Persimmon Bread Recipe
This persimmon bread is soft and moist, and every slice is studded with walnuts and raisins.
Foto: Natasha's KitchenIngredients
- 2 large eggs (room temperature)
- 1 cup granulated sugar
- 1 Tbsp real vanilla extract
- 1 1/2 lbs ripe fuyu persimmon (pureed to get 3 cups puree)
- 10 Tbsp unsalted butter (melted)
- 2 tsp baking soda
- 1/4 tsp fine sea salt
- 2 tsp cinnamon
- 3 cups all-purpose flour (*see note below on measuring)
- 1 1/2 cups walnut pieces (toasted)
- 1 cup raisins
Steps
Prep: Preheat oven to 350˚F. Butter two 9x5 bread loaf pans. Toast walnut pieces on a dry skillet until aromatic and lightly golden.
Remove tops of persimmon with a butterknife (I've broken the tip off a good knife doing this before, so I only use a butter knife now). Cut into quarters and remove any seeds if presesnt then puree in a blender. I leave the skins on.
In a large mixing bowl, whisk together 2 eggs, 1 cup sugar and 1 Tbsp vanilla. Mix in persimmon puree and the melted butter.
Add 2 tsp of sifted baking soda, 1/4 tsp salt and 2 tsp cinnamon and whisk to combine. Add Whisk in 3 cups flour until blended.
Fold in 1 1/2 cups walnuts and 1 cup raisins until evenly dispersed and divide the batter between prepared loaf pans. Bake for 45 - 50 min or until a wooden toothpick inserted into the center comes out clean. Cool in pans 10 min then turn out onto wire rack to cool to room temp.
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