Easy Cooking

Persimmon Bread Every year around this time, my in-laws gave us many persimmon…

Persimmon Bread 😋

✴️Every year around this time, my in-laws gave us many persimmons from their backyard, so this year I decided to keep some overripe for baking purpose
✴️The bread is super moist and crunchy with the variety nuts

Dry Ingredients:
👉All-purpose flour x 180g
👉Salt x ¼ teaspoon
👉Baking soda x 1 teaspoon
👉Baking powder x 1 teaspoon
👉Cinnamon x 1 teaspoon
👉Pumpkin pie spice x 1 teaspoon
👉Ground ginger x 1 teaspoon

Wet Ingredients:
👉Full Egg (room temperature) x 2
👉Vanilla extract x 1/2 teaspoon
👉Unsalted butter room temperature (plus more for greasing your loaf pan) x 113g
👉Sugar x 115g
👉Persimmon puree x 200g

Fillings:
👉Almond slices
👉Walnuts
👉Cashews
👉Persimmon Fuyu preferred, thinly sliced for garnish/decoration

Instructions
➡️Lightly grease your 9x5x3 loaf pan
➡️In a medium bowl sift the dry ingredients
➡️Have the Kitchenaid bowl, mix the butter and sugar. Add egg with the vanilla extract
➡️Add the persimmon puree
➡️With a spoon or rubber spatula, add the flour mixture to the wet ingredients 1/2 at a time
➡️Mix with a rubber spatula until just incorporated
➡️Convection bake with 350F and cook 50 minutes until a toothpick inserted into the center comes out clean

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