This wonderful recipe takes pumpkin bread to a whole new level of yumminess and seasonality! Using fresh, local persimmons, which are at the height of their peak in the fall, sparkly apple cider and lots of warm spices, this bread hits all the "oooh" and "aaah" spots. If you’ve got persimmons around, you must try this recipe! And if not, go ahead and sub in pumpkin puree for equally wonderful results. Enjoy!
To make persimmon puree, simply peel and chop fresh persimmons, toss them into a food processor, and puree until smooth. If they are still rather chunky, add just a splash of water or cider to get them smoother; you want them to be about applesauce or pumpkin puree consistency. I used homemade hard apple cider when making this recipe, as well as cider-infused apples that I chopped up, for a tangy, apple-ey kick. Use store-bought cider, buttermilk, or even pumpkin beer in your own baking!
Makes one loaf. Keeps for about a week wrapped on the counter, or frozen for several months.
2 cups white whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon allspice
¼ teaspoon ground cloves
¼ teaspoon sea salt
6 tablespoons butter, melted, cooled
1/3 cup apple cider (may substitute apple juice or buttermilk)
1 ½ cups persimmon pulp (from about 5 persimmons)
1 cup raw sugar
1 cup chopped apples, optional
1 cup chopped nuts, optional
Preheat oven to 350°F. Grease and flour a bread loaf pan; line with parchment paper and regrease and flour.
Sift dry ingredients into a large bowl; mix well. In a separate medium bowl, beat eggs and butter together; add cider and whisk until smooth. Add persimmon pulp and sugar; beat until smooth.
Add wet ingredients to dry ingredients; stir until just smooth. Gently fold in apples or fruits, if using.
Pour batter into prepared bread loaf pan. Place in oven and bake until golden and a toothpick inserted in the middle comes out clean, about 70 to 80 minutes. Cool 10 minutes in loaf pan; invert onto wire rack to cool completely.