Persimmon Bread

Persimmon Bread

It’s persimmon season!

Don’t worry, I forgot to mark this on my calendar too. In all honesty, I had no idea what a persimmon was until four mysteriously showed up in my Farm Fresh to You box last week. Thank goodness for Wikipedia (it’s not a tomato) and Google (it’s actually a sweet, delicious fruit)! Persimmons can be used in a variety of baked and non-baked goods, including this bread recipe adapted from Allrecipes.com. It’s moist, has a great spice flavor, and is a unique, crowd-pleasing autumn alternative to pumpkin bread. Enjoy!

PERSIMMON BREAD

Yields: 1 bundt cake, 2 full-sized or 4 miniature loaf pans

For the bread:

  • 2 1/2 cups brown sugar
  • 1/2 cup white sugar
  • 1 cup vegetable oil
  • 4 fresh eggs
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 1/2 teaspoons salt
  • 1 1/2 cups persimmon pulp
  • 3 cups all-purpose flour
  • 1 cup chopped walnuts
  • Vanilla glaze (optional), recipe follows

For the glaze:

  • 1 teaspoon butter
  • 1 1/2 cups confectioner’s sugar
  • 4 teaspoons milk
  • 1/8 teaspoon salt
  • 1/4 teaspoon pure vanilla extract

To make bread:

  1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease baking pan(s) well.
  2. In a small bowl, combine flour and baking soda. Set aside.
  3. In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend until smooth. Mix in persimmon pulp alternately with flour-baking soda mixture. Fold in nuts.
  4. Divide batter into the prepared pan(s), filling (each) 2/3 full.
  5. Bake for 45-55 minutes in the preheated oven, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool for another 15 minutes.
  6. If using, spoon vanilla glaze over almost cooled cake. Serve when cooled.

To make vanilla glaze:

  1. Melt the butter and add to rest of ingredients. Mix until creamy and smooth.
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