Persimmon Bread with Pecans is an easy way to enjoy seasonal hachiya persimmons (aka sharon fruit). The loaf recipe gets a delicious honey-like flavor from the persimmons and a lovely texture from the pecans. This cake is a great way to use this winter fruit.
4ripe hachiya persimmonsor 1 ½ cups / 200g persimmon pulp
¾cup(170g, 1 +½ sticks) butterat room temperature
1 ½cups(340g) granulated sugar
2cups(240g) all-purpose flour (plain flour)
1 ½teaspoonsground cinnamon
1cup(100g) pecans, chopped
Preheat the oven to 350F / 175C and lightly grease a 9x5” loaf pan.
If not using store bought persimmon pulp, ensure your hachiya persimmons are very ripe (yield easily when squeezed), cut the tops off, scoop out the soft flesh, add to a blender and puree.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating each one in well, then beat in the vanilla and persimmon puree (the mixture may split slightly, but that’s fine).
Sift in the flour, salt, baking powder, baking soda, cinnamon and nutmeg, then gently stir to combine.
Fold in the pecans.
Pour the batter into the prepared loaf pan and bake for 45 minutes or until a skewer or toothpick inserted into the centre comes out clean.
Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes: Freeze: wrap the completely cooled persimmon bread well and freeze for up to 3 months.
Store in an airtight container on the counter for up to 5 days.
To keep the persimmon bread from sticking, make sure you use a non-stick loaf pan or line your loaf pan with parchment paper.Your butter should be room temperature in order to get the best texture in the bread.If you are using fresh hachiya persimmons for puree, make sure they are very ripe to get the best texture, sweetness and natural flavors of the fruit. Unripe hachiya can be chalky, but ripe they are a honeylike delight!Don’t like pecans? Try using cashews, walnuts or even almonds in their place.Add a touch of dried or fresh ginger to the bread before baking to add a little spicy kick.Fold in some dried cranberries for a bit of tartness and texture.Try adding a small handful of raisins.Freezing: wrap the completely cooled persimmon bread well and freeze for up to 3 months.Storing: Store in an airtight container on the counter for up to 5 days.