This moist, nutty bread is a great way to use persimmon pulp you’ve preserved in the freezer. Yield: one 9-inch loaf.
- 1/3 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 cup persimmon pulp
- 1/3 cup water
- 1-1/2 cups plus 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/3 cup chopped pecans or walnuts
- 1/3 cup raisins, optional
- Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl, cream butter. Gradually add sugar, beating well. Add eggs one at a time, beating well after each addition. Stir in persimmon pulp and water.
- In a separate bowl, combine flour, baking soda and powder, salt, and cinnamon. Add flour mixture to creamed mixture, and mix well. Fold in nuts and raisins, if using.
- Pour batter into a greased and floured 9-by-5-by-3-inch loaf pan. Bake for 50 to 60 minutes, or until an inserted wooden toothpick comes out clean. Cool loaf in pan for 10 minutes, then remove onto a wire rack and cool completely.
For more ideas on how to use persimmons in your baking, check out Persimmons: Sweet as Pie.
Maggie Bullington lives in rural Alabama, where she enjoys growing flowers and food fresh from the farm. She’s blessed to work with her brothers, who handcraft outdoor tools available at Lucas Forge and Wolf Valley Forge.