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!
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:
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease baking pan(s) well.
- In a small bowl, combine flour and baking soda. Set aside.
- 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.
- Divide batter into the prepared pan(s), filling (each) 2/3 full.
- 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.
- If using, spoon vanilla glaze over almost cooled cake. Serve when cooled.
To make vanilla glaze:
- Melt the butter and add to rest of ingredients. Mix until creamy and smooth.