Crave – food & drink
Recipe – Persimmon Bread
Makes 1 large loaf (5½ x 10½” pan) or 1 regular loaf (5 x 9” pan) plus 6 muffins
- 1 ½ c. ripe persimmon pulp
- 1 ¼ c. sugar
- ½ c. melted unsalted butter
- 3 large eggs
- ¼ c. sour cream (or plain yogurt)
- 2 t. orange zest (or 2 t. orange-flavored liqueur, like triple sec, for a milder orange flavor)
- 2 t. ground ginger
- 1 t. salt
- 3 c. flour
- 1 T. baking powder
- 2 t. baking soda
Keep persimmons at room temperature until bright orange and soft. Cut in half and scoop out pulp with a spoon.
Preheat the oven to 350ºF. Butter the bottom and sides of the loaf pan, and/or line the muffin tray with paper liners.
In a large bowl, combine the persimmon pulp, sugar, melted butter, eggs, sour cream, orange zest, ginger, and salt. Beat them together until smooth.
Add the flour, baking powder, and baking soda. Stir these into the wet mixture with a spoon, using as few motions as possible. Transfer the batter to the buttered pan and/or muffin tray.
Bake for approximately:
- 5½ x 10½” pan – 70 minutes
- 5 x 9” pan – 50 minutes
- Muffins – 25 minutes
When done, a toothpick inserted into the thickest part of the bread should come out clean. For best results, tip the loaf onto a wire rack and allow to cool before slicing. (Graysuits aren’t known for their patience, however, so if you can’t wait and don’t mind crumbles, then slice away in the loaf pan!)
The persimmon bread can be served with or without butter or other condiments.
