Hachiya Persimmon Bread
By: Gina Marie Barone
Published: Monday, January 10, 2011 - 10:24am

Ingredients




1 cup Hachiya Persimmon Pulp: about 2, very ripe
2 teaspoons Baking Soda
2/3 cup Water
2 cups Agave Nectar: one 23.5 oz. bottle
1 cup Vegetable Oil
4 Eggs
3 teaspoons Ground Cinnamon
1 teaspoon Ground Nutmeg
1 1/2 teaspoons Table Salt
3 cups Unbleached White Flour: A.P
1 cup Chopped Walnuts

Preparation

1 Preheat oven to 325. 2 Cut top off of persimmon and gently scoop out flesh with a spoon. Puree until smooth. 3 Mix Persimmon Pulp, Baking Soda, and Water. Set Aside. 4 In a large bowl, mix:  Agave, Oil, Eggs, Cinnamon, Nutmeg, and Table Salt. 5 Add Persimmon mixture to Egg mixture in large bowl. 6 Alternate wet ingredients with flour. Mixture will be wet and lumpy. Do not over mix. 7 Fold in Walnuts. 8 Spray loaf pans with non-stick cooking spray. Place on a sheet pan. 9 Distribute batter into loaf pans and bake for 55 minutes. 10 Let bread cool completely on racks before un-molding.

About


I converted this recipe to be sweetened with Agave Nectar. If you prefer to use White Sugar, use 3 Cups. Change the oven temp to 350 and bake almost an hour.
Persimmons are in season just in time for the holidays and this recipe makes enough loaves for yummy presents!