Persimmon bread is a favorite recipe of my friend Carol. Her husband gets the ripe persimmons at a golf course where he plays. Carol says that persimmons must be completely soft to be ripe. Keith either picks them off the ground or uses a stick to shake a branch in the tree causing the ripe ones to fall off.
To prepare the pulp, they wash the fruit and remove the stems. They put the fruit in a food mill and stirs until the pulp is removed and only the skin and seeds remain in the mill.
Carol says it is interesting to know that some people believe you can cut the seed apart and you will see a spoon, fork, or knife shape. A spoon means there will be lots of snow this winter, a fork indicates light snow, and a knife indicates "cutting" cold. Everyone they cut open showed a spoon which would mean we will be getting a lot of snow. We will see if we do.
Carol says this bread freezes well.
1 cup persimmon pulp
2 teaspoons baking soda
1 teaspoon lemon juice
2 cups Splenda
1 cup Splenda brown sugar blend
1 cup vegetable oil
1-1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1-1/2 teaspoons salt
1 teaspoon vanilla
1/3 cup water
1/3 cup honey
3 cups all-purpose flour
1 cup walnuts
1 cup raisins
Preheat oven to 350 degrees F. Grease 3 - (6 x 3") pans.
In a small bowl, stir the persimmon pulp, baking soda, and lemon juice. Let stand for 5 minutes to thicken the pulp.
In a medium bowl, combine the sugars, oil, eggs, cinnamon, nutmeg, vanilla, honey, water, and salt. Mix until smooth.
Add the persimmon pulp and water alternately with the flour. Fold in the nuts and raisins.
Pour the batter in the prepared pans and fill 2/3 full.
Bake for 45 minutes to an hour or until a toothpick comes out clean when inserted in center.
Cool for 10 minutes before removing to a wire rack.
To serve, Carol cuts slices in half and spreads cream cheese in between the layers.
I had never eaten persimmon bread until Carol brought it to the December Dinner Club gathering. I loved it.
Thanks Carol for sharing the recipe with me so I could share it with you.