PERSIMMON BREAD

PERSIMMON BREAD

There are a few types of persimmons out here. The ones that you can eat hard or soft, Fuyu, and the ones you can only eat soft, Hachiya. I have tried this bread using a soft Fuyu with but much prefer the richer jammy flavor of the soft Hachiya. The bread isn’t the prettiest, but it sure is delicious. It’s slightly sweet, super moist and the flavor reminiscent of carmel without the use of butter. We eat this bread as is or with some sheep yogurt and extra persimmons puree you’ll have left over drizzled on top. We also eat it as dessert, warm, with a scoop of vanilla ice cream on top.

• 1 cup whole grain spelt flour

• 1/2 cup almond flour

• 1 tsp baking soda

• 1/2 tsp sea salt

• 1 tsp ground cinnamon

• 4 large, very ripe Hachiya persimmons

• 1/3 cup plain goat milk kefir or buttermilk

• 1/3 cup walnut oil or mild extra virgin olive oil

• 3/4 cup coconut palm sugar

• 1/4 cup muscovado brown sugar

• 1 tsp pure vanilla extract

• 2 large eggs

Preheat oven to 350°F

Oil a loaf pan.

In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
Scoop persimmon flesh from skins into a blender. Purée until smooth. Transfer 1 cup purée to a medium bowl (reserve any remaining purée for another use or just snack on it while you make the bread). Whisk in milk. Set aside.

In a separate bowl, whisk oil and sugars until combined. Add eggs, one at a time, beating until mixture is well combined. Add the vanilla then gradually add persimmon mixture; beat until well combined. Add dry ingredients in 3 batches, beating just until incorporated.

Pour batter into prepared loaf pan. Bake until a tester inserted into center comes out clean. Check at 50 minutes; if not done, cook another 5 or 10 minutes.

Let bread cool in pan for 20 minutes. Store in sealed glass container and leave on the counter for about 5 days. Though I doubt it will last that long.