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Persimmon Bread


In the Smithfield, VA area, the Hachiya persimmon tree fruit is soft, ripe and ready to use in the fall. This recipe is for a moist and delicious bread using fresh persimmons. The persimmons are perfectly flavored with orange, Ceylon True Cinnamon, Nutmeg & Clove powder, 'Craisins' and walnuts. It's a delicious and delightful seasonal treat. Enjoy!


2 eggs

1 1/2 cups of flour

1/2 cup oil

3/4 cup (white) sugar

1/2 tsp salt

1 tsp Ceylon True cinnamon

1 tsp Nutmeg powder

1 tsp Clove powder

1 1/2 cups persimmon pulp (remove the skin and stem from the fruit and mash the inner pulp so that there are no large chunks)

1 tsp baking soda

1/2 cup chopped walnuts

1/2 cup 'Craisins' (dried cranberries)

1 tsp orange extract

2 Tblspns orange zest


Preheat oven to 325 degrees and spray a 9 x 4 inch loaf pan. In a small bowl, combine the flour, spices, salt, nuts, 'Craisins' and the orange zest. In a large bowl, blend the eggs, sugar, oil, and extract. Mix the baking soda into the persimmon pulp and let this mixture sit for about 2 minutes. Add the pulp mixture to the sugar mixture. Fold the flour mixture into the sugar mixture. Pour the batter into the prepared loaf pan. Bake for 75 minutes or until a tester inserted into the center of the loaf comes out clean. Cool on a rack.

Herbs Used In This Recipe....

#ClovePowder #TrueCinnamon #Nutmegpowder #PersimmonBread

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