MCFADDEN RANCH PERSIMMON BREAD
A dark, moist, traditional bread using fresh persimmon pulp. I use this most as a family treat and as giveaways to neighbors, teachers, unexpected relatives, etc. The key is to not overcook and to refrigerate or freeze right away to preserve freshness. A short video demonstration made to make this recipe can be found here: http://www.youtube.com/watch?v=POrDNw9jK34. This was made by one of our lovely daughters in a high school film class.
Provided by MarilynMcF
Categories Breads
Time 2h
Yield 2 loaf pans or 5-6 mini loaf pans
Number Of Ingredients 13
Steps:
- Preheat Oven to 325°F.
- Pans: Grease or spray with non-stick spray (non-stick with flour oil okay).
- Yield: Two nine-inch loaf pans or approximately six small loaf pans (for gift giving!).
- In mixer or large bowl, mix together very well the sugar, eggs and vegetable oil.
- Add vanilla and persimmon pulp, stir well.
- In a separate small bowl, stir together dry ingredients. Slowly add to wet mixture and stir until blended. Do not over stir.
- Fold in walnuts.
- Mix persimmon pulp and baking soda in a small bowl. Add to sugar mixture; mix well.
- Pour evenly into prepared pans (approximately 2/3 full). Sprinkle with chopped walnuts for garnish if desired.
- Bake for 55-65 minutes for large pans (check often and adjust time for your oven as mine cooks fast), or until the top of the loaf is firm and no uncooked batter can be seen. Start checking small pans at 30-35 minutes.
- Cool on a wire rack. Loafs may fall a bit but this is normal. Wrap in plastic wrap and then foil to keep moist and refrigerate or freeze if not serving right away.
- Can be deliciously served warm with whipped cream or butter or drizzed with a powdered sugar glaze.
Nutrition Facts : Calories 2770.1, Fat 158.7, SaturatedFat 21.2, Cholesterol 372, Sodium 2571, Carbohydrate 303.5, Fiber 9.2, Sugar 152.8, Protein 40.9
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FLORI SINANI
[email protected]This bread was a little too sweet for my taste, but it was still good.
Mfon Udoema
[email protected]This is the best persimmon bread I've ever had. It's so moist and flavorful. I'll definitely be making it again.
Tajwar Hossain
[email protected]I made this bread with gluten-free flour and it turned out great! It's a great option for people with gluten sensitivities.
Affan Tube (Q.M Q)
[email protected]This bread is a great way to get your kids to eat persimmons. They'll love the sweet flavor.
Saim Raza
[email protected]I'm not usually a fan of persimmon bread, but this recipe changed my mind. It's so good!
Godwin Ayomide
[email protected]This bread is so moist and fluffy. It's the perfect bread for breakfast or a snack.
Dorcas Jasmine
[email protected]I love the flavor of the persimmons in this bread. It's a unique and delicious bread.
micheal nzube
[email protected]This bread is a great way to use up persimmons. It's also a great fall bread to serve at parties.
Ibrahim M
[email protected]I've made this bread several times and it's always delicious. I love that it's not too sweet.
Ibrahim Arrab
[email protected]This is my new favorite persimmon bread recipe. It's so easy to make and it always turns out perfect.
Taye Hamilton
[email protected]I made this bread for a party and it was a big hit! Everyone loved it.
Collenocks Enterprise
[email protected]This bread is so moist and flavorful! I love the persimmon flavor. It's a great fall bread.
Jakobe Slayton
[email protected]I was pleasantly surprised by how easy this bread was to make. I'm not a baker, but I was able to follow the recipe without any problems. The bread turned out great!
Joshua Owens
[email protected]This persimmon bread was a hit! It had the perfect balance of sweetness and tanginess, and the texture was moist and fluffy. I'll definitely be making this again.