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There are 47 results for the persimmon bread recipe
2 cups japanese persimmons, pulp (kaki, 6 blended persimmons with a little water) 3 cups flour 1 teaspoon salt 2 1 ⁄ 2 teaspoons baking powder 2 teaspoons baking soda 1 1 ⁄ 2 teaspoons ground cinnamon 1 teaspoon ground cardamom 1 ⁄ 8 teaspoon ground cloves 1 1 ⁄ 2 cups sugar 3 large egg whites (or 3 large egg replacer for 2 eggs) 1 1 ⁄ 4
1/2 c. chopped pecans (opt.) 1/2 c. raisins (opt.) 1 tsp. vanilla (opt.) Beat oil, sugar and eggs until light and fluffy. Beat in persimmons, water and vanilla. Add dry ingredients and blend well. Stir in nuts and raisins. Bake in greased 9 x 5 inch loaf pan at 350 degrees for 50 to 60 minutes. Test for doneness with a toothpick.
Butter 2 loaf pans and line the bottoms with a piece of parchment paper (or dust with flour, tapping out any excess) Sift the first five dry ingredients into a large mixing bowl. A large mesh strainer works great for this. Stir in the butter, eggs, brandy, persimmon purée, and diced persimmons, then the nuts and dried fruit.
How to make persimmon bread?Persimmon Bread3 1/2 cups flour2 1/4 cups sugar1 teaspoon salt1 teaspoon ground nutmeg1 teaspoon cinnamon sugar2 teaspoons baking soda4-5 persimmons1 1/3 cups unsweetened apple sauce1 cup unsalted butter1 1/2 cups raisinsPersimmon Bread Recipe
What to make with persimmons?Persimmon Jam. Fresh persimmons can be easily transformed into jams or jellies. Add 1 quart of unseeded pureed persimmons, 1/2 c. sugar and 1/2 c. orange juice to a large pan. Cook over medium-high heat until the mixture thickens. Add the mixture to sterilized jars, seal and process in boiling water bath canner for 10 minutes.What Can You Do With Fresh Persimmons?
How to bake with persimmons?InstructionsPreheat the oven to 375F. ...Spread the persimmon slices on a baking dish in a single layer.In a small bowl, mix the cinnamon, allspice, nutmeg, and cloves.Sprinkle the mixture evenly over the persimmons.Add the maple syrup, coconut oil, and hot water to a small bowl. ...Pour the mixture over the persimmon wedges.Cover the baking dish with aluminum foil. More items...Recipe: Baked Persimmons
What is the best homemade bread recipe?Mix the oats and whole wheat flour in a bowl. The Spruce. Add the boiling water and stir. The Spruce. Stir in the honey, molasses, if using, oil, and salt and let cool, about 1/2 hour. The Spruce. In a small bowl, mix the warm water with the yeast and a pinch of sugar, stirring to dissolve yeast.The Best Homemade Bread Recipe
Gather the ingredients.
Mix the oats and whole wheat flour in a bowl.
Add the boiling water and stir.
Stir in the honey, molasses, if using, oil, and salt and let cool, about 1/2 hour.
In a small bowl, mix the warm water with the yeast and a pinch of sugar, stirring to dissolve yeast. Place in a warm spot for about 10 minutes until foam forms on the top of the mixture.
Add the yeast to the oat mixture and mix well.
Start adding the all-purpose flour 1/2 cup at a time until a firm dough forms.
Turn out on a lightly floured board and knead 4 to 5 minutes, until the dough is elastic and somewhat smooth.
Form the dough into a ball and place in a clean, oiled bowl, turning once to coat.
Cover the bowl with plastic wrap and place in a warm spot (70 to 85 F) until doubled in bulk, about 1 hour.
Shape the bread into a sandwich loaf and place it in the pan.
Spray the top of the loaf with water and sprinkle oatmeal or other desired topping on the bread.
Cover with a towel and let rise until almost double. (If steaming your bread, skip to the steaming instructions.)
Meanwhile, heat your oven to 450 F for 1/2 hour; if using a baking stone, heat for 1 hour.
Slash the top of the loaf with a sharp razor blade.
Place the loaf pan in the oven and turn down to 400 F. Bake for 30 to 40 minutes, or until the bread's internal temperature reaches 190 F.
