Persimmon Bread with Nuts and Fruit
User Reviews
5
Persimmon Bread with Nuts and Fruit
Description
This quick bread mixes three cups of all-purpose flour with acorn (or chestnut or whole wheat) flour for added depth and a touch of nuttiness. Salt, baking soda, and nutmeg provide leavening and warm spice notes. The wet ingredients include mashed persimmon puree, slightly beaten eggs, melted unsalted butter, and duck fat or leaf lard to enrich moisture and tenderness.
Chopped nuts such as walnuts, hickory nuts, or pecans contribute texture, while assorted dried fruits like raisins or cranberries add natural sweetness and chew. The batter is poured into prepared loaf pans and baked at 350°F for about an hour until a toothpick inserted into the center comes out clean. This results in a moist, flavorful loaf with a balanced texture.
The bread keeps well at room temperature for about a week when wrapped and freezes well for longer storage. This makes it convenient for advance preparation or enjoying over several days.
Butter and duck fat or leaf lard provide moisture and richness to the bread.Nuts and dried fruit enhance texture and flavor complexity.Bakes for approximately 1 hour at 350°F (175°C) until a toothpick comes out clean.Keeps wrapped for a week at room temperature and freezes well.
Ingredients
- 3 cups all-purpose flour
- 1/2 cup acorn flour chestnut flour, or whole wheat flour
- 1 1/2 teaspoons salt
- 2 teaspoons baking soda
- 1 teaspoon nutmeg or mace
- 2 cups white sugar
- 1/2 cup unsalted butter melted and cooled
- 1/2 cup duck fat melted and cooled, or leaf lard
- 4 egg slightly beaten
- 2 cups persimmon puree
- 2 cups nuts walnuts, hickory nuts, pecans, chopped
- 2 cups dried fruit (raisins, lingonberries, cranberries, etc)
Instructions
- Prep the pans. Butter two 9-inch loaf pans and then dust them with a little flour, shaking out any excess. Preheat the oven to 350°F.
- Mix the dry ingredients. Whisk together the flours, salt, baking soda, nutmeg and sugar.
- Mix the wet ingredients. Whisk together the cooled, melted butter and duck fat, the persimmon puree and the eggs.
- Make the batter. Add the wet ingredients to the dry and mix together. As you are doing this, add the nuts and fruit. Pour the batter into the loaf pans and bake for about 1 hour, until a toothpick comes out of the bread clean. Let rest a few minutes, then turn out gently onto cooling racks.
Notes
- This bread stores well at room temperature for at least a week when wrapped, maintaining its moist texture.
- Freezing the bread is effective for longer preservation without significant quality loss.
- Use any combination of nuts and dried fruits you prefer for personalized flavor.
- Ensure the persimmon puree is properly prepared to incorporate well into the batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 50mg | 17% |
| Sodium | 298mg | 12% |
| Potassium | 188mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 16mg | 18% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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