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Prep Time: 25 Minutes Cook Time: 180 Minutes |
Ready In: 205 Minutes Servings: 8 |
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Use very soft, ripe, heartshaped Hachiya persimmons rather than the smaller, firmer Fuyu variety. If you can't find Hachiyas, substitute 1 cup of canned pumpkin. Stir any leftover purée into yogurt for a sweet breakfast. Ingredients:
1/2 cup (1 stick) unsalted butter plus more for pan |
3/4 cup all-purpose flour plus more for pan |
1/2 cup raisins |
3/4 cup whole wheat flour |
1 teaspoon baking soda |
1 teaspoon kosher salt |
1 teaspoon ground cinnamon |
4 large, very ripe hachiya persimmons |
1/3 cup buttermilk |
2 tablespoons finely grated orange zest |
1 cup sugar |
2 large eggs |
Directions:
1. Preheat oven to 350°F. Butter and flour a 9x5x3 loaf pan. Tap out excess flour.
2. Combine raisins and 2 tablespoons hot water in a small heatproof bowl. Let steep for 20 minutes to plump raisins (or microwave for 15 seconds).
3. In a medium bowl, whisk together 3/4 cup all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon. Set aside.
4. 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). Whisk in buttermilk and orange zest. Set aside.
5. Using an electric mixer, beat 1/2 cup butter in a medium bowl until light and creamy, about 2 minutes. Add sugar and beat until light and fluffy, 3-4 minutes longer. Add eggs, one at a time, beating until mixture is well combined. Gradually add persimmon mixture; beat until well combined. Add dry ingredients in 3 batches, beating just until incorporated. Fold in strained raisins.
6. Pour batter into prepared loaf pan. Bake until a tester inserted into center comes out clean, about 1 hour.
7. Let bread cool in pan for 20 minutes. Unmold and let cool completely on a wire rack.
8. 361 calories, 13 g fat, 58 g carbohydrates Nutritional analysis provided by Bon Appétit
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