Let the bread cool for about 1 hour or so before serving.
Professional bakers often use steam in the first 5 minutes of baking. Steaming helps the dough rise and creates an attractive, crackled crust. You can create a similar environment in your own oven with a few simple steps. Once the dough is in the pan and has risen a second time, proceed with the instructions for steaming.
Place an old roasting pan on the rack below the baking stone (if using) or the rack below where the loaf pan will go. After you put the bread in the oven, fill the roasting pan with 2 cups of boiling water.
Using a squirt bottle, spray water on the sides of the oven two or three times within the first 5 minutes of baking.
Turn the oven down to 400 F and bake for 30 minutes or more, until the internal temperature of the bread reaches 190 F.
Bread steams itself dry, so let the loaf cool for at least 2 hours before slicing or it may seem gummy inside.
- Instead of baking in a pan, you can make a free-form, German-style bread by placing the loaf on parchment paper or an oiled cookie sheet.
- If you are baking a free-form loaf, directly place it on a cornmeal-dusted baking stone using the parchment paper or a baker's peel or, if you are using an oiled cookie sheet and do not have a baker's peel, place the cookie sheet with the dough directly on the stone.
- A baking stone creates a brick oven environment in a regular oven. It helps bake a bread with a beautiful crust that is evenly cooked.
- If using a baking stone, preheat the oven for 1 hour instead of 30 minutes.
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Instructions. Heat the oven to 350 and generously coat your loaf pan with softened butter (about a tablespoon). In a large bowl, whisk together the flour, salt, baking soda, nutmeg, and sugar. Create a well in the center and add the eggs, booze, persimmon puree and whisk together until just combined.
Preheat oven to 350 degrees. Lightly grease and flour 2 9×5 or 3 8×4 loaf. pans. Put the raisins in the brandy and set aside. Combine the sugars, persimmon pulp and oil. Add eggs, one at a time, beat well after each. addition. Sift together the dry ingrediants into a …
Instructions. Preheat oven to 350. Lightly oil a loaf pan or bundt pan. In a small bowl, mix the persimmon, lemon juice, apple sauce, and agave nectar. In a large bowl, combine the remaining ingredients, except for raisins and walnuts. Pour the wet into the dry and mix just until all flour is moistened (do not over-mix).
Add eggs one at a time. Beat well. Add the pureed persimmons and water. In a separate bowl, sift together flour, salt and baking soda. Add flour mixture to batter along with the nuts, if using. Mix until smooth. Pour into a loaf pan and bake at 350° F …
I hope you enjoy this recipe for a super moist and super delectable persimmon bread! It's easy, quick, and delicious! I gave these loaves to neighbors and fr...
I have never had persimmon bread before and my neighbor has a tree just loaded with them each year I get some to make the cookies so this year he asked if I would make him some bread I found this recipe and my neighbor is a diabetic so I made some changes. Where you use 3cups of sugar I used 3 cups of Splenda and Ialso changed 3 cups allpurpose flour to Gold Medal Speciality Flour thats better ...
directions Preheat oven 350 degrees. In a large bowl blend sugar and oil; add eggs and persimmon pulp. In a separate bowl, sift together flour, baking powder, baking soda and spices; add nuts and dates then mix well. Stir flour mixture into persimmon mixture. Turn into two greased and floured loaf ...
Remove tops of persimmon with a butterknife (I've broken the tip off a good knife doing this before, so I only use a butter knife now). Cut into quarters and puree in a blender. In a large mixing bowl, whisk together 2 eggs, 1 cup sugar and 1 Tbsp vanilla.
Directions Step 1 Preheat the oven to 350 degrees F (175 degrees C). Grease three 6x3 inch loaf pans. Advertisement Step 2 In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp. Step 3 In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, ...
03-11-2005 · The most charming thing about this simple Persimmon Bread recipe is that Beard gives bakers an inexact amount of an ingredient: sugar. So go ahead just this one time to improvise a little. Although I recommend using the higher amount of sugar, feel free to use whichever quantity you’d like…after all, you have permission from the granddaddy of all cooks, James Beard himself.
