This is for Gray, a wonderful man I work with who is the source of all my Persimmon-y Goodness. His tree has yielded four cups of persimmon puree, enough to make two batches of bread, as well as pulp for mead and a few other projects.
I didn't know I loved persimmons until I had a bunch of persimmons to process. The flesh of the pretty orange fruit is a little slimy but the flavor is fantastic. Sweet with a little spice. It reminds me of mango.
Unfortunately, one must pick them just prior to full ripeness to save them from hungry birds. Allow them to ripen in a cool place and they'll turn from astringent to sweetly perfect in a few days (or weeks).
I froze them, thawed them and scraped the pulp from the thick skins.
I modified a classic zucchini bread recipe to make this version of persimmon bread. I cut down on the sugar and oil as the persimmons have plenty of sweetness and are the pulp is quite moist. Enjoy!
1/2 cup neutral oil
(I used peanut oil and avocado oil)
1 tspn vanilla
1 Tbsp grated lime peel
(lemon would work but all I had on hand was limes)
3 cups AP flour
1-1/4 tspn salt
1 tspn baking soda
1/4 tspn baking powder
1 tspn cinnamon
2 cups persimmon pulp
1 cup chopped walnuts (any nut will do)
Oil two loaf pans. Set aside. Preheat the oven to 350 degrees. In a medium sized bowl, combine dry ingredients: flour, salt, baking soda and baking powder and set aside. In a mixer (with the paddle) combine sugar and wet ingredients: oil, eggs, vanilla, lime zest.
Add the dry ingredients to the wet. Mix slightly (about a minute or two). Add persimmon pulp and nuts.
The batter will be thin enough to pour. Fill loaf pans 3/4 full and bake undisturbed for 55 minutes. Check for doneness by inserting a toothpick. If it comes out clean, the bread is done. My first batch of test loaves took an additional ten minutes. The second batch (in slightly smaller loaf pans) took exactly 55 minutes.
I'm going to freeze a loaf to eat on Christmas morning.
Eat well and love big.