Persimmon Bread

I’ve been very lucky to have been given several bags of free persimmons this year. Depending on where you live they can be kinda pricey, but if you have never tried one it’s well worth the investment. I personally like to eat Fuyu raw and bake with Hachiya. That’s the kind I used for this recipe.

To puree the persimmon, I just threw it in my tiny two-cup food processor, but if you don’t have one a blender will do just fine.

This is a good article about the different types of persimmons (click on the photo):

Ingredients

• 3/4 cups vegetable oil
• 3/4 cups sugar
• 1 cup applesauce
• 1 cup persimmon puree
• 1 3/4 cups flour
• 1/2 teaspoons baking powder
• 1 teaspoons baking soda
• 1/2 teaspoons nutmeg
• 1/2 teaspoons clove
• 2 teaspoons cinnamon
• 1/2 teaspoon salt

Method