Persimmon Bread

This is the first time Thomas and I have worked with persimmons and we find that we like them! We like their taste just by themselves and in bread they're fabulous! Before making this bread, my only memory concerning persimmons was when tragedy struck my mom's freshly baked persimmon loaf some years back. Our family puppy, Sligo, decided to undertake an impossible pooch mission by clamoring onto the kitchen counter and gulping down the entire loaf of persimmon bread in one sitting. Needless to say, he was not a happy puppy agent after that.

While wandering the farmer's market last weekend, Thomas and I spotted a batch of beautiful persimmons and decided that it was time to get acquainted with these little red and orange fruits (we were hoping that persimmons only attracted dogs and that our cats would not fall under the spell of persimmon seduction as well).



Persimmon Bread
1 1/4 cups persimmon, mashed pulp (about 5 persimmons)
1 Tbs lemon juice
2 Tbs canola oil
1/2 cup agave nectar
2 cups whole wheat pastry flour (regular whole wheat is fine too)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1/4 cup raisins
1/4 cup walnuts, chopped (optional)

Preheat the oven to 350 degrees. Oil a loaf pan.

To make the persimmon pulp, wash the persimmons under cold water and then cut off the tops. If the persimmons are soft enough you can peel off their skin with your fingers. If they are more firm use a vegetable peeler. If the persimmons have seeds, cut them out. Slice the persimmons into quarters and then blend them into a smooth pulp in the food processor or blender.



In a small bowl, mix together the persimmon pulp, lemon juice, oil, and agave. Set aside. In a large bowl, combine the remaining ingredients except for the raisins and nuts. Pour the wet mixture into the dry and stir until just combined, don't over stir. Gently fold in the raisins and nuts (if using). Pour the batter into the prepared loaf pan. Bake for 40-50 minutes till a toothpick comes out clean. Cool for 10 minutes in the pan. Then remove from the pan to a wire rack and cool the rest of the way. Wrap in plastic or foil and store in the fridge. The bread tastes even better the next day!

Makes 1 loaf.

You can turn this recipe into persimmon muffins too which we love! Use the same recipe as above except heat the oven to 375 degrees and bake them for 15-20 minutes. Line the muffin pan with paper liners. Makes 12 muffins!