Persimmon Bread II Recipe
This lovely bread promises a mild persimmon flavor and a hint of nutmeg. This recipe makes three sweet, smaller loaves that would make perfect gifts!
Reminiscent of apricots and honey, persimmons make a lovely bread when gently spiced with cinnamon, and augmented with raisins and chopped walnuts.
A wonderfully moist persimmon bread scented with cinnamon, nutmeg, allspice, and cloves.
Hands down, best spice bread for the holidays. My husband and my father-in-law are not sweettooths and both do not like persimmon. However, my husband swears this is the only dessert bread he will eat and the first time I made this for my father-in-law, he kept pushing persimmons from his tree on me. My mother-in-law said she could eat a whole loaf on her own, and every time I've brought this bread over for a holiday gathering, it disappears. With that said, here are a few cooking suggestions: instead of 3 cups white sugar I add 2.5 cups of brown sugar and instead of regular oil I add olive oil (healthier and brings out the spice). I love spices in my bread (everyone is different) so I add more nutmeg and cinnamon to taste. I also add ground cloves (I dont' know how much, I eye it and add to taste). Alternatively, you can add pumpkin spice. For a moister bread, add a bit more persimmon pulp. To prevent bread from sticking, I find it best to purchase those disposable aluminum foil pans and spray those with PAM
This bread is wonderful, thanks for posting it! We skipped the nuts, since there's a nut allergy problem in the family. I might also reduce the sugar to 2.5 cups next time (although it's very good as is). I might add, that when making persimmon recipes, it's always easier to get the persimmon pulp using an extractor attachment on a Kitchen Aid mixer or something similar. We have a native persimmon tree, and the fruit is small and loaded with hard seeds. You have to de-seed the fruit before you run it through the extractor (found that one out the hard way).
Brown sugar contributes to the richness of this traditional loaf that 's peppered with nuts and raisins.
This is a fast, festive bread for the Thanksgiving or Christmas holiday dinner table. Tart, fragrant and filled with nuts!