Like most Americans, even French people aren’t so familiar with persimmons. They may see them at the market, look at their curiously, but don’t stop to buy any. Or if they do, they take them home, bite into an unripe one, make a face, and toss them out.
One of my friends living north of San Francisco in Sonoma County had an enormous persimmon tree. Each fall, the leaves would drift off the tree, leaving bright orange globes of fruit dangling off the sparse branches. The beautiful, gnarled wood was quite a contrast to the smooth, brilliantly-colored orbs of fruit. (The wood of the persimmon tree is not just beautiful but it’s prized by makers of many of the finest golf clubs in the world and is considered superior to most others woods or man-made materials.)
The most common persimmon you’re likely to find is the Hachiya, a slightly elongated fruit that tapers to a point. They’re incredibly tannic and astringent when not ripe and need to be squishy-soft and feel like a full water-balloon before using. Once ripe, the sweet jelly-like pulp can be spooned out and pureed through a blender, food processor, or food mill, although some folks like to eat it as is or frozen. The pulp freezes beautifully, and in fact, I’ll often freeze some for late-winter use. To ripen Hachiya persimmons, simply let them sit on your countertop until very soft. If they don’t riped at the same time, you can store the puree in the refrigerator until the others have ripened. You can hasten the process by putting persimmons in a well-sealed container; adding an apple, which gives off a lot of ethylene gas, which will speed things up.
The other common persimmon is the Fuyu, which is squatter than the Hachiya and matte-orange. Unlike the Hachiya, the Fuyu is meant to be eaten hard and is delightfully crunchy. I peel them, then mix pieces into an autumnal fruit salad along with dates, slices of Comice pears, pomegranate seeds and yes…even some bits of prunes. Finding recipes for using persimmons can be difficult. I invented a recipe for a quick Persimmon Cake for my book Room For Dessert, which I make often for Thanksgiving. And I also like James Beard’s Persimmon Bread, a nifty recipe from his classic book on breadmaking, Beard on Bread, published over 30 years ago.
I was fortunate to meet James Beard several times when he came to dinner at Chez Panisse. In the years after he passed away, we’d get all sorts of luminaries coming through our kitchen, people like James Beard, Jane Grigson, and Richard Olney, who were really wonderful cooks and writers.
The most charming thing about this simple Persimmon Bread recipe is that Beard gives bakers an inexact amount of an ingredient: sugar. So go ahead just this one time to improvise a little. Although I recommend using the higher amount of sugar, feel free to use whichever quantity you’d like…after all, you have permission from the granddaddy of all cooks, James Beard himself.
Adapted from Beard on Bread by James Beard. Using the higher amount of sugar will produce a moister and, of course, sweeter bread. I often use bourbon, as I like the flavor, but cognac and brandy work well, instead. I'm often asked about making this cake without the liquor and haven't tried it, as the liquor is an integral flavor in the cake. If you want to try it with something else, perhaps black tea or root beer could take its place. But I haven't tried either.
3 1/2 cups sifted flour
1 1/2 teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 2 1/2 cups (400-500g) sugar
1 cup (8oz, 225g) melted unsalted butter and cooled to room temperature
4 large eggs, at room temperature, lightly beaten
2/3 cup (160ml) Cognac or bourbon whiskey (see headnote)
2 cups (500ml) persimmon puree (from about 4 squishy-soft Hachiya persimmons)
2 cups (200g) walnuts or pecans, toasted and chopped
2 cups (270g) raisins, or diced dried fruits (such as apricots, cranberries, or dates)
1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.
2. Preheat oven to 350ºF (180ºC) degrees.
3. Sift the first 5 dry ingredients in a large mixing bowl.
4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.
5. Bake 1 hour or until toothpick inserted into the center comes out clean.
Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too.
In a large bowl, cream together butter and sugar until fluffy. Mix in vanilla. Add eggs one at a time, beating well after each. Add persimmons and water, mixing until thoroughly combined. In a separate medium bowl, whisk together flour, salt, and baking soda. Add flour mixture to batter along with nuts.
large, very ripe Hachiya persimmons 1 /3 cup buttermilk 2 tablespoons finely grated orange zest 1 cup sugar 2 large eggs Preparation Step 1 Preheat oven to 350°. Butter and flour a 9x5x3" loaf pan....
