Persimmon bread - the perfect way to use up all that gorgeous hachiya persimmon pulp. This hachiya persimmon recipe, a riff of the famous James Beard quick bread, makes two loaves or 16 minis so you can get ahead on your holiday gift giving.
2cupssugarDec '22, used 1 ¾ cups and that was still sweet enough for my tastebuds.
1cupmelted unsalted buttercooled to room temperature or ¾ cup of olive oil
4largeeggsat room temperature, lightly beaten
⅔cupCognacbourbon or whiskey works well too
2cupspersimmon pureefrom about 4 - 8 squishy-soft Hachiya persimmons depending on their size**
1.5cupswalnuts or pecanstoasted and chopped
1cupraisinsor a mixture of diced dried fruits (such as apricots, cranberries, or dates) - I used raisins soaked in orange juice and cinnamon
Instructions
Extract the pulp from the hachiya persimmons: Wash them, cut them in half through the equator, and just scoop out the pulp with a spoon. You can puree the pulp in a blender or food processor - I like it a bit chunky so I just used a hand potato masher.
If you need to toast your nuts, start that process now as well as macerating the raisins if you plan to add this step. If you macerate the raisins - just add enough orange juice to immerse them and about a teaspoon of cinnamon - pour out most of the juice before you use them.
Butter or spray 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess. (I used one loaf pan and one 8 compartment mini-loaf pan).
Preheat oven to 350 degrees.
Whisk the flour, baking soda, kosher salt and spices together in a large bowl. Add the orange-zested sugar and whisk to combine.
Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.
Bake 50 - 55 minutes or until toothpick inserted into the center comes out clean. (the mini loaves took 30 minutes and the large loaf took 50 minutes)
Storage: Will keep for about a week, if well-wrapped, at room temperature. The persimmon breads freeze well too.
Notes
**I removed the pulp from 17 persimmons which yielded 4 cups of pulp - I froze the other 2 cups in one cup containers for later use.
This recipe works really well if you sub in some whole wheat flour. But I don’t recommend all whole wheat as you probably will need extra liquid if you do. I used 2 cups of white whole wheat flour and 1 ½ cups of unbleached flour.
All nutmeg is fine but using some of the warming spices in pumpkin spice like allspice and cinnamon and a bit of cardamom adds extra nuance to the loaf.
I was out of regular sugar the first time I made this and used coconut palm sugar and organic regular and it worked out just fine.
Soaking (macerating) the raisins in some warm orange juice and cinnamon before adding to the mix is a nice touch but not mandatory.
You could back off on the cognac to ½ cup from ⅔ to make it a little more friendly for the young crowd (not that they didn’t eat and enjoy it anyhow). The alcohol does cook away.