Persimmon Bread
Persimmon Bread
Persimmon Bread
Persimmon Bread
Servings Prep Time
2loaves 15minutes
Cook Time
45minutes
Servings Prep Time
2loaves 15minutes
Cook Time
45minutes
Ingredients
  • 3cups all-purpose flour
  • 2teaspoons baking powder
  • 1teaspoon baking soda
  • 1teaspoon salt
  • 1teaspoon ground cinnamon
  • 3 large eggs
  • 2cups granulated vanilla sugar
  • 1/4cup buttermilk
  • 1cup (8 ounces; 250g) melted butter
  • 1 1/2teaspoons pure vanilla extract
  • 3/4cup golden raisins
  • 1teaspoon ground ginger
  • 4cups grated persimmonsfrom about 8 medium-sized fuyu, unpeeled
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line 2 standard loaf pans (about 8-1/2 x 4-1/2 inches; 20 x 1- x 6cm) loaf pans with parchment paper.
  3. Sift together the dry ingredients on a piece of parchment paper.
  4. In a bowl, whisk together eggs and sugar until pale yellow and light, then add the buttermilk, the melted butter, the vanilla extract, mix well, then slowly mix in the dried ingredients, just until combined. Fold in the raisins and the grated persimmon, then pour half the batter into each pan.
  5. Bake in the center of the oven until the cakes are puffed, golden, and a sharp knife blade inserted in the center comes out clean, 40 to 45 minutes.
  6. Remove from the oven and let cool for 10 minutes, then turn the breads out onto a cooling rack, and let cool before slicing.