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
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Bob Dom
[email protected]This is my go-to recipe for persimmon spice bread. It's always a crowd-pleaser!
Jafari Sajad
[email protected]I love this recipe! It's so easy to make and the bread always turns out delicious. I've made it several times and it's always a hit.
Md Safique
[email protected]This bread is perfect for fall! The spices and persimmons give it a warm and cozy flavor.
Michael Erkan Gunes
[email protected]I made this bread in a loaf pan instead of a bundt pan. It turned out just as well, although it took a little longer to bake.
Destiny Solomon
[email protected]I'm allergic to nuts, so I substituted the walnuts with chopped dried cranberries. The bread was still delicious!
Jannis Milos
[email protected]The bread turned out great! I made a few minor changes to the recipe, such as adding a bit more cinnamon and nutmeg. I also used a combination of all-purpose flour and whole wheat flour.
Ahil Waseem
[email protected]This bread was a bit too dense for my liking. I would recommend adding an extra egg to the batter.
Vijitha Santhakumara
[email protected]I found this recipe to be too sweet for my taste. I would recommend reducing the amount of sugar by half.
Leo Borjon
[email protected]This bread was a disappointment. It was dry and crumbly, and the flavor was bland. I followed the recipe exactly, so I'm not sure what went wrong.
Lateef Omolola
[email protected]I was a bit skeptical about this recipe, but I'm so glad I tried it! The bread was amazing. It was moist and flavorful, with a perfect crumb. I will definitely be making this again.
Aaron Chester jr
[email protected]This spice bread is a great way to use up persimmons. It's easy to make and the results are delicious. I highly recommend it!
Caleb Nierman
[email protected]Loved this recipe! The bread was moist and flavorful, and the persimmons added a nice touch of sweetness. I will definitely be making this again.
Jahangir Hassan
[email protected]This bread is so easy to make and it turned out so good! I love the combination of persimmons and spices. It's the perfect fall bread.
Gul Gul
[email protected]I made this bread for a potluck and it was a hit! Everyone loved the unique flavor and the moist texture. I'll definitely be making it again.
Jamiu Olayemi Abdulrasaq
[email protected]This was my first time baking with persimmons and I was really impressed. The bread had a beautiful color and a moist, tender crumb. The flavor was subtle and not overly sweet, which I really liked.
Kamran Khokhar
[email protected]I followed the recipe exactly and the bread turned out perfectly. It was moist and fluffy, with a delicious crumb. The flavor was spot-on, with just the right amount of sweetness and spice. This bread is a keeper!
Daniyal Kashif
[email protected]This persimmon spice bread was a delightful surprise! The combination of persimmons and spices was unique and incredibly flavorful. The bread was moist and dense, with a perfect crumb. I will definitely be making this again!