Sweet Persimmon and Toasted Walnut Bread

Randy Mayor; Jan Gautro
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.

Yield:

2 loaves, 12 servings each (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 146
Caloriesfromfat 25 %
Fat 4.1 g
Satfat 1.9 g
Monofat 1 g
Polyfat 0.9 g
Protein 2.7 g
Carbohydrate 25.1 g
Fiber 1.1 g
Cholesterol 25 mg
Iron 0.9 mg
Sodium 181 mg
Calcium 15 mg

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

Preparation

Preheat oven to 350°.

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.

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.

Persimmon Puree Pointers. Ripe Hachiya puree is easy to make by following these tips:

To speed the ripening process, freeze the fruit overnight or until solid. Thaw the persimmon; when soft, it will be sweeter and less astringent.

Cut the ripe fruit in half. Scoop the pulp out with a spoon.

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.

Note:

Joanne Weir,

December 2007