Thursday, October 11, 2012

Persimmon Pecan Bread

We've ended up with quite a healthy crop of Pecans this season despite Hurricane Issac, so I'm always looking for ways to incorporate them into my recipes.  Also, down South, it's Persimmon season...a weird fruit similar in shape to a tomato but very sweet when ripe.  They really aren't commercially available because as they ripen the fruit is so tender it tends to break and ooze pulp; you really have to have your own tree or know someone with a tree (and most people are quite accommodating as the fruit spoils so quickly).  I usually try to freeze a good bit and I always use this recipe I adapted from an old 1982 Southern Living Annual Recipe Cookbook.  It's delicious and one of those rare recipes for Persimmons that I find people who love or hate the fruit, love this bread equally!

Persimmon Pecan Bread

  • 6 tablespoons of butter, salted

  • 1 cup sugar

  • 2 eggs

  • 1 cup persimmon pulp

  • 1 teaspoon baking soda

  • 2 cups unbleached, unbromated flour (all purpose is ok but the first choice is best for breads)

  • 1 teaspoon baking powder

  • 1/2 teaspoon fine sea salt

  • 1/2 teaspoon ground cinnamon (for Pensey's fans, I'm using Indonesian Korintje)

  • 1/2 teaspoon ground nutmeg (for Pensey's Fans this is West Indies Ground)

  • 1 cup chopped Pecans

cream butter, gradually adding sugar - beat well.  Add your eggs one at a time, beating well after each addition.  In a separate bowl combine the pulp and soda and let it sit and dissolve.  Blend in the rest of the ingredients with the butter and sugar mixture; stir well.  Add pecans and pulp mixture and beat well.

Pour into a greased 9x5x3 inch loaf pan.  Bake at 350 degrees for 1 hour and 20 minutes.  Cool for 10 minutes.

--Lisa LeBlanc

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