If you are lucky enough to have a persimmon tree or live near one, you know how many of the sweet, delectable bright orange fruits ripen in late October and November! There is one great way to use up the frozen ripe pulp- a nut filled, spicy Persimmon Bread.
The persimmon variety best for this type of use is the “Hachiya” or astringent variety. They are large, with an elongated shape with a slight tapered point on the end. They must be fully ripe and soft to the touch. Scoop out the flesh into freezer bag and save for dessert baking throughout the spring and summer.
Here are a couple next to a freshly baked bread.
This recipe is gluten-free, but you can also make it with regular flour, just add in another 1/4 cup.
Preheat oven to 350 degrees and oil your favorite loaf baking pan or muffin tin. Makes one medium loaf and around 10 medium muffins.