I hope everyone is having a great beginning of the year – I know I am getting ready for the little one arriving in a few weeks. Can’t believe I only have 5 weeks left. Time flies.
The other day I was looking through a Bob Appetite magazine and found this Persimmons Bread recipe there. There are times when you see a recipe and want to try it right away. Well, this was one of those recipes, especially when it says that you don’t need a lot of sugar because the persimmons are sweet. The original recipe had 1 cup of sugar in it and I only used 1/2 cup, I think you can even make this recipe without sugar; it was sweet enough with the raisins too.
This bread was delicious, and is a keeper.
Adapted from: Bon Appetite
Yields: 1 loaf pan | Prep Time: 20 minutes | Baking Time: 60 minutes
1/2 cup (1 stick) unsalted butter plus more for pan
3/4 cup all-purpose flour plus more for pan
1/2 cup golden raisins
3/4 cup whole wheat flour
1 tsp baking soda
1 tsp kosher salt
1 tsp ground cinnamon
2 large persimmons
1/3 cup buttermilk
2 tbsp finely grated orange zest
½ sugar cup sugar
2 large eggs
Preheat oven to 350°. Butter and flour a 9x5x3″ loaf pan. Tap out excess flour.
Combine raisins and 2 tbsp. hot water in a small heatproof bowl. Let steep for 20 minutes to plump raisins (or microwave for 15 seconds).
In a medium bowl, whisk together 3/4 cup all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon. Set aside.
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.
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.
Pour batter into prepared loaf pan. Bake until a tester inserted into center comes out clean, about 1 hour.
Let bread cool in pan for 20 minutes. Unmold and let cool completely on a wire rack.
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