Thursday, February 26, 2015

Jane Dough's Persimmon Sweet Bread



Often over-looked is the wonderful berry, called Persimmon. Yes, it is in fact a berry, and it's name
means 'divine fruit', or literally 'Wheat of Zeus'. So, why not indulge in the sweetness of a fully ripened Persimmon? Persimmons are high in tannins, and therefore, if eaten soon after harvest, can be bitter. Best, sweetest flavor, is had when this fruit is allowed to rest and fully ripen once harvested.  This is a sweet bread I recently baked for our Breakfast.....Check it out and love a Persimmon today. :)

2 Cups All Purpose Flour
1 Tsp. Baking Soda
1/2 Cup Butter, softened
3/4 Cup Brown Sugar
2 Large Eggs
2 Cups Mashed ripe Bananas
1 Cup peeled , diced very ripe Persimmon (fully ripe, will to some extent have a jelly-like quality and incorporates fully into the batter)
1 1/2 Tsp. Cinnamon
1/4 Tsp. Nutmeg

Grease a loaf pan with nonstick cooking/ baking spray. Preheat oven to 350'.
Cream Butter and Brown Sugar. Stir in Eggs, mashed Bananas, diced Persimmon. Add in Baking soda, Cinnamon and Nutmeg, incorporating well. Finally, Stir in the Flour to fully blend and moisten throughout.

Pour / Spread into your loaf pan. Bake at 350' until golden brown and your bread passes the old toothpick test. ( that is a toothpick inserted into the center, once withdrawn from the bread, comes out clean. ) This bread is great served warm from the oven with your favorite coffee or tea. Enjoy!



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