Three more persimmons finally ripened (well, one was borderline, but I left out the hard chunks and it served well), so it was time for more baking! This time, I decided to make a quick bread… it turned out to be anything but quick, but worthwhile. The persimmon was subtle, but definitely present, and the bread was flavorful and well-textured. Bet it would have been even tastier if I hadn’t forgotten the salt!
I adapted a recipe from James Beard’s Beard on Bread, as presented by David Lebovitz, cutting it in half and omitting or substituting a handful of ingredients. I might try it with a bit of molasses next time, or the cup of raisins originally called for. But I was pretty satisfied with how this turned out. Could never compete with pumpkin or banana bread, but a great way of using up three ripe persimmons (Tip: Once each ripens, store it in a plastic bag in the fridge. You can also put the others in a sealed paper bag with an apple or apple piece for a couple days to hasten ripening, or supposedly freezing and then thawing them is another way to “cheat.”)
This time, rather than just taking out the seeds and mashing up the persimmons a bit with the spoon, I whisked them and then pushed them through the sieve. This made a smooth puree, which may have helped with the texture, but was certainly more trouble. With completely ripe persimmons, whisking would probably be adequate.
1 1/3 cup flour (I mixed all-purpose and whole wheat)
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. nutmeg
1 cup sugar
1/2 cup oil
2 eggs, lightly beaten (or flax eggs)
Pulp of three persimmons (or about 1 1/3 cup)
1 cup chopped pecans (or walnuts)
Grease a 9″ loaf pan. Sift together flour, salt, baking soda, nutmeg, and sugar. Preheat oven to 350ºF. Make a well in the center, pour in persimmon pulp, oil, and egg, and stir in. Fold in nuts, and scrape into loaf pan. Bake 50-60 min. until toothpick inserted in center comes out clean. Let cool about 10 minutes in pan, then turn onto cooling rack and let cool completely before serving. Enjoy!