PERSIMMON BREAD- A Perfect Anytime Snack

PERSIMMON BREAD- A Perfect Anytime Snack

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.

 

PERSIMMON BREAD

Preheat oven to 350 degrees and oil your favorite loaf baking pan or muffin tin.  Makes one medium loaf and around 10 medium muffins.

In large bowl mix together dry ingredients well:

1 1/4 cups Authentic Foods Classic Blend Gluten-free flour click here to view on Amazon

2/3 cup sugar ( can be reduced by up to 3 tablespoons if you prefer a less sweet bread)

1 teaspoon baking soda

pinch salt ( optional)

1 1/2 teaspoons cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/2 cup chopped pecans or walnuts

In a medium bowl mix the liquid ingredients:

2 large eggs

1 cup persimmon pulp, drained of excess water

1 tablespoon Molasses

1/2 cup canola oil

Pour the liquid ingredient blend into the dry mixture and stir just until blended, do not overmix.

Pour batter into loaf pan or muffin tin and bake just until tops spring back when gently pressed with your finger. 

DO NOT OVERBAKE! The baking time in my narrow French-style 10″ loaf pan see on Amazon  took about 40 minutes.    

Remove from oven, let sit for a rew minutes on a cooling rack and turn out of the pans.

                                                Make a Cappuccino and enjoy a warm slice!

 

 

 

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