Spiced Persimmon Bread
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Spiced Persimmon Bread
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This spiced persimmon bread is incredibly moist and flavorful, infused with seasonal spices and topped.
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Ingredients
- 1 generous cup persimmon from 3 good sized persimmons, Hachiya variety, puree
- ¼ teaspoon baking soda
- 2 tablespoons tapioca starch or cornstarch
- 1 ⅓ cups all-purpose flour
- ¾ cup light brown sugar packed
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt fine sea salt
- ¼ teaspoon cloves ground
- ¼ teaspoon ground nutmeg
- 2 large egg at room temperature, lightly beaten
- 6 tablespoons butter melted and cooled to lukewarm, unsalted
- 2 tablespoons vegetable oil
- 2 tablespoons brandy optional (increase vanilla to 2 teaspoons if leaving out)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Lightly butter an 8½-by-4½-inch loaf pan; press and 8½-inch wide strip of parchment paper into bottom of pan so it lines the bottom and long edges, leaving two overhangs on either side.
- Strain persimmon pulp through a fine mesh sieve or run through a food mill, or puree in a food processor or blender until smooth. Whisk in 1/4 teaspoon baking soda, then let sit, undisturbed, for 5 to 7 minutes or until persimmon forms a soft gel.
- Transfer persimmon to a medium saucepan and whisk in tapioca starch. Cook over medium heat, whisking regularly, until puree starts to foam and bubble. Continue to simmer for about 3 to 5 minutes more until the foam has subsided, the puree has darkened from bright orange to burn orange, and reduced in volume by a scant 1/4 cup or so (that's about 40-50 grams by weight if you happened to weight the whole pan before you started cooking it.) It should be slightly looser than pumpkin puree at this point. Remove from heat and let cool to lukewarm.
- Whisk brown sugar into lukewarm persimmon puree, followed by eggs. Finally, add brandy (if using) and vanilla and whisk until smooth.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, spices, and salt. Pour in persimmon mixture a long with melted (lukewarm) butter and oil, and mix until just incorporated and no dry ingredients remain. Pour into prepared loaf pan.
- Bake for 50 to 60 minutes or until a toothpick inserted in the deepest part of the bread comes out with just a few moist crumbs attached (but no gooey batter). If using a 9-by-5-inch pan, the bake time will be slightly less.
- Place pan on a wire rack to allow bread to cool completely, at least 1 hour. Use the parchment overhang as handles to gently lift the loaf out of the pan. If it is still warm, let it cool completely on a wire rack before slicing and serving. Store in an airtight container for up to 1 week.
Notes
- Hachiya persimmons are what I recommend for this recipe, however it can be made with very ripe Fuyu persimmons as well (I find the flavor to be less interesting though).
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