Persimmon Pecan Bread
Persimmon bread is flavorful moist quick bread, similar to banana bread. Yield: one 9x5-inch pan plus two 4x6-inch pans
Ingredients
- 3 ½ cups all-purpose flour (455 g)
- 1 ½ teaspoons kosher salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¾ cup light brown sugar (150 g), packed
- 1 cup granulated sugar (200 g)
- 1 cup unsalted butter (226 g), melted, slightly cooled
- 4 large eggs, lightly whisked
- 3 Tablespoons dark rum , optional
- 2 cups persimmon puree , hachiya variety
- 2 cups pecans (230 g) lightly toasted, roughly chopped
Instructions
- Preheat oven to 350°F. 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.