Persimmon Bread with Raisins and Pistachios
Today would have been my father's 96th birthday. He died almost 6 years ago, about a month after his 90th birthday. I remember when I was a teenager that he teased me for baking healthy honey-oatmeal cakes, he'd called them 'horse-feed'. I guess this is my way of saying Happy Birthday, Dad, this cake's for you (healthy and delicious).
Last week I had 3 dead-ripe hachiya-type persimmons sitting on my counter. I am on a mission to stop wasting food. I've become sloppy about it lately, buying too much or eating out too often, and there is too much food going to waste in my kitchen. So I needed to do something with these persimmons before they fermented or became moldy. They were perfectly ripe, very soft, no astringency left when I used them.
I was sure there would be a good cake recipe online using persimmons so I searched and found one that I could adapt from Epicurious, Persimmon Cake with Cream Cheese Frosting. I changed it quite a bit here (my version), maintaining the original recipe's basic structure.
Persimmon Bread Recipe
Preheat oven to 350 f. /175 c., coat a loaf pan with butter.
1 cup white flour
1/2 cup whole wheat flour
1/2 cup spelt flour
1 cup sugar (I used coarse crystals)
2 tsp baking soda
1/2 tsp salt
1 tsp cardamon powder
1/2 tsp ground cloves
Toss the dry ingredients together in a mixing bowl
1 stick butter (100 g), melted
Pulp of 3 persimmons
2 eggs
Mix these together and then add to dry ingredients above
1/2 cup golden raisins
1/2 cup roasted (un-dyed) pistachios (roast the nuts while pre-heating the oven), let cool
Add to batter.
Bake for 35-40 minutes.
I made a couple of mistakes with my first try. First, I used very coarse salt which I think overwhelmed the other flavors. Then, I thought it might be too much batter to put in one pan so I split it between two which made two loaves too flat. So I would just use one pan.
Today would have been my father's 96th birthday. He died almost 6 years ago, about a month after his 90th birthday. I remember when I was a teenager that he teased me for baking healthy honey-oatmeal cakes, he'd called them 'horse-feed'. I guess this is my way of saying Happy Birthday, Dad, this cake's for you (healthy and delicious).
Last week I had 3 dead-ripe hachiya-type persimmons sitting on my counter. I am on a mission to stop wasting food. I've become sloppy about it lately, buying too much or eating out too often, and there is too much food going to waste in my kitchen. So I needed to do something with these persimmons before they fermented or became moldy. They were perfectly ripe, very soft, no astringency left when I used them.
I was sure there would be a good cake recipe online using persimmons so I searched and found one that I could adapt from Epicurious, Persimmon Cake with Cream Cheese Frosting. I changed it quite a bit here (my version), maintaining the original recipe's basic structure.
Persimmon Bread Recipe
Preheat oven to 350 f. /175 c., coat a loaf pan with butter.
1 cup white flour
1/2 cup whole wheat flour
1/2 cup spelt flour
1 cup sugar (I used coarse crystals)
2 tsp baking soda
1/2 tsp salt
1 tsp cardamon powder
1/2 tsp ground cloves
Toss the dry ingredients together in a mixing bowl
1 stick butter (100 g), melted
Pulp of 3 persimmons
2 eggs
Mix these together and then add to dry ingredients above
1/2 cup golden raisins
1/2 cup roasted (un-dyed) pistachios (roast the nuts while pre-heating the oven), let cool
Add to batter.
Bake for 35-40 minutes.
I made a couple of mistakes with my first try. First, I used very coarse salt which I think overwhelmed the other flavors. Then, I thought it might be too much batter to put in one pan so I split it between two which made two loaves too flat. So I would just use one pan.
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