Persimmon Bread – Sugar and Spice and everything yummy…….OH Yeah!
Hi Friends…..it is Persimmon harvest time here on the Farm.
My brother lives on the property where he, my sister and I grew up and on that farm there is a large Persimmon tree that always produces lots of the sweetest persimmons around.
Every year my mother gathers the persimmons and makes the most delicious persimmon recipes ever and also put up lots of Persimmon Pulp in the freezer for baking during the winter season.
During harvest I like to make a couple of recipes with the fresh pulp and also freeze pints of pulp for later baking.
One of my favorite recipes is Persimmon Pudding, which really is more of a very moist cake texture than a pudding.
I shared that recipe last Fall. Click HERE to get my Persimmon Pudding recipe.
Persimmon Bread Recipe
So today I am sharing my recipe for Persimmon Bread that I like to bake in tin cans.
I think you will love it.
Now days you can purchase persimmons at your local Farmers Market or Grocery store.
If you can’t find persimmons in your area, you can also use pumpkin in place of the persimmon pulp.
Mixing the Pulp
1 – 1/2 cups of pulp and you can have this sweet, moist savory bread in about an hour.
Fresh persimmon pulp.
I love baking the bread in tin cans, this reminds me of how my grandmother would bake different items.
Living through the depression taught people to not waste anything and to use what you have.
An empty coffee can really makes a nice size loaf.
Fill tin can with persimmon pulp about 2/3 full.
Golden brown in about 55 minutes.
Bread will slide right out of the tin can, a perfect little loaf of Persimmon Bread.
Sprinkle with confectioners sugar right before serving. DELICIOUS!
Tie a little Twine & Tag around the tin can and cover with plastic wrap and this would make a perfect host gift or Christmas gift.
Thanks for spending time reading my blog today. Do you have persimmon recipes? I would love to hear from you. Email me at email@example.com or comment below.
Enjoy your day!
- 3 - cups of Self-Rising Flour
- 3 - eggs
- 1 - stick of butter (softened)
- 2 - cups of sugar
- 1 1/2 - cups of persimmon pulp
- 1 1/2 tsp. of vanilla
- 1 - tablespoon cinnamon
- 1 - tsp. cloves
- 1 - cup of milk
- Makes Two Loafs
- Preheat Oven: 345 degrees
- Spray tin can or loaf pan with cooking spray.
- Mix eggs, milk, vanilla, butter. Add cinnamon, cloves and flour.
- Stir until well blended.
- Pour into baking containers about 2/3 full
- When bread is baked cool 15 minutes, run knife around sides of container, turn upside down onto cooling rack. Bread should slide right out.
- Bake for 55 minutes or until toothpick comes out clean.
- Do Not over bake
- Cool for 5 minutes
- Run knife around edge of tin can.
- Turn can upside down onto wire cooling rack
- Bread should slide out.
- Garnish with powered sugar and cool whip