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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