Spiced Persimmon Nut Bread
My recipe yielded 6 small breads. I like using the plump yellow raisins for this recipe. To get the persimmons ready , slice off the top, peel them and squeeze them into the food processor removing the large black seeds. Blend them with some lemon juice.
ripe persimmons
persimmon puree
Ingredients: 6 small cake pans 4-6 squishy-soft persimmon depending on size to make about 2 cups of puree 1 TBS. lemon juice 3 cups (412g) white flour 2 tsp. baking powder 2 tsp. baking soda 1 tsp. cinnamon ½ tsp. powdered ginger ¼ tsp. nutmeg ¼ tsp. allspice ½ tsp. salt 1 tsp. lemon zest 1 cup walnuts, toasted and roughly chopped 1 cup (180g) sugar 1 cup (227g) melted butter 4 eggs, beaten 1/8 cup brandy (optional) 1 cup of raisins |
peeled persimmons
persimmon bread ready to be baked
Directions: Preheat oven to 350˚ Roast walnuts in a pre-heated oven for 8 to 10 Minutes. Soak raisins in brandy (optional). Butter and flour 6 small bread pans. Sift flour with baking powder, baking soda, cinnamon, nutmeg, allspice and salt. Add roasted add chopped walnuts and raisins if they are not soaked in brandy. In a large bowl, blend together persimmon puree, sugar and melted butter, mixing well. Whisk in eggs, then fold in flour mixture. Divide the batter among the cake pants. Bake at 350˚ for 30 to 40 minutes until a toothpick inserted in the center comes out clean. Cool 10 minutes in the pans, then turn out to finish cooling on the rack. Guten Appetit recipe by © sunnycovechef |