Sweet Persimmon and Toasted Walnut Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This simple quick bread uses sweet and spicy persimmon puree. We liked the slightly tart flavor from the golden raisins, but omit them if your prefer. Ingredients:
3 cups all-purpose flour (about 13 1/2 ounces) |
2 teaspoons baking soda |
1/2 teaspoon salt |
1 cup sugar |
1 cup ripe hachiya persimmon puree (about 2 fruits; see |
1/2 cup 1% low-fat milk |
1/3 cup butter, melted |
1 teaspoon vanilla extract |
2 large eggs |
1/3 cup chopped walnuts, toasted |
1/3 cup golden raisins |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a large bowl; stir with a whisk.
3. Combine sugar and next 5 ingredients (through eggs) in a medium bowl; beat with a mixer at medium speed until blended. Add persimmon mixture to flour mixture, stirring just until blended. Stir in walnuts and golden raisins. Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool the loaves completely on wire rack.
4. Persimmon Puree Pointers. Ripe Hachiya puree is easy to make by following these tips:
5. To speed the ripening process, freeze the fruit overnight or until solid. Thaw the persimmon; when soft, it will be sweeter and less astringent.
6. Cut the ripe fruit in half. Scoop the pulp out with a spoon.
7. To achieve an even consistency, place the flesh in a mini-chopper and process until smooth. This ensures the persimmon puree will incorporate evenly into batters.
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