Sunday, October 24, 2010

A Few Lovely Loaves of Persimmon Bread!

Just got back from a few weeks in Florida and, while the warm weather and sunshine were wonderful, it was so good to get home to the gorgeous color of Fall in NJ.  While in Florida I visited a delightful farmers market, with some very unusual veggies.  For a Northerner, some unfamiliar fruit, too. I bought some winged beans and some other veggie that I have never seen before and can't remember it's name. It looked like a very skinny cucumber and was about 7 inches long. Had a nutty taste. Kind of like a pecan. I was told it is used in Asian cooking. This market was such a lucky find. They had a stand that sold greek food..and since I'm of Lebanese decent I had to try the grape leaves and the baklava. They also had a great variety of salads and of course I had to try them, too. I picked up some honey from the honey man, who had 4 or 5 varieties of honey and of course let you try all of them. I bought a jar that tasted a bit like chestnut honey. Yum! I almost bought some duck eggs, which I am told are very rich and creamy, however, at 10 bucks a dozen I thought I'd stick with chicken eggs for now. Then I found my persimmons. I had never eaten this delicious fruit before and I truly enjoyed this taste treat. I bought about a dozen of them so I could enjoy them when I got back home to NJ.  However, they ripened very quickly and I didn't know what to do with them. I searched online for recipes using persimmons and found a very nice Persimmon quick bread on All Recipes.com.  This bread smells so wonderful while baking, I can't wait to try some. If you're lucky enough to find some persimmons in your local market, here's the recipe.


















    Persimmon Bread

    Ingredients:
    1 cup persimmon pulp
    2 teasp. baking soda
    3 cups sugar
    1 cup vegetable oil
    4 eggs
    1 1/2 teasp. cinnamon
    1/2 teasp. nutmeg
    1 1/2 teasp. salt
    2/3 cup water
    3 cups all-purpose flour
    1 cup chopped walnuts



    Directions:

    1.  Preheat oven to 350 degrees. Grease 2- 8 1/2x4 1/2 loaf pans.
    2.  In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken
         the pulp.
    3.  In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend until smooth. Mix
         in persimmon pulp and water alternately with flour. Fold in nuts. Divide batter into the prepared pans,
         filling each 2/3 full.
    4.  Bake for 1 hour in preheated oven or until toothpick comes out clean. Cool in pan for 10 min. before
          removing to a wire rack to cool completely.

    3 comments:

    1. kathy-i had no idea that you could do this ahead and freeze it! what a GREAT idea!!! now if i can just remember it later on when i have an abundance of basil...thanks for a great tip.

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    2. I have a persimmon tree in my front yard and the persimmons are almost ripe. I'm going to try your persimmon bread recipe soon. I usually freeze the pulp and use over the winter in different recipes. Haven't tried bread yet. Thanks for the recipe. Bonnie from Virginia Beach, VA, formerly from Dover, NJ

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    3. Bonnie, A persimmon tree in your front yard….how great is that! I know you'll enjoy this recipe. Thanks for checking out my blog!
      @Jill I always freeze my pesto in August and enjoy it all winter long!

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