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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Raza King
[email protected]I've made this bread many times and it's always a hit! It's so moist and flavorful, and the persimmons add a unique twist. I love serving it with a dollop of whipped cream or a scoop of ice cream.
Kadhurshan NK
[email protected]This bread is so moist and flavorful! The persimmons give it a unique flavor that I love. It's the perfect fall bread.
Phillips Family FISHING
[email protected]This was the first time I've ever made persimmon bread, and it was a success! The bread was moist and flavorful, and the persimmons added a unique twist. I'll definitely be making this again.
Mahmmed Salah
[email protected]This bread is amazing! I love the moist texture and the sweet, slightly tart flavor. I'll definitely be making it again and again.
Andrew Seguya
[email protected]I followed the recipe exactly and the bread turned out dry and crumbly. I'm not sure what went wrong.
Tree Oflife
[email protected]This bread was a bit too dense for my taste, but the flavor was good. I might try a different recipe next time.
Sebaragirwa Felix
[email protected]I made this bread for a party and it was a huge hit! Everyone loved the unique flavor and texture. I'll definitely be making it again.
James Grizzly
[email protected]This persimmon bread is so moist and flavorful! I love the combination of persimmons and walnuts. It's the perfect fall bread.
Tman Tharollo
[email protected]This bread is dense and moist, with a slightly sweet and tart flavor. The persimmons add a unique flavor and texture. I would definitely make this bread again.
Mutagubya Emma
[email protected]I've made this bread several times now, and it's always a hit. My friends and family love the unique flavor and texture. It's also a great way to use up persimmons when they're in season.
Hacker Bolte
[email protected]This bread was easy to make and turned out great! I used fresh persimmons from my tree, and they gave the bread a beautiful color and flavor. I'll definitely be making this again.
Tiana Bartie
[email protected]I love the combination of persimmons and walnuts in this bread. The persimmons add a unique flavor and texture, while the walnuts add a nice crunch. It's the perfect bread for a fall afternoon snack.
Waqar Ashraf
[email protected]This persimmon bread was a delightful surprise! I had never used persimmons before, but the moist, tender crumb and the sweet, slightly tart flavor were a real treat. I'll definitely be making this again.