Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Joanne Weir
Recipe by Cooking Light December 2007

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Credit: Randy Mayor; Jan Gautro

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

146 calories; calories from fat 25%; fat 4.1g; saturated fat 1.9g; mono fat 1g; poly fat 0.9g; protein 2.7g; carbohydrates 25.1g; fiber 1.1g; cholesterol 25mg; iron 0.9mg; sodium 181mg; calcium 15mg.
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