We have many acres of orchards throughout the Stepladder Ranch property, but only one hachiya persimmon tree. We have to say, we look forward to seeing it bloom every winter and get excited for all the persimmon recipes to try.
The hachiya persimmon is an interesting fruit to say the least. It has to be fully ripe, basically like jelly to the touch, to be eaten without the tannens taking over your palate and being too bitter to eat. When fully ripe, the hachiya has a honey-like flavor that is amazing in baked goodies like bread, cones and cookies.
Here's an easy persimmon bread recipe to try with your next haul of hachiya's - pair with some whipped Cultured Butter for a special morning treat with coffee or tea.
Ingredients
(yields 1 loaf)
- 2 eggs
- 1 1/2 c all-purpose flour
- 3/4 c sugar
- 1/2 tsp salt
- 1/2 c vegetable oil
- 1 tsp cinnamon
- 1 c persimmon pulp, no skins
- 1/2 c chopped nuts (walnuts or pecans)
- 1 tsp baking soda
- Cultured Butter, for serving
- Optional ingredient swaps and additions: dried cranberries, raisins; you could also add a diced fuyu persimmon for additional persimmon flavor and crunch
Directions
- Preheat oven to 325 F
- Oil a 9x4 loaf pan
- Cut persimmons in half; scoop persimmon pulp into a bowl and mash together to form a marmalade-like mixture/pulp, set aside
- In one bowl combine dry ingredients - flour, spices and baking soda
- In another bowl mix wet ingredients - eggs, sugar and oil; then add the persimmon pulp, stir to combine
- Fold in dry ingredients, then add nuts or dried fruits
- Pour batter into baking pan
- Bake 50-65 minutes or until tester inserted comes out clean
- Serve warm with Cultured Butter