In large bowl, mix flour, sugar, baking soda, salt and nutmeg. In medium bowl, stir persimmon puree, melted butter, sour cream and eggs with whisk until blended. Add persimmon mixture to flour mixture; stir just until dry ingredients are moistened. Stir in …
Step-3: In a seperate bowl, beat eggs and sugar for 3 minutes, until think and pale in color. Add melted coconut oil (make sure that it has cooled to lukewarm) and beat for an additional minute. Step-4: Mix in half the flour mixture, …
Find your favorite persimmon recipes below and have a go trying some tasty treats that will quickly become your new go-to recipes. Source: saveur.com. 1. Lemon Glaze Persimmon Bars. There’s nothing easier to graze on throughout the day than a delicious bar. Making them homemade is even better and this lemon glaze recipe is a great one to have ...
Instructions. Preheat the oven to 350°F (175°C), and place parchment in or butter a 4x8 inch loaf pan. Cut the top of the persimmons and scoop out the flesh, leaving the outer layer of skin behind. In a mixing bowl, use two forks to mash the persimmon flesh into a puree (or blend it in a blender or food processor).
In a standing mixer fitted with the whip, or with a hand beater or whisk, beat together the eggs and sugar until thick and they ribbon when lifted with a spatula, 5 to 8 minutes. Beat in the melted butter or oil, the yogurt, persimmon purée, and vanilla and beat until the persimmon purée has blended into the mixture.
This spiced persimmon bread recipe is one of the easiest ways to use ripe Hachiya persimmons. Brown butter, dates, and walnuts add a nutty, caramelized flavor. Persimmon Bread Recipe: Tips for Making Persimmon Bread - 2022 - MasterClass
The perfect persimmon Bread REcipe. Ingredients. 2 c sugar; 3 c flour; 2 tsp baking soda; 2 tsp baking powder; 1 tsp cinnamon; 1/2 tsp salt; 2 eggs, beaten; 1 c milk (your choice; I use 2% or almond) 2 tsp vanilla; 3 TBSP melted butter; 2 c persimmon pulp; 1 c chopped dates; optional: 1 c chopped nuts; optional (but recommended!): 1 c chocolate chips; Instructions
Whisk together flour in a medium bowl and set aside. Prepare persimmon pulp by removing the skin and leafy top. Place in a small bowl and mash with a fork. Add baking soda to persimmons. In a medium bowl combine sugar, oil, eggs, spices and salt. Blend until smooth. Alternatively mix in flour mix, persimmon, and water.
Add the dark brown sugar, sour cream, vanilla, vinegar, ginger, orange zest, nutmeg, eggs, 1 cup of the persimmon puree and 1 1/4 teaspoons salt and …
Preheat oven to 350°F. Grease an 8 ½ x 4 ½ inch (or 9 x 5-inch) loaf pan; set aside. In a large mixing bowl, whisk together flour, sugar, salt, baking soda, nutmeg, cinnamon, and cloves. Make a well in the center and add the melted butter, eggs, apple cider, persimmon puree, and vanilla extract.
Preheat oven to 350°F. Butter two loaf pans and dust with flour. In a bowl, mix together flour, sugar, baking soda, salt, and nutmeg. Make a well in the center.
In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend until smooth. Mix in persimmon pulp and water alternately with flour. Divide batter into the prepared pans, filling each pan 2/3 full. Bake for 1 hour in the preheated oven, or until a toothpick inserted comes out clean.
Place in a food processor or blender, and pulse until pureed and completely smooth. Step 3 : In a large bowl, cream the butter and honey using a hand or stand mixer. Add the eggs, persimmon puree, and vanilla. Stir to combine. Step 4: In a smaller bowl, combine the flour, salt, baking soda, and spices. Stir to combine.
Making my persimmon bread recipe. Grease a 9×5 loaf pan with oil or butter. Set aside. Mash the persimmons with a fork and set aside. Preheat the oven to 350 degrees F (177 degrees C). Brown your butter. Heat butter over medium heat until it fully melts. Lower to low heat and cook until the butter turns a golden yellow color.
Use a stand mixer to cream the butter and sugar together until it becomes smooth. Add the eggs and vanilla and mix until well blended. Add the persimmon pulp and mix again, stir in the dried cranberries and nuts. Pour the batter into a loaf pan. Bake for 55 to 60 minutes.
