My parents are visiting and everytime they visit they bring me a boat load of persimmons. Right, persimmons, not your typical fruit. I'm the only at our house who really likes them. Persimmons remind me of autumn, funny how food does that to you. Despite all my efforts eating the entire crate is just not possible. Thus, I have scoured every cookbook an online in search of persimmon recipes. I've tried them all - jelly, salads, poached (ugh) and in cakes and cookies.
Today my daughter and I made Persimmon Bread - Yum! It is easy and this recipe makes enough for three loaves - one for eating immediately, one to save for later that night and one to give away.
The whole family loves it and it takes up some of the persimmons - yeah! This recipe was adapted from Nancy Scott who uploaded it to Allrecipes.com I don't put the nuts or raisins in because the kids pick them out - but it tastes fine with them in.
Persimmon Bread
Ingredients
- 1 cup persimmon pulp
- 2 teaspoons baking soda
- 3 cups white sugar
- 1 cup vegetable oil
- 4 eggs
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons salt
- 2/3 cup water
- 3 cups all-purpose flour
- 1 cup chopped walnuts
- Preheat the oven to 350 degrees F (175 degrees C). Grease three loaf pans.
- In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp.
- In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend until smooth. Mix in persimmon pulp and water alternately with flour. Fold in nuts. Divide batter into the prepared pans, filling each pan 2/3 full.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
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