December 3, 2010

Persimmon Quickbread

Meet the persimmon.

It's a peculiar fruit with a short season that makes its appearance coyly between the quince's and heirloom apples. It looks like a bright orange tomato both inside and out, but has a sweet taste and texture akin to applesauce. In short, it's lovely. I've been eying them at Whole Foods for a while, but at $1.99 each, I couldn't justify buying one. Well, they're on sale now, so of course I stocked up to make something pretty special.

I've made a lot of quickbreads in my day, but this tops them all. It's just sweet enough to work for both dessert and breakfast, has a spicy warmth from touches of cinnamon and clove, and has a perfect crunch from homemade candied pecans.

Between a "test piece" yesterday afternoon, a late night snack, and breakfast, I have managed to polish off half the loaf myself - so it is really, really good. If you can't find persimmons, sub applesauce, pear sauce or even pumpkin, but if you can find them then I highly recommend using them.

Persimmon & candied pecan quick bread

- 1 3/4 cup flour (I used white spelt)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup sugar
- 1/2 cup chopped candied pecans
- 1 1/2 tsp cinnamon
- 1/2 tsp clove
- 1/2 tsp nutmeg
- 1/4 tsp salt

- 1 cup persimmon pulp (~3 large fruit)
- 1/2 cup butter (1 stick), melted
- 2 eggs (or flax eggs)
- 1 tsp vanilla

- Preheat oven to 350.
- Chop persimmons and puree them in a food processor until smooth. Run through a sieve if you prefer a smoother texture. Set aside.
- Combine dry ingredients in a mixing bowl. In another bowl, combine wet ingredients. Pour wet ingredients into the dry and stir until batter forms. Press into a greased and floured loaf pan and bake for an hour, or until a toothpick comes out of the center clean. Allow to cool, then remove from the loaf pan. Store at room temperature for 3-4 days.

Makes 1 loaf

To make candied pecans:

- 1/2 cup chopped pecans
- 1/4 cup granulated sugar
- 1/4 cup water
- 1/2 tsp cinnamon

- Bring sugar, water and cinnamon to a boil in a medium sauce pan and stir until sugar is dissolved. Turn burner to medium low and stir until mixture thickens and enters a "soft ball stage", where sugar mixture retains a ball shape in cold water. Stir in pecans and transfer to a piece of parchment paper. Allow to fully cool, then roughly chop and set aside.

This morning, this happened:

Persimmon bread French toast. Glorious.

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  1. I love persimmons! They were new to me this year, but they arrived in our produce delivery box so I was able to experiment a little. Your bread looks delicious!

    P.S. I just found your blog through the Fitnessista and I have to say that your weight loss story is amazing. I'm sure your posts have inspired a lot of people. :)

  2. @kt

    Thank you! I can't believe it took me this long to try them, they're amazingly delicious.

    Thank you so much. <3

  3. I love quick breads. This looks great and I love the french toast idea too.

  4. @Tiffany

    I would eat that French toast every day if I could.