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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Tawakalit Seriki
[email protected]This bread is a great way to warm up on a cold day. It's also perfect for holiday gatherings.
Lijon Mia
[email protected]I'm not a huge fan of persimmons, but I really enjoyed this bread. It's a great way to use up leftover persimmons.
Bry Armstrong
[email protected]This is the best persimmon spice bread I've ever had. It's so moist and flavorful, and the spices are just right.
hiba mgh
[email protected]I was a bit skeptical about using persimmons in bread, but I'm so glad I tried this recipe. The bread is delicious!
Tim Guiste
[email protected]This bread is amazing! It's moist, flavorful, and has the perfect amount of spice. I highly recommend it.
Crazxy Here03
[email protected]I followed the recipe exactly and the bread turned out perfectly. It's so moist and flavorful.
Kiaaa Thompson
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Dopest bless
[email protected]My family loved this bread! It was the perfect fall treat.
RJ Tania
[email protected]This bread is so moist and flavorful! I love the persimmon and spice combination.
Litten kitten
[email protected]I've never cooked with persimmons before, but this recipe was easy to follow and the bread turned out great! I loved the subtle sweetness and the hint of spice.
Steven Buckey
[email protected]This persimmon spice bread was a hit! It was moist, flavorful, and the perfect combination of spices. I will definitely be making this again.