In the Smithfield, VA area, the Hachiya persimmon tree fruit is soft, ripe and ready to use in the fall. This recipe is for a moist and delicious bread using fresh persimmons. The persimmons are perfectly flavored with orange, Ceylon True Cinnamon, Nutmeg & Clove powder, 'Craisins' and walnuts. It's a delicious and delightful seasonal treat. Enjoy!
Ingredients:
2 eggs
1 1/2 cups of flour
1/2 cup oil
3/4 cup (white) sugar
1/2 tsp salt
1 tsp Ceylon True cinnamon
1 tsp Nutmeg powder
1 tsp Clove powder
1 1/2 cups persimmon pulp (remove the skin and stem from the fruit and mash the inner pulp so that there are no large chunks)
1 tsp baking soda
1/2 cup chopped walnuts
1/2 cup 'Craisins' (dried cranberries)
1 tsp orange extract
2 Tblspns orange zest
Directions:
Preheat oven to 325 degrees and spray a 9 x 4 inch loaf pan. In a small bowl, combine the flour, spices, salt, nuts, 'Craisins' and the orange zest. In a large bowl, blend the eggs, sugar, oil, and extract. Mix the baking soda into the persimmon pulp and let this mixture sit for about 2 minutes. Add the pulp mixture to the sugar mixture. Fold the flour mixture into the sugar mixture. Pour the batter into the prepared loaf pan. Bake for 75 minutes or until a tester inserted into the center of the loaf comes out clean. Cool on a rack.
Herbs Used In This Recipe....
