Persimmon Bread
Article by Diet Bites
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A Healthy Recipe for Persimmon Bread
This is a very easy bread recipe to prepare and the final result looks very impressive.
Persimmons grown in the United States are in-season during the later part of the year, typically mid to late autumn. They are ready to harvest after the first hard freeze.
If you have a persimmon grove or tree in your area, be sure that enough is left behind for the animals. They depend upon fall fruit and late berries, as well as grass seed and other plant seeds in order to survive until spring is birthed.
Many high-end markets sell persimmons year-round. These are typically commercially planted, grown and harvested and make the best option where wildlife survival is concerned.
Persimmon Bread Recipe Ingredients
1½ cups of all-purpose white flour, sifted, self-rising
2 large eggs
¾ cup of white granulated sugar
¼ teaspoon of salt
½ cup of vegetable oil OR the same amount of unsweetened applesauce OR your favorite smashed fruit
1½ teaspoon of pumpkin pie spice
½ cup of English Walnuts
½ cup of dark or golden raisins
1 cup of persimmon pulp
How to Prepare Our Persimmon Bread Recipe
Preheat your oven to 325° while you are preparing the batter. Also use cooking spray to coat a loaf pan - the type that is used for preparing meatloaf. They usually measure about 8-10 inches in length and 4-6 inches deep.
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Add the eggs to a mixing bowl and whisk slightly to break up the yolks. Add the salt, sugar and pulp. Stir to combine. Add the oil and the raisins, persimmon pulp, spices and nuts. Make sure that the nuts are coated with the liquid before adding the flour. If not, the flour will adhere to them and they will be white after the bread is done.
Slowly incorporate the flour into the wet mixture. Transfer to the pan and bake for about one hour and fifteen minutes. Less baking time may be required for larger pans.
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