Persimmon Bread
Ingredients
1 1/2 cups persimmon pulp
1 tsp. baking soda
1 cup sugar
1 egg
4 tbsp. melted butter
1/2 cup plain whole milk yogurt
2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground anise seed
Preheat oven to 350° F (175° C). Grease the bottom and sides of a loaf pan. In a large bowl, mix the persimmon pulp with the baking soda and allow to set. Mix in the sugar, egg, melted butter, and yogurt. In another bowl, whisk together the remaining dry ingredients, then add them to the persimmon mixture. Mix until just blended. Pour batter into the prepared pan and bake for about one hour, until a toothpick inserted in the center comes out clean. Allow bread to cool completely before removing it from the pan. Serve at room temperature.
Notes:
1 1/2 cups = about 4-5 persimmons
Don't use a whisk to blend the pulp with the baking soda!
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4 responses:
This looks absolutely delicious! What a wonderful idea on how to use this fruit. I pass dozens of fruitstands every day selling persimmons here - fresh, dried, overripe, yellow ... and I had never thought of doing anything beyond just eating them as is. I forget about baking, often, because ovens are so rarely used here. This, however, will be gracing my mini-toaster-like oven very, very soon.
PS - I have been perusing your blog quite a bit. Although our lives are extremely different, the countries we have chosen being different as well, I love so many of your stories perhaps because they remind me in many ways of my own life here in China. Keep it up!
XO,
Dee
Hi Dee, thanks! I think that most people here just eat their persimmons, too! But I'm always looking for ways to make our fruit go further. I actually tried making persimmon jam, and it was awful. But I'll try again next year.
KC, make the jam from unripe fruit. It's too sweet when ripe. I just linked to this as the first of a series of what people other than I know to do with cachi!
Thanks Judith! Next time I'll make the jam from unripe persimmons. Fortunately, I was just experimenting with the jam and I didn't waste too many persimmons (or too much time for that matter.) But it was inedible. Bleck!
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