Three weeks ago a women in a Bible study I was leading brought home grown persimmons. I took a few as she couldn’t stop raving about the taste! Last week we received more persimmons in our CSA box. So I figured-now is the time. Thankfully, persimmons have a long shelf life, so the 3 weeks they were chilling in our fridge was fine.
I have never eaten persimmons before and was at a loss of how to use them. Josh mentioned that his mom used to make persimmon cookies as a child, so I decided to try bake something. Our CSA info sheet said persimmon could be a substitute for pumpkin, so I decided to use them in a pumpkin bread recipe, but replace the pumpkin with persimmon. It was a complete and total experiment, and oh my goodness, it was amazing!
- 1 cup of persimmon puree (make sure the persimmons are ripe! Deseed and blend into a puree)
- 1 cup of honey (or other sweetener)
- 2 tablespoons of olive oil (optional)
- 2 eggs
- 3/4 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice (or cloves)
- 2 cups of almond flour
- 1/2 cup of walnuts (optional)
- Preheat your oven to 350 degrees F.
- Combine all the ingredients (in the order listed) in a bowl and blend well.
- Bake in a bread pan for 30 minutes or until the outside is very brown. The darker you go, the better it tastes. It might take a longer or a shorter amount of time depending on how moist your persimmon puree is. When it’s done, a toothpick inserted in the middle should come out clean.
–Adapted from http://comfybelly.com/