Persimmon Bread

Persimmon is a fruit that only ripens in below freezing temps, so often its not good until xmas time, after the first frosts. They're a brilliant orange fruit with sharp brown leaves off the stem. They have no seeds. They are excellent in cookies and fruit breads, like a banana bread, only with persimmon instead of banana inside.

Today I made and baked persimmon breads as gifts for our family friends. Mom is home from the hospital after a couple weeks recuperating from surgery so she's not able to cook these things. I, however, am a skilled and arrogant chef, one who has reached The Next Level, even in baking. I have sufficient experience I can make anything I want, even when the factors and chemistry are fudged. It doesn't matter. I'm just that good. But enough about my Ego.

Banana Persimmon Bread Royale
(hold the Cheese)
Ingredients
5 persimmons, stemmed and washed.
1 cup white sugar
1/2 cup canola oil
2 eggs
1 Teaspoon Vanilla

1 cup all purpose flour
1 Tablespoon Baking Powder
1 Teaspoon salt
1 Teaspoon cinnamon
1/2 Teaspoon allspice
1/4 Teaspoon cloves
1/4 Teaspoon nutmeg
1/2 Teaspoon ground ginger


1 cup raisins, rehydrated in hot water for 10 minutes
1/2 cup dates, seeded and chopped rough
1/2 cup pecans, chopped
optional:
1/2 cup dried apricot, chopped.
1/4 cup Chocolate chips
1/4 cup dried cranberries

Grind persimmons into mash using cuisinart/food processor using blade attachment. Pour result into mixing bowl. Add sugar, oil, and eggs. Mix thoroughly. Add spices and dry ingredients. Mix thoroughly. Add raisins, dates, and pecans, mix gently. It should be the consistency of lumpy pancake batter.

Oil bread pans and fill 2/3 full with batter. Place bread pans in 360'F oven for 45 minutes, then examine carefully. 360'F is below the burning point of sugar so shouldn't overly brown but still rise properly. If bread appears not fully risen or not showing signs of golden brown, raise temp to 375'F and bake another 15 minutes, then test with a toothpick. If pick comes out clean, its done. If comes out gooey, bake another 10 minutes and retest. It is not unusual for a standard bread pan to take 60 minutes to bake, however sometimes they cook faster, depending on moisture.

I based my above recipe on a perfected version of banana bread I developed 7 years ago, using the above spices. You can use banana for this, or even pumpkin. Ripe mango or apple would work here too. The chemistry is similar to sponge cake or pound cake, which is another very slow cooking sweetened soda bread. It is dense but soft, due to the eggs and oil working with the flour to produce something which keeps well and is very delicious thanks to the spices and sweetness. A small slice is loaded with calories and tastes great with eggnog, coffee, brandy, or dessert wine. Thus the value for gifts or serving at holiday dinner parties. It is not too late to bake presents for your family and friends. Do them the courtesy. Happy Yule and Merry Christmas.