Persimmon Bread

 

 

This is my first time trying persimmon believe it or not! They lend quite well to baked goods, especially this moist quick bread. I haven’t had much to share here lately, as I received a big promotion at work recently and my work schedule has swapped from night shift to proper day shifts, and my blog posting was happening primarily in the mornings before work! I promise I’ll still be posting goodies for your viewing pleasure, I’m just having a couple weeks of adjustment here! 😉

For now I leave you with breakfast for the week.

 

Persimmon Bread:  yields 1 large loaf

 

3/4 cup                  all purpose flour

1 cup                     whole wheat flour

1 tsp                       baking soda

1/2 tsp                    ground ginger

1/2 tsp                    cinnamon

1 tsp                       salt

1/2 cup                   oil

1/3 cup                   milk

2                             eggs

1/2 cup                   sugar

1/4 cup                   honey

4                             large, very ripe Hachiya persimmons

1/2 cup                   raisins

 

-Preheat oven to 350F.

-Bring a small pot with 2 cups of water to a boil, toss in the raisins and pull off the burner. Allow to sit and soak for 15 mins.

-Whisk together the flours, salt, soda, and spices, in a large bowl.

-Chop 3 of the persimmons into pieces as small as you can, until it’s a slimy pulpy mess! (Reserve the 4th persimmon for garnishing the top of the loaf).

-Strain the water off of the raisins and mince those up nice and small too.

-Prepare a loaf pan with a parchment paper sling or butter and flour it well.

-Whisk together the milk, eggs, sugar, honey, and eggs, and pour this mixture over your dry ingredients along with the persimmons/raisins, and stir all of the ingredients together with a spatula until just combined. You want the dry ingredients to be fully incorporated into the wet without any lumps of flour etc. No need to over mix.

-Pour the batter into your prepared loaf pan, slice the last persimmon into thin slices (about 8 or 10) and lay them on top of the loaf before tossing into the oven.

-Bake for approximately 1 hour or until a skewer comes out clean from the center of the loaf. You can also tell if a quick bread is done by pressing lightly in the center of the loaf with your forefinger- if the bread bounces back slightly in the center it’s fully baked.