Today I am thankful for getting to try new things and having the confidence in my cooking abilities to alter a new recipe and make it my own. Wow! That was a mouthful, wasn’t it?
As you all know, I received some persimmons in my Bountiful Baskets order this past week. We had never tried persimmons before, and I was trying to figure out what to do with them. My sister in law added some to a fruit salad and that was ok. It wasn’t my favorite, but it was edible. So I knew I wanted to find something else to do with them and I wanted it to be special.
After perusing the internet and several recipe sites for quite a while, I finally settled on making a Persimmon Bread. I knew I had enough for that. Although, I have to admit that the cheesecake was calling my name. I just didn’t have enough to make that. So a sweet bread it was going to be. As I pondered over several different recipes, I finally decided to just jump in and tweak the different recipes and make my own. And I wanted to add some Craisins in it. That just sounded good to me. The result was the most delicious and fabulous sweet bread we have ever had. That is saying something, since we are big fans of sweet breads. In fact, my son even suggested that if they had a case of persimmons for sale this week, that I should buy them so we could have this bread all year long. I actually have to agree. I am really, really hoping that we get them again this Saturday. I really NEED to make this again and again.
For those of you who are interested, here is the recipe for my Persimmon Bread.
Brenda’s Persimmon Craisin Bread
1 cup persimmon pulp
2 tsp. baking soda
3 cups white sugar
1 cup olive oil
4 eggs
1 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 1/2 tsp. salt
2/3 cup water
3 cups all purpose flour
1- 6oz pkg Craisins (Or about 1 1/3 cups)
Directions:
Preheat oven to 350 degrees F or 175 degrees C. Grease 3 medium or standard size loaf pans. Be sure to line these with baking parchment paper. This is extremely important! Without the grease AND the parchment paper, the bottom of the bread will stick to the bottom of the pan, no matter how well you think you have greased it. Trust me on this one.
In a small bowl, stir together the persimmon pulp and the baking soda. Let it stand for about 5 minutes to thicken the pulp. (It almost solidifies again, kind of like jello jigglers, so don’t be alarmed. You’ll just break it up a bit before you add it to the batter.)
In a medium bowl, combine the sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend until smooth. Add in the persimmon pulp and water, alternating with flour. Fold in the Craisins. Divide the batter into the prepared pans, filling each pan about 2/3 full.
Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Enjoy!
What are you thankful for today?
Oh yum! That sounds delicious. I’m always concerned that I’m going to waste precious ingredients when I try something new out, but going gluten free has made me get more adventurous.
Congrats on the successful, scrumptious bread!
i have never really tasted persimmons before. I may pick some up at the market and try this bread. They don’t grow this far north.
That sounds yummy!! We may have to try that one sometime!! Hope you don’t mind if I copy and save it to my recipe file! 😉
Wow, good for you Brenda! You should send this one into TOS for the staff bread recipe issue.
Wow, I don’t think I ever would have thought of that. I love to bake, so I’m going to have to try this. thanks for sharing the recipe!
What’s a persimmon? Isn’t that a flower or something?
American food is so “strange” .. LOL! *wink*
Blessings!
ps, I hope when I get to come visit you Brenda, that you intend to make me some of this lovely sounding bread… but skip the cinnamon please, I’m allergic.
The bread sounds interesting and yummy! Mmmm
Brenda, your bread looks and sounds wonderful. Bet it was great warm from the oven!
Have a blessed day!
Cheryl
I’ve never had persimmons but I’m now motivated to try them. ; )
You’ve got my mouth watering~do you ship airmail?? LOL!!! Enjoy! LOOKS yummy!! HUGS!
This sounds (and looks) yummy! I am into trying breads this year as well. My bread of choice is my old standby, Banana Bread. YUMMY. I’ve never had a persimmon before, but not I’m interested.
Thanks!
I meant to say “now I’m interested!” Oops! I got so excited I couldn’t type correctly! LOL
I’ll have to add this to my list of things to try. Although, only one of my boys likes things like raisins and other dried fruit IN things.
Brenda, That sounds delicious! I’m glad you got brave and experimented. I have looked at persimmons in the store and wondered myself what to do with them. I guess I should try this!
seriously, that looks so yummy! congratulations on trying something new and on succeeding!!! 🙂
I have never had this either! It sounds so wonderful–your family is so lucky you like to bake!
I was baking today also!!
I am thankful for Pies!!
Enjoy that yummy looking bread 🙂
That looks yummy. My sister makes persimmon cookies. Those are fantastic too if you find any more persimmons to use 😉 Unfortunately, I don’t have her recipe, but I’m sure there are plenty online to tweak.
I tried your recipe this weekend and everyone loved it. I made one loaf with craisins, one with cranberries and I left one plain. I liked the cranberry one the best. Thanks for sharing.