Persimmon Bread
A moist and flavorful quick bread made with ripe Hachiya persimmons, enriched with butter, whole wheat flour, and warm cinnamon spice. Orange zest and raisins add extra depth of flavor to this seasonal treat.
Ingredients
- •½ cup unsalted butter
- •¾ cup all-purpose flour
- •½ cup raisins
- •¾ cup whole wheat flour
- •1 teaspoon baking soda
- •1 teaspoon kosher salt
- •1 teaspoon ground cinnamon
- •4 whole Hachiya persimmons
- •⅓ cup buttermilk
- •2 tablespoons orange zest
- •1 cup sugar
- •2 whole eggs
Cooking Instructions
- 1.
Preheat oven to 350°F. Butter and flour a 9x5x3" loaf pan. Tap out excess flour.
5 min
- 2.
Combine raisins and 2 tablespoons hot water in a small heatproof bowl. Let steep for 20 minutes to plump raisins (or microwave for 15 seconds).
20 min
- 3.
In a medium bowl, whisk together 3/4 cup all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon. Set aside.
5 min
- 4.
Scoop persimmon flesh from skins into a blender. Purée until smooth. Transfer 1 cup purée to a medium bowl (reserve any remaining purée for another use). Whisk in buttermilk and orange zest. Set aside.
10 min
- 5.
Using an electric mixer, beat 1/2 cup butter in a medium bowl until light and creamy, about 2 minutes. Add sugar and beat until light and fluffy, 3-4 minutes longer. Add eggs, one at a time, beating until mixture is well combined. Gradually add persimmon mixture; beat until well combined. Add dry ingredients in 3 batches, beating just until incorporated. Fold in strained raisins.
15 min
- 6.
Pour batter into prepared loaf pan. Bake until a tester inserted into center comes out clean, about 1 hour.
60 min
- 7.
Let bread cool in pan for 20 minutes. Unmold and let cool completely on a wire rack.
20 min