Persimmon Bread

Sweet bread, sweet loaf, or quick bread; whichever name you choose to call them are sweet loaves of bread that are almost a cake. They are easy to make, easy to freeze, and easy to serve with just about any meal. They are a hit at any party or get together with family and friends.

Persimmon fruit is new to me and cooking so I am trying all kinds of recipes using it and other fruits in dishes that are sugar free for my diabetic wife and son. I use one basic recipe for all my sweet bread, just the fruits, gourds, berries, and spice, changes to complement each other.

Yield: 4 loaves

Prep 15 mins if fruit is pureed beforehand

Bake 50 to 55 mins

Gather everything you need before you start.

3 1/2 cups flour

1 tablespoon baking powder

1 tablespoon baking soda

1 tablespoon ground cinnamon

1 teaspoon salt

4 eggs

3 cups sugar or artificial sweetener

1 cup cooking oil

2/3 cups water

1 tablespoon vanilla

4 to 6 Persimmon fruit or 1 1/2 cups pureed fruit

Olive oil

Baking Supplies

Cookie Sheet

Cooling Wrack

4 Loaf Pans with lids 20 x 10 x 6.3 cm or 8 x 4 x 2.5 inch

2 Large Mixing Bowls

Whisk

Ladle or Large Spoon

Hand Blender

Measuring Cup and Spoons

Grease Brush

Persimmon fruit is a firm meaty fruit with very few small seeds.

Wash the persimmon fruit, cut the fruit and half it from the bottom to the stem, the stem is so hard it is easier to break the fruit at the stem then it is to cut.

Cut the fruit into pieces and place it in a pot with 1 cup water.

Simmer until the fruit is soft and puree with a hand blender. You should be able to tell when the fruit is cooked when it is slightly darker and you can push a spoon through the pieces.

Let the puree cool before using the puree in your recipes.

Place the loaf pans on a cookie sheet and using olive oil brush the bottom and sides of the loaf pans then set the pans aside. I find with these loaf pans they are easier to handle on a cookie sheet and the cookie sheet keeps the bottom of the loaf from over baking. The olive oil works best at keeping the loves from sticking to the loaf pans so the loves fall right out of the pan when you go to serve.

Preheat oven to 350°F or 180°C.

In a large mixing bowl, stir together flour, baking powder, baking soda, cinnamon and salt with the whisk and set it aside.

In another large mixing bowl, beat eggs, oil, vanilla, water and pureed fruit.

Once the wet ingredients are mixed stir the sugar or artificial sweetener in slowly.

Add the dry ingredients to the wet ingredients slowly using a large spoon or ladle stirring with the whisk until all the ingredients are mixed.

Using a large spoon or a ladle, divide the batter evenly between the prepared pans.

Bake in a 350°F or 180°C oven for 50 to 55 minutes or until a wooden toothpick inserted near the center of each loaf comes out clean.

Cool in the pans on wire racks for 10 minutes if you are going to serve right away.

If you are going to freeze let cool until you cannot feel heat coming off the loves, place the clear lids on the loaf pans making sure they snap in place and label.