plate.
  • To make the icing, in a stand mixer fitted with the paddle attachment, beat together the cream cheese and 1 tablespoon butter on high speed until smooth. Beat in the 1/2 teaspoon vanilla and the lemon juice, then gradually add the powdered sugar, beating on high speed until smooth. Add the 4 teaspoons water; the icing should be pourable. If necessary, add 1 more teaspoon water.
  • Spoon the icing around the top of the cake, then tap the plate on a folded kitchen towel on the countertop to encourage the icing to run down the sides of the cake.
  • Storage:
  • This cake will keep for 4 days at room temperature.
  • Variations:
  • If you don't have persimmons, or if they're not in season, you can substitute unsweetened applesauce or banana purée for the persimmon purée.

PERSIMMON BREAD



Persimmon Bread image

Provided by Bon Appétit Test Kitchen

Categories     Bread     Mixer     Egg     Breakfast     Brunch     Quick & Easy     Winter     Healthy     Persimmon     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter plus more for pan
3/4 cup all-purpose flour plus more for pan
1/2 cup raisins
3/4 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
4 large, very ripe Hachiya persimmons
1/3 cup buttermilk
2 tablespoons finely grated orange zest
1 cup sugar
2 large eggs

Steps:

  • Preheat oven to 350°F. Butter and flour a 9x5x3" loaf pan. Tap out excess flour.
  • Combine raisins and 2 tablespoons hot water in a small heatproof bowl. Let steep for 20 minutes to plump raisins (or microwave for 15 seconds).
  • In a medium bowl, whisk together 3/4 cup all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon. Set aside.
  • Scoop persimmon flesh from skins into a blender. Purée until smooth. Transfer 1 cup purée to a medium bowl (reserve any remaining purée for another use). Whisk in buttermilk and orange zest. Set aside.
  • Using an electric mixer, beat 1/2 cup butter in a medium bowl until light and creamy, about 2 minutes. Add sugar and beat until light and fluffy, 3-4 minutes longer. Add eggs, one at a time, beating until mixture is well combined. Gradually add persimmon mixture; beat until well combined. Add dry ingredients in 3 batches, beating just until incorporated. Fold in strained raisins.
  • Pour batter into prepared loaf pan. Bake until a tester inserted into center comes out clean, about 1 hour.
  • Let bread cool in pan for 20 minutes. Unmold and let cool completely on a wire rack.

JAMES BEARD'S BASIC HOME-STYLE BREAD



James Beard's Basic Home-Style Bread image

"Beard on Bread" was one of the very first cookbooks I ever purchased. I found his recipes to be quite reliable. This recipe uses less yeast than you might think is needed - the slower rise helps develop the taste of the bread. Beard describes this as a quite light bread, rather fine in texture and much enjoyed when fresh with a generous spreading of butter and preserves. Also popular for sandwiches and toast. Please note the amount of salt - Beard tended to salt a bit heavily, but I am posting as he wrote it. Posting this in response to a request.

Provided by duonyte

Categories     Healthy

Time 5h45m

Yield 2 loaves

Number Of Ingredients 7

2 1/2 teaspoons active dry yeast
2 cups warm milk, 100 to 115 deg
2 tablespoons sugar
1/4 cup melted butter
1 tablespoon salt
5 -6 cups all-purpose flour
1 egg white, lightly beaten (optional)

Steps:

  • Add the yeast to 1/2 cup of the warm milk, along with 2 tbl sugar, and stir well until the yeast in completely dissolved. Allow the yeast to proof.
  • Place the remaining milk, butter and salt in a bowl. (Beard liked a lot of salt, and I would use less). Stir in the flour, 1 cup at a time, with a wooden spoon.
  • After the third cup, add the yeast mixture. Continue stirring in flour until the mixture is rather firm, which should take about 4 to 5 cups.
  • Remove the dough to a floured board and knead, adding more flour as necessary, until it is supple, satiny and no longer sticky.
  • Butter a bowl and place the dough in it, turning to coat all sides with the fat. Cover and allow to rise in a warm, draft-free spot until doubled in bulk, about 1 1/2 to 2 hours.
  • Deflate the dough by punching firmly two or three times, return to the floured board, and knead 4 to 5 minutes more.
  • Divide into two equal parts and shape into loaves. Place in well-buttered 9x5x3 in loaf tins, cover, and let rise again until doubled in bulk.
  • Slash the loaves with a sharp knife and brush with lightly beaten egg white or water.
  • Bake in a 400 deg. oven for 40 to 45 minutes or until the bread sounds hollow when tapped with the knuckles.
  • Remove the loaves from the pans and put them back in the oven a few minutes longer to become crisped.

Tips:

  • Choose ripe persimmons: The riper the persimmons, the sweeter and more flavorful your bread will be.
  • Use a food processor or blender to puree the persimmons: This will ensure a smooth and even texture in your bread.
  • Don't overmix the batter: Overmixing can result in a tough, dense bread. Mix just until the ingredients are combined.
  • Bake the bread in a loaf pan until a toothpick inserted into the center comes out clean: This usually takes about 1 hour.
  • Let the bread cool completely before slicing and serving: This will allow the flavors to meld and the bread to set.

Conclusion:

James Beard's Amazing Persimmon Bread is a delicious and easy-to-make quick bread that is perfect for breakfast, brunch, or dessert. With its moist, flavorful crumb and sweet, tangy glaze, this bread is sure to be a hit with everyone who tries it. So next time you have some ripe persimmons on hand, be sure to give this recipe a try. You won't be disappointed!

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