PERSIMMON BREAD
Provided by Bon Appétit Test Kitchen
Categories Bread Mixer Egg Breakfast Brunch Quick & Easy Winter Healthy Persimmon Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter and flour a 9x5x3" loaf pan. Tap out excess flour.
- Combine raisins and 2 tablespoons hot water in a small heatproof bowl. Let steep for 20 minutes to plump raisins (or microwave for 15 seconds).
- In a medium bowl, whisk together 3/4 cup all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon. Set aside.
- Scoop persimmon flesh from skins into a blender. Purée until smooth. Transfer 1 cup purée to a medium bowl (reserve any remaining purée for another use). Whisk in buttermilk and orange zest. Set aside.
- Using an electric mixer, beat 1/2 cup butter in a medium bowl until light and creamy, about 2 minutes. Add sugar and beat until light and fluffy, 3-4 minutes longer. Add eggs, one at a time, beating until mixture is well combined. Gradually add persimmon mixture; beat until well combined. Add dry ingredients in 3 batches, beating just until incorporated. Fold in strained raisins.
- Pour batter into prepared loaf pan. Bake until a tester inserted into center comes out clean, about 1 hour.
- Let bread cool in pan for 20 minutes. Unmold and let cool completely on a wire rack.
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Muhammad Sheryar
[email protected]This is a great recipe. The bread is moist and flavorful, and the persimmons add a nice touch of sweetness. I'll definitely be making it again.
curtis carrier
[email protected]This bread is delicious! I've made it several times now, and it's always a hit. It's perfect for breakfast or as a snack.
Christopher Ntlalombi
[email protected]I'm not a baker, but this recipe was easy to follow and the bread turned out great. It's a great way to use up leftover persimmons.
Ssali Musa
[email protected]This recipe is a winner! I made it for a potluck, and it was the first thing to go. Everyone loved it.
jane chingwena
[email protected]This bread is so good! I used Fuyu persimmons, and they worked perfectly. The bread is moist and fluffy, and the flavor is amazing.
Naveed Ansari
[email protected]I'm always looking for new recipes to use my persimmons, and this one is a keeper. The bread is moist and flavorful, and the persimmons add a nice touch of sweetness.
Rahman Ullah
[email protected]This is a great recipe for a quick and easy bread. The persimmons add a nice sweetness and moisture.
Larry
[email protected]I've made this bread several times now, and it's always a hit. It's so easy to make, and it's always moist and delicious.
Shy Girl
[email protected]This bread is a great way to use up leftover persimmons. It's easy to make and it's always a hit.
phuesa rivera
[email protected]I'm not a huge fan of persimmons, but I loved this bread. The flavor is subtle and not overpowering.
Bilal Bilalahmad
[email protected]This is the best persimmon bread I've ever had. It's so moist and fluffy, and the flavor is incredible.
Princess Progga
[email protected]This bread is so moist and flavorful. I love the combination of persimmons and spices.
Mkenya Halisi
[email protected]I'm always looking for new ways to use persimmons, and this bread is a great option. It's easy to make, and it's always a crowd-pleaser.
shahnawaz channa
[email protected]This bread is delicious! I made it for a brunch party, and it was a huge hit. Everyone loved the unique flavor of the persimmons.
Y G
[email protected]This recipe is a game-changer! I've never had persimmon bread before, but I'm now a huge fan. The bread is so moist and flavorful, and the persimmons add a touch of sweetness that's just perfect.
Mado _ch
[email protected]I've made this bread twice now, and it's always a hit! It's so easy to make, and it's always moist and delicious. I love the addition of persimmons - they give the bread a unique flavor and texture.
JustPowerful Media
[email protected]This persimmon bread is a keeper! The texture is moist and fluffy, and the flavor is perfectly balanced between sweet and tart. I used Fuyu persimmons, and they worked perfectly.