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Author Notes: This recipe comes from my friend Catherine, whose neighbor had a persimmon tree. Cathy sent me home from LA with a bag of ripe persimmons and a version of this recipe, many years ago.This makes a dense bread that resembles the texture of a plum pudding, hence the name. Do not make the mistake I made last year when I used Hachiya (in my photo) instead of Fuyu persimmons. The Hachiya never get soft as do the Fuyus. NOTE: don't go out and buy walnut oil. Any vegetable oil will do. —Lizthechef
Makes 1 loaf
- 1 cup persimmon pureé
- 2 teaspoons baking soda
- 3/4 cup light brown sugar
- 1 cup unbleached all-purpose flour
- 1 pinch kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 teaspoon Meyer lemon zest (or any lemon zest)
- 1 tablespoon walnut oil
- 1/2 cup chopped walnuts
- Preheat oven to 300 degrees.
- Combine the persimmon pureé with the baking soda and set aside.
- Using a large bowl, mix together the sugar, flour, salt, cinnamon and ginger.
- Beat the eggs slightly, stir in the milk and add to dry ingredients.
- Add the persimmon-soda mix, the vanilla, lemon zest, oil and nuts to the batter.
- Turn the batter into a bread pan that has been lined with buttered parchment paper.
- Bake for 1 hour. Allow "pudding" to rest 15 minutes before turning out onto a rack to cool before serving.
- This recipe was entered in the contest for Your Best Persimmons
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