Persimmon Quick Bread combines Fuyu persimmons, nuts, raisins and brandy in a spicy quick bread loaf perfect for the autumn baking season.
Persimmon Quick Bread
By Sue Lau | Palatable Pastime
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Persimmon Quick Bread is my recipe of the day. It is made using fuyu persimmons.
There are two types of persimmons- the fuyu and hachiya. This might be a little hard to remember which type you need except. Fuyu are the small short ones that look like tomatoes. Hachiya are the larger, tall ones that look more like apples. Remember that fuyu is the shorter word and hachiya is the larger, longer word.
The tips to using these persimmons are to always peel and remove whatever seeds you might find. The small fuyu are ready to use once they are a nice color. Which they should be right from the store.
The larger hachiya persimmons are not ready until they are squishy and overripe (otherwise they are nasty tasting). But once soft, they are ready to go.
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Some fruits are like that. If you ever try the Appalachian pawpaw fruit (not papayas) they need to be soft as well.
For the most part I will buy the small fuyus because besides being great as a puree in baking, you can also use those in salads.
But either can be used in baking at the right time of ripeness.
Persimmon Quick Bread
This recipe is a cross between James Beard’s persimmon bread and Nancy Reagan’s persimmon pudding. Taking what I liked best from either of them.
The calvados is wonderful and adds perfect scent as well as flavor. The bread improves over time in the fridge wrapped tightly so it should last all week.
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Persimmon Quick Bread
Persimmon Quick Bread
Equipment
- 9x5x3 inch loaf pan
Ingredients
- 4 fuyu persimmons (peeled, seeds removed and pureed; total just over 1 cup puree)
- 1-3/4 cups flour
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup Lyle's golden syrup
- 1 teaspoon vanilla extract
- 1/2 cup melted butter (cooled)
- 2 large eggs
- 1/3 cup apple brandy or calvados
- 1 cup chopped walnuts
- 1 cup raisins
Instructions
- Preheat oven to 350F.
- Spray a 9x5x3-inch loaf pan with Baker's Release spray and set aside.
- Prep persimmons and puree; combine persimmon pulp with golden syrup, vanilla, cooled melted butter, brandy and eggs in a small mixing bowl and stir to combine.
- Separately, mix up the flour, salt, baking soda, sugar, cinnamon and nutmeg.
- Combine wet and dry ingredients until they are well mixed then fold in the nuts and raisins.
- Spread the batter in the loaf pan and place pan on another baking sheet to catch potential spillage.
- Bake the quick bread about 80-85 minutes or until a toothpick can be inserted and removed without wet batter sticking to it.
- Cool bread in pan 15 minutes, then turn it out and finish cooling on a wire rack.
Notes
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Made this persimmon bread yesterday. It was missing instruction for the apple brandy as to when to add it, no problem it went in with the liquids. I had to look up what golden syrup was but found you could substitute with maple syrup which I did. I was surprised at the bake time (80-85 minutes). This is way way too long as the top was kind of burnt and the bread although tasty was dry.
I watch my bakes and test and put down the time it takes for me. You’ll note that bake times are always approximate. It will say “or until…” which means that due to slight changes in oven temps or ingredient temps you should test before the entire bake time passes. So if yours was done early, to pull it out. Or if there was excessive browning and the batter is not set to shield with foil. My tea bread was not covered with foil so the bake time reflects the browning mine had, and also not overbaked. I hope these tips help you on your next bake. I did edit the typo on the brandy instruction. And correctly, it does go in with liquids. Thanks for pointing that out.