|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 51g||18%|
|Dietary Fiber 3g||9%|
|Total Sugars 27g|
|Vitamin C 23mg||115%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
You might have seen bright orange persimmons pop up at the grocery store or the farmers’ market in the fall and weren’t quite sure what they are and how they are used. Knowing that these fruits are delightful in baking, you might pick some up next time. Persimmons add a pumpkin-like flavor, color, and moisture to baked goods like this easy persimmon quick bread.
However, not all persimmons are equally suitable for baking. The preferred persimmons for baking are Hachiyas, which have an elongated, oval shaped. The other commonly found type are Fuji persimmons, which are round and squat and better suited for eating raw.
Besides using the right type of persimmons, it is also important to wait until they are very ripe, almost gelatinous and to the point of melting. Hachiya persimmons need to be so ripe that if this was any other fruit, you’d think they are overripe. In their unripe state, hachiya persimmons are highly astringent and will make your mouth pucker. If the persimmons aren’t quite ripe when you buy them, let them ripen at room temperature.
Similar to making pumpkin bread, the persimmons are pureed for this recipe but there is no cooking involved. What also distinguishes this quick bread from pumpkin bread is that it does not include any of the typical fall spices in this recipe, such as cinnamon, as they would overpower the mild taste of the persimmons.
On the other hand, toasting the walnuts before adding them to the batter improves their flavor and gives them a nuttier taste.
This quick bread is made with butter, more like. cake and richer than other quick breads which are often made with oil.
1/2 cup unsalted butter, room temperature
1 cup sugar
1 teaspoon vanilla
3 large eggs, room temperature
3 ripe Hachiya persimmons, peeled and puréed (about 1 cup purée)
1 tablespoon water
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup walnuts, chopped
Gather the ingredients.
Heat oven to 350 F. Lightly coat a 9 x 5 x 3-inch loaf pan with cooking spray.
In a large bowl, cream together butter and sugar until fluffy. Mix in vanilla.
Add eggs one at a time, beating well after each. Add persimmons and water, mixing until thoroughly combined.
In a separate medium bowl, whisk together flour, salt, and baking soda.
Add flour mixture to batter along with nuts. Mix until smooth.
Pour batter into prepared loaf pan. Bake 50 to 60 minutes or until toothpick tests clean.
Remove from oven and place on a cooling rack for 10 minutes. Then run a knife around the edges of the bread. Invert pan onto a cooling rack. Turn the quick bread on its side and allow to cool completely before cutting.