Cooking from the Garden: Persimmons

Sunday, October 27, 2013

With October nearing its close, beautiful orange persimmons are now ripe on the trees and sold at our local farm stand.  Since these are only available for a short time each year, I was happy to get a few to make persimmon bread.  Of course, I took some photos to capture the vibrant autumnal orange fruit along with a few russet mums we still find growing in the garden.  

It has been many years since I have had this persimmon bread, but I remember loving the recipe as a child. Years ago we had a neighbor with a persimmon tree who every fall would make this bread to share.  My mother recently discovered the recipe written in an old cookbook and passed it on to me.  I hope you will enjoy it as much as I do.  It is filled with fall flavor!

Persimmon Bread

Sift together:   2 1/2 cups flour, 2 tsp baking soda, 1 tsp. salt

Add to the above:  2 cups sugar, 1 cup milk, 3 tsp vegetable oil, 2 tsp vanilla, 2 eggs

Stir in:  2 cups raisins (coated in flour), 2 cups chopped walnuts, 2 cups mashed persimmon pulp (use 4 medium size, very ripe) 

Bake in two loaf pans at 350 degrees for about an hour.

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