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Persimmon Bread

by
yuxi
Recipe image
Prep40 min
Cook50 min
Servings6
Cook mode

Persimmon Bread

by
yuxi
Instructions
Pre-heat oven at 350.

Grease a bread baking dish(I used parchment paper inside the baking pan)

Mix all dry ingredients except for nuts and dried fruits in a mixing bowl.

Mix all wet ingredients in another mixing bowl. You can use a hand mixer or by hand to mix them.

Pour wet into dry as you slowly stir until well mixed. Add nuts and dried fruits. Stir to mix.

Pour the mixture into the bread pan and bake for 45 to 55 minuets depending on the size of pan, or until a toothpick inserted to the center comes out clean.

Let the bread cool on the rack for 10 to 15 minutes before slicing.
Tags
Bread
Ingredients
  • 3 ½ cups: all purpose flour(I use half/half whole wheat/all purpose flour);
  • 1 ½ teaspoons: kosher salt;
  • 2 teaspoons: baking soda;
  • ¼ teaspoon: ground nutmeg (fresh or jarred);
  • ¼ teaspoon: allspice(could be replaced with cinnamon);
  • ¼ teaspoon: cinnamon;
  • ¼ teaspoon: cardamom (could be replaced with cinnamon);
  • zest from one medium orange;
  • 1 cups: sugar(I didn’t add any sugar and just use the sweetness from persimmon puree and dried fruits such as ripe banana, dates);
  • 1 cup: coconut oil;
  • 4 large eggs lightly beaten;
  • ⅔ cup: Cognac bourbon or whiskey works well too(I used bourbon whisky from TJ);
  • 2 cups: persimmon puree from soften Hachiya or Fuju persimmon(no need the skin);
  • 1.5 cups: walnuts or pecans;
  • 1 cup: mixture of diced dried fruits (such as ripe banana, cranberries, dates, dried coconut shred, apricots, etc.);
Recipe image
Prep 40 min
Cook50 min
Servings6
Cook mode
Unpin
Ingredients
  • 3 ½ cups: all purpose flour(I use half/half whole wheat/all purpose flour);
  • 1 ½ teaspoons: kosher salt;
  • 2 teaspoons: baking soda;
  • ¼ teaspoon: ground nutmeg (fresh or jarred);
  • ¼ teaspoon: allspice(could be replaced with cinnamon);
  • ¼ teaspoon: cinnamon;
  • ¼ teaspoon: cardamom (could be replaced with cinnamon);
  • zest from one medium orange;
  • 1 cups: sugar(I didn’t add any sugar and just use the sweetness from persimmon puree and dried fruits such as ripe banana, dates);
  • 1 cup: coconut oil;
  • 4 large eggs lightly beaten;
  • ⅔ cup: Cognac bourbon or whiskey works well too(I used bourbon whisky from TJ);
  • 2 cups: persimmon puree from soften Hachiya or Fuju persimmon(no need the skin);
  • 1.5 cups: walnuts or pecans;
  • 1 cup: mixture of diced dried fruits (such as ripe banana, cranberries, dates, dried coconut shred, apricots, etc.);