Persimmon Bread
Every tried Persimmon Bread? These bright orange fruits are harvested in September and October. The sweet jelly-like bulb is perfect for baking in breads and puddings. If you can’t find persimmons, substitute 1 cup of canned pumpkin.
It’s important for the persimmon to be soft and ripe (not rock-hard) before using; it’s incredibly astringent when not ripe. Some describe the taste of persimmon as similar to pumpkin; others think the fruit has a hint of peach or mango. It’s a unique taste!
The persimmon used for baking is the Hachiya. When ripe, it will feel squishy-soft to the touch. To ripen a Hachiya persimmon, simply let it sit on your countertop until it’s so soft, it’s like a water balloon about to burst. Do not use until ripe! The other common persimmon is the Fuyu. It’s meant to be eaten hard or sliced into salads.
If you can’t find Hachiyas, you can still enjoy this bread recipe. Substitute 1 cup of canned pumpkin.
Please let us know what you think of persimmon bread! Find more family favorite recipes, and the stories behind them, in The Old Farmer’s Almanac Reader’s Best Recipes.
Did you know: According to folklore, the seeds of a persimmon can be used to predict winter weather!
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Ingredients
Instructions
Preheat oven to 350°F. Butter two loaf pans and dust with flour.
In a bowl, mix together flour, sugar, baking soda, salt, and nutmeg. Make a well in the center.
In another bowl, mix together persimmon purée, butter, eggs, and brandy. Add to well and stir to blend. Add nuts and raisins and stir.
Pour into prepared pans. Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
Yield:
Category
Course
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Reader Comments
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Turned out great!
I really love this recipe, I'm sure I'll use it many more times in the future. I accidentally used bourbon instead of brandy, but it still tastes great! I'll have to try making it correctly another time, but for now, I'm very happy with the rest.
allergic to Persimmons
My parents, bother and sisters could never get enough of Persimmons. I was/am allergic to Persimmons ( mouth puckers up and throat wants to close ) but recently I had some Persimmon bread, not knowing it was Persimmon, and I had no problems. Must be something in the baking process that destroyed whatever I had a problem with. And it was good, so my wife is going to get the recipe and make it, she loves Persimmons.
I'm in my late sixties and I
I'm in my late sixties and I've been on a hunt for a favorite Fall recipe. My ex-husband's grandmother made these wonderful persimmon cookies. They were dollop on the cookies sheet type. And a cake-y type cookie. She's long been gone, almost 50 years, but I can still smell those cookies. She was from Indiana if that gives a hint. Love to get that recipe.
Persimmon Cookies
I have had this recipe about 40 years...it was passed down from my mother - from her mother. They are delicious - my family and friends love them. I hope this is what you were looking for.
PERSIMMON COOKIES
Preheat oven to 350 °
1 cup persimmon pulp
1 cup sugar
1/2 cup Cisco shortening
1 egg
2 cups plain flour
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 tsp ground cinnamon
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
1 cup chopped pecans
1 cup chopped pitted dates
Combine & beat well sugar, Crisco, egg & pulp.
Sift flour and spices. Add to creamed mixture. Add vanilla, nuts & dates. Drop by teaspoon or small scoop about 2" apart on greased cookie sheet ( or line with parchment paper). Bake app 5 - 6 minutes... Flatten slightly using your fingers and bake an additional 6 -8 minutes. Remove to rack to cool.
I hope this is what you were looking for.
Please let me know what you think.
Persimmon Cookie recipe?
Could you post this recipe on Pinterest please?