How To make Persimmon Bread. Preheat oven to 350 degrees F. Oil and flour two small loaf pans. Mix all wet ingredients in a large bowl. Mix all dry ingredients in a large bowl. Add wet ingredients to dry ingredients. Pour into loaf pans. Bake for 60 – 75 minutes, or until a knife poked into the center comes out clean.
Persimmons, vivid orange fruits of autumn, have been cultivated in parts of Asia for at least 1,000 years, but remain mysterious to many Americans.We're finally catching up these days, and that means that we're discovering ways both new and old for making great use of persimmons in savory preparations as well as sweet ones throughout fall.. The two varieties …
The persimmon is an underrated fall fruit that deserves the same hype as pumpkins. Here's what you need to know about choosing and storing them, plus our favorite persimmon recipes.
Persimmons, vivid orange fruits of autumn, have been cultivated in parts of Asia for at least 1,000 years, but remain mysterious to many Americans. We're finally catching up these days, and that means that we're discovering ways both new and old for making great use of persimmons in savory preparations as well as sweet ones throughout fall.
The two varieties commonly available here are Fuyu and Hachiya. Before you buy a persimmon, it's important to know which type you're considering, because that will affect how and when to prepare it. Fuyu is the squat persimmon with a rounded bottom pictured here. It can be eaten when firm or soft. To choose a fuyu, look for one with taut skin free of blemishes. When it's firm, simply cut away the leaves, and wash or peel, then slice it as you would an apple; it is crunchy and sweet, and best for salads. To eat it when soft, store at room temperature until it gives to the touch, similar to a tomato.
The Hachiya persimmon, on the other hand, has an elongated, heart-like shape. It should only be eaten when very ripe; when firm, the Hachiya is so astringent it can make your mouth dry to the point of numbness. It will ripen at room temperature and once ripened, the luscious, aromatic fruit is unforgettable. It can be ripened far past the point at which you might throw away most other fruits; when the skin appears almost translucent and the fruit feels mushy, you can bake with it—or slice off the top and eat its jelly-like contents right away.
Ahead, our favorite ways to enjoy these delicious fall fruits.
Credit: Bryan Gardner
Wedges of firm fuyu persimmon wrapped in paper-thin slices of bresaola (an Italian air-dried beef) are a contemporary twist on prosciutto and melon. No recipe required.
In the style of traditional English winter puddings, this spiced cake is steamed slowly on the stovetop and served warm. Soft (to the point of mushy) Hachiya persimmons with their deep, sweet flavor are used in the batter. Once the cake is cooked and turned out of its mold it can be garnished with dried Fuyu persimmon slices.
Credit: Bryan Gardner
Simple yet sophisticated, these no-recipe toasts are the ultimate fruit and cheese appetizer. A quick turn under the broiler brings out the flavor of the persimmon, and turns the cheese perfectly melty.
Credit: Martyn Thompson
The best salads are a medley of textures, flavors, and colors. Arrange all the ingredients for this one as a composed salad, or simply toss together. The sweetness of fuyu persimmons and beets balances the sunny acidity of citrus and crisp, bitter greens, hitting all the notes.
Credit: Aaron Dyer
The best one-ingredient fall dessert and another no-recipe needed persimmon idea. Firm Fuyu persimmons can be frozen for eight hours (or up to a month), which softens and preserves them. To serve, cut off the tops with a serrated knife and spoon out the sweet, custard-like frozen fruit. Similarly, soft Fuyu and Hachiya varieties can also be frozen, and once defrosted the flesh will be soft enough to blend into a recipe.
Credit: William Brinson
A pork roast with greens and persimmons makes a beautiful—and simple—autumn dinner. Use firm or semi-firm fuyu persimmons; there's time for them to soften in the oven, where they'll be seasoned with sizzling pork fat before being splashed with an amber, nutty Marsala wine.
Credit: Raymond Hom
Poached in a bewitchingly spiced syrup with cinnamon and star anise, firm or semi-firm Fuyu persimmons will be a treat spooned over vanilla ice cream. Serve warm or make ahead and store in the refrigerator.
