It’s persimmon time!
(Not in the loop about this wonderful autumn fruit? Read more about it here!)
Every autumn I look forward to harvesting baskets and baskets full of persimmon from my dad’s giant persimmon trees in his garden. (See: persimmon walnut cake circa 2011)
It seems like each year we harvest more fruit than the last. And each year I have the task of figuring out what to make with all this fruit. I’ve experimented with the usual persimmon cookies to the not so usual persimmon pasta (which I will be sharing with you next week!)- but persimmon bread is still my favorite and the first persimmon recipe I must do every fall.
I like to wait until the persimmon is super ripe and very soft. Once you peel off the skin, the inside of a very ripe persimmon is soft and mushy. Instead of using a food processor or blender, I smash the fruit with muddler to puree it. I like to leave small chunks of the fruit in the puree.
Persimmons taste great raw, fresh from the tree. However, when baked into a bread, much of its flavor mellows out, leaving a very mild taste. Rather than providing a punch of persimmon flavor, the fruit ends up moistening the bread. Regardless, its very delicious and in my opinion, beats banana bread any day!
Persimmon Pecan Bread
Yield: one 9x5-inch pan plus two 4x6-inch pans
Ingredients
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3/4 cup light brown sugar, packed
- 1 cup granulated sugar
- 1 cup unsalted butter, melted, slightly cooled
- 4 large eggs, lightly whisked
- 3 Tablespoons dark rum
- 2 cups persimmon puree (used hachiya variety)
- 2 cups pecans, lightly toasted, roughly chopped
Instructions
-
Preheat oven to 350 degrees. Grease a 9x5'' loft pan. Set aside two 4x6'' aluminum mini loaf pans.
-
In medium bowl, whisk together flour, salt, baking soda, baking powder, and cinnamon. Set aside.
-
In a large bowl, combine brown sugar, sugar, and melted butter. Use a study spatula to mix together. Add eggs and mix until incorporated.
-
Add about 1/3 of flour mixture to large bowl. Fold to combine.
-
Stir rum into persimmon puree. Add half of puree to mixing bowl. Mix, follow with another 1/3 of flour mixture. Mix, add remaining puree. Mix and adding remaining flour mixture. Stir together until there are no longer any dry streaks of flour.
-
Add pecans and fold until thoroughly distributed.
-
Transfer half of batter to prepared 9x5'' loaf pan. Divide remaining batter between two smaller loaf pans.
-
Bake 9x5'' loaf for 50-60 minutes until toothpick inserted in center of bread comes out clean. The smaller loaf should bake for about 40 minutes.
-
Let bread cool in pan for a couple of minutes before unmolding. Allow bread to come to room temperature before slicing.
BJ BIlbo
Love this recipe! I have modified it to a gluten free version that is also very good.