Persimmon Bread recipe
Use very soft, ripe, heartshaped Hachiya persimmons rather than the smaller, firmer Fuyu variety. If you can't find Hachiyas, substitute 1 cup of canned pumpkin. Stir any leftover purée into yogurt for a sweet breakfast.
  • 1/2 cup (1 stick) unsalted butter plus more for pan
  • 3/4 cup all-purpose flour plus more for pan
  • 1/2 cup raisins
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 4 large, very ripe Hachiya persimmons
  • 1/3 cup buttermilk
  • 2 tablespoons finely grated orange zest
  • 1 cup sugar
  • 2 lar

    Preparation

    Preheat oven to 350°F. Butter and flour a 9x5x3" loaf pan. Tap out excess flour.

    Combine raisins and 2 tablespoons hot water in a small heatproof bowl. Let steep for 20 minutes to plump raisins (or microwave for 15 seconds).

    In a medium bowl, whisk together 3/4 cup all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon. Set aside.

    Scoop persimmon flesh from skins into a blender. Purée until smooth. Transfer 1 cup purée to a medium bowl (reserve any remaining purée for another use). Whisk in buttermilk and orange zest. Set aside.

    Using an electric mixer, beat 1/2 cup butter in a medium bowl until light and creamy, about 2 minutes. Add sugar and beat until light and fluffy, 3-4 minutes longer. Add eggs, one at a time, beating until mixture is well combined. Gradually add persimmon mixture; beat until well combined. Add dry ingredients in 3 batches, beating just until incorporated. Fold in strained raisins.

    Pour batter into prepared loaf pan. Bake until a tester inserted into center comes out clean, about 1 hour.

    Let bread cool in pan for 20 minutes. Unmold and let cool completely on a wire rack.

    361 calories, 13 g fat, 58 g carbohydrates

    ge eggs