Persimmon Bread

Melissa Baldan

By
@mellymel74

My neighbor brought me a huge bag of these yummy fruits. But, I had no idea what to do with them. Well, bread seems like a good idea. Turns out, I was right!
This is the most moist fruit bread I have ever made. Delicious and sweet. A family treat for every fall from here to eternity!


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Rating:

Comments:

Serves:

Many

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

8-10
ripe persimons
3 1/2 c
sifted flour
1 1/2 tsp
salt
2 tsp
baking soda
1 tsp
nutmeg
1 3/4
white sugar
1/2 c
packed light brown sugar
1 1/2 stick
butter, unsalted, melted
1/2 c
vegetable oil
4
eggs, medium-large
2/3 c
brandy

Directions Step-By-Step

1
preheat oven to 350. Clean, peel and cut persimmons. In large saucepan place steamer rack and water. Steam persimmons for about 10 min. Place in blender and process until smooth. Reserve 2 cups and discard or freeze remaining. Set aside.
2
Add dry ingredients to large mixing bowl. Make a large well in center. Add butter and oil and blend in a bit, then add eggs, brandy and persimmon blending well.
3
Grease an flour two 9-inch loaf pans. Divided batter equally into pans. Bake for 50-55 minutes. Can also use mini loaf pans, divide batter into 4 mini loaf pans and bake 40-45 minutes.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Fruit
Regional Style: American
Other Tag: For Kids