A perfect dinner salad for the late fall and winter, this is a mixture of the season's best bitter greens mellowed by sweet fuyu persimmons, walnuts, and bright pomegranate seeds.
Credit: Beatriz DeCosta
This fantastically simple dessert is a surprising and delicious way to end a winter meal. Ripe fuyu persimmons are halved, drizzled with honey, and broiled until caramelized.
Your favorite childhood snack gets way more sophisticated when you pair persimmons with pineapple.
Credit: Raymond Hom
Elevate a simple green salad with sweet-tart persimmons and buttery pistachios. It's the perfect way to round out any fall meal.
Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins. 5. Bake 1 hour or until toothpick inserted into the center comes out clean.
Preheat oven to 350 degrees and spray an 8.5 in x 4.5 in loaf pan with nonstick spray.**. In a large bowl, whisk together both flours, baking powder, baking soda, salt, and spices. Set aside. In a medium bowl, whisk together the sugar, honey, yogurt, eggs, and butter. Add the persimmon puree and whisk to combine.
Brown sugar, buttermilk, raw pecans, and roasted persimmons combine to make a quick bread that is slightly sweet, a little bit chewy, and crisp around the edges. I've been eating the loaf once slice at a time this week, toasted and smeared with a little salted butter.
Preheat the oven to 350 degrees F. In a large bowl, blend sugar and oil. Mix in the applesauce and persimmon puree. Add the flour, baking powder, baking soda, nutmeg, ground cloves, and cinnamon and mix until thoroughly combined. Add to …
Preheat the oven to 350 degrees. Grease three 6x3-inch loaf pans. In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp. In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg and salt. Blend until smooth.
Roasted Venison with Foie Gras and Celeriac Slaw, Hedgehog Mushrooms and Persimmon. Recipe | Courtesy of Joachim B Splichal. Total Time: 1 hour 40 minutes. 3 Reviews.
Combine flour, soda, salt, and mace; set aside. Advertisement. Step 2. Combine sugar, eggs, bourbon, and persimmon pulp; mix well. Add persimmon mixture and butter to flour mixture, mixing well. Stir in raisins and pecans. Step 3. Spoon batter into a …
8. Crockpot Persimmon Applesauce. If you love trying the different applesauce variations from Motts, you must make your own persimmon applesauce. You’ll only need five ingredients – apples, persimmons, lemon juice, vanilla extract, and water – and it takes about 10 minutes to prepare it for the Crockpot.
Preheat oven to 350°. Line two 8" x 4" loaf pans with parchment paper, set aside. In the bowl of a stand mixer, add in the persimmon pulp, eggs, bourbon, butter, vanilla, and sugar. Mix on low until well-combined. In a medium-sized mixing bowl, sift together the nutmeg, cinnamon, salt, baking soda, and flours.
Step 1 Preheat oven to 350°F and butter 2 loaf pans. #SpoonTip: If you don't have 2 loaf pans, you can use a muffin tin and make persimmon muffins instead. Step 2 Add flour, sugar, salt, nutmeg, cinnamon, and baking soda to a large mixing …
In a large mixing bowl, combine the brown sugar with the olive oil and mix to blend. Then add the eggs and egg yolk and mix again. Once it's smooth, stir in the fresh ginger, vanilla, cinnamon, cloves, ground ginger, and salt. Fold in the flour and mix just until it's fully incorporated. Then fold in the grated persimmon and crystallized ginger.
Mix the soda into the persimmon pulp. Add to sugar mixture. Sift flour with cinnamon and salt. Add coarsely. chopped nuts to the flour mixture. Fold into the persimmon mixture. Pour. batter into oiled 3-by-4-by-9-inch pan. Bake at 325 degrees for 1 hour and.
Pour the batter into the prepared loaf pan and bake for 45 minutes or until a skewer or toothpick inserted into the centre comes out clean. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
2. In a wide bowl, whisk the dry ingredients - flour, sugar, baking soda, nutmeg, and salt and set aside. 3. In a small bowl, combine wet ingredients - egg, milk, melted cooled butter. Whisk until egg mix well with milk. Add into dry ingredients along with pureed persimmon, mashed banana, nuts and raisins (if using). 4.
Preheat your oven to 350 degrees F. Grease 8x4-inch loaf pan and set aside. In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, …