Persimmon Walnut Quick Bread Loaf
Persimmon Walnut Quick Bread Loaf is a fast and easy bread recipe that can be stirred up in one bowl. And, no mixer or kneading is needed for this simple recipe, which is great for the beginner baker. I was going to make a different kind of quick bread today, but then I saw these perfectly ripe persimmons at the market. Once I saw how plump and juicy they were I knew I had to bake with them.
The Equipment You’ll Need
- A Sifter- I use a sieve to sift my dry ingredients. I find this is the best way to make sure no one gets a mouthful of baking soda.
- A Food Scale- It is imperative to weigh your flour and sugar for this recipe.
- A Food Processor- This is helpful for pureeing the persimmon.
- A 9×5 Loaf Pan- I like to use ceramic pans.
The Ingredients You’ll Need for Persimmon and Walnut Quick Bread Loaf
- All Purpose Flour- Be sure to use all purpose flour, not bread flour.
- Butter- Use unsalted butter.
- Persimmons- You want to use a Hachiya persimmon for this recipe. And, it should be very soft and squishy. My persimmons were so soft that they burst open in their plastic bag somewhere between the market and my house. You need to remove the skin and the pits, and then puree them in a food processor.
How I Made my Persimmon Bread
- First, I made sure to sift all my dry ingredients.
- Next, I melted my butter, and added the rest of the wet ingredients, just until they were blended.
- Of course, I weighed my flour and sugar, and measured everything else very carefully.
- Next, I greased my pan, lined it with parchment, and greased it again. I knew if I didn’t do this my bread would never come out of the pan in one piece.
- Finally, I tested my bread with a toothpick to make sure it was done.
If you’ve never tried persimmons, run out and get some. They are so yummy. And, then, be sure and make this delicious and simple Persimmon Walnut Quick Bread Loaf.
Persimmon Walnut Quick Bread Loaf
A persimmon quick bread with walnuts.
Ingredients
- 1½ cups all purpose flour (180g)
- ¼ tsp. salt
- 1 tsp. baking soda
- 8 tbsp. unsalted butter
- 1 cup granulated sugar (200g)
- 1 large egg
- 1 cup pureed persimmon
- 1 tsp. vanilla extract
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees.
- Sift together the flour, salt, and baking soda and set it aside.
- In a three quart saucepan, over low heat, melt the butter. Then, stir in the sugar, followed by the egg. Then, add the persimmon and vanilla.
- Then, stir in the flour mixture and the walnuts.
- Grease a 9×5 loaf pan with vegetable shortening and dust it with flour. Then, line the pan with parchment paper, and brush it with melted butter.
- Pour the batter in the pan and bake it for 45 minutes, or until a toothpick comes out clean.
Tried this recipe?Let us know how it was!
