After collecting wild native persimmons in my last video, I wanted to show how I make my favorite persimmon bread recipe. It’s super simple and tastes just like fall, perfect for breakfast with a warming, cozy cup of coffee.
And because persimmons have a similar flavor to pumpkin, you can use them anywhere you might use that as a substitute–or you can sub pumpkin pulp in this sweet bread recipe too.
I love gathering wild foods from my land to make delicious food.
Persimmon Bread
TIME:
70 min
|
SERVINGS:
8-10
HARVEST:
Native wild persimmons or pumpkin, pecans or native foraged nuts
| INGREDIENTS |
|---|
| 1 1/2 cups al-purpose flour |
| 1 cup sugar |
| 1/2 tsp. balking soda |
| 1/2 tsp. baking powder |
| 1/2 cup vanilla yogurt |
| 1 cup persimmon pulp (or pumpkin) |
| 2 eggs |
| 1/2 tsp. salt |
| 1/2 tsp. cinnamon |
| 1/4 tsp. nutmeg |
| 1/4 tsp. cloves, ground |
| 1 cup pecans (or other in-season nut) |
DIRECTIONS:
- Pulp your persimmons to remove seeds. You should have at least 1 cup to work with.
- Preheat oven to 350F degrees.
- Whisk dry ingredients.
- Whisk wet ingredients and then add it to the dry ingredients, mixing well.
- Butter the edges of your loaf pan. Then add 1-2 Tbsp. of sugar and roll it around in the pan to coat over the butter layer (this gives it a nice caramelized crust and helps keep it from sticking).
- Add the mixed batter to the buttered/sugared pan. Top with nuts.
- Bake at 350F degrees for about 1 hour, or until a toothpick comes out of the center clean (this timing could vary depending on your oven and carious local conditions).
- Remove from the oven and tip out onto a drying rack so the edges can cool and harden slightly.
- Once the bread is cool enough to handle, slice and serve it spread with butter.
