Cooking
I've never really gotten into making bread. I do it occasionally, but it's not my passion. When I want to bake something I usually don't have much patience so quick breads are more my style.
There are lots of great quick breads. Two of my favorites are banana bread and persimmon bread. They each use very ripe or over ripe versions of the fresh fruit. For persimmon bread you want to use the Hachiya variety. The Fuyu is rounder shaped than the Hachiya and is a bit crunchy, good for using in salads, it has a pale orange color.
Fresh Hachiya persimmons are really extreme. Their color is almost shockingly bright orange and the texture is downright slimy. Though they are sweet there is sometimes a very bitter after taste to the raw fruit. They sound just awful, but actually they are quite delicious. And if you can't fathom eating them raw, you should really try them in bread because they are no longer bright orange, slimy or bitter. This recipe comes from a neighbor of my parents and is my favorite style of persimmon bread, rich, dark, spicy and almost like a firm pudding in texture.
Persimmon Bread
Ingredients
1 cup sugar
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon salt
1/4 cup milk
1 cup persimmon
1 egg
1 Tablespoon melted butter
Sift the dry ingredients and mix with the wet ingredients. Baked in a loaf pan for 1 hour at 300 degrees.
Enjoy!
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Cooking
Persimmon Bread Recipe
I've never really gotten into making bread. I do it occasionally, but it's not my passion. When I want to bake something I usually don't have much patience so quick breads are more my style.
There are lots of great quick breads. Two of my favorites are banana bread and persimmon bread. They each use very ripe or over ripe versions of the fresh fruit. For persimmon bread you want to use the Hachiya variety. The Fuyu is rounder shaped than the Hachiya and is a bit crunchy, good for using in salads, it has a pale orange color.
Fresh Hachiya persimmons are really extreme. Their color is almost shockingly bright orange and the texture is downright slimy. Though they are sweet there is sometimes a very bitter after taste to the raw fruit. They sound just awful, but actually they are quite delicious. And if you can't fathom eating them raw, you should really try them in bread because they are no longer bright orange, slimy or bitter. This recipe comes from a neighbor of my parents and is my favorite style of persimmon bread, rich, dark, spicy and almost like a firm pudding in texture.
Persimmon Bread
Ingredients
1 cup sugar
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon salt
1/4 cup milk
1 cup persimmon
1 egg
1 Tablespoon melted butter
Sift the dry ingredients and mix with the wet ingredients. Baked in a loaf pan for 1 hour at 300 degrees.
Enjoy!
- Banana Nut Oat Muffins Recipe
These Banana Nut Oat muffins are some of the best muffins I've ever made.I got out of the habit of baking when my stove was replaced. I use my bread machine and my Breville Smart Oven but it's too small for many things. Fortunately I have a...
- Kiwi Matcha Lime Tea Cake Recipe
I remember when kiwi fruit first started showing up in the market and were a real novelty. It's funny to think they were originally named for their brown exterior, because I now think of kiwi as the vibrant green color of the fruit inside. Back in...
- Mocha Banana Bread: Recipe
I read recipes like a scientist would, imagining the results in my head. Like a scientist I also tweak the ingredients and techniques to come up with different results. I rarely follow recipes word for word anymore. Perhaps I'm a mad scientist since...
- Persimmon Dream Terrine Recipe
When fall comes around I am always looking for new things make with persimmons. I have great recipes for persimmon bread, persimmon cookies, and I even like to just scoop persimmon over vanilla ice cream. Looking for a new way to use persimmon was the...
- Apricot Ginger Quick Bread:recipe
I buy bags of dried fruit all the time and promptly forget that I have them. Then one day, I go rummaging around and realize I had better do something before it all turns into an archeological discovery for future generations. I also try to keep small...