I love persimmons. I first ate one about 2 years ago when my roommate at the time handed me a slice of something orange and a bit slimy and said, "Here, eat this," and since then, I've looked forward to persimmons in their season almost as much as I look forward to summer peaches. But just as I turn to pies and cobblers when the bounty of fresh peaches becomes too much for plain eating, sometimes I find persimmons need a bit of baking to keep them interesting through the season-hence, this bread. I suppose you could bake it in a loaf pan if you wanted, but the skillet maximizes surface area and leaves you with more caramel crust which is, in my opinion, the best part of any sweet quick bread. The recipe was adapted from a whole bunch of such quick bread recipes -- I can't say I came up with the general formula, but the exact proportions here are all mine. —summersavory
The best thing about this bread: it improves with age. On the day I made it, I couldn’t taste much of the persimmon, but the flavor popped more the longer I let the bread sit. The flavors were still fairly light, but became much more vibrant on the second day. The bread also remained extremely moist overnight. I would have never thought to include this flavoring in homemade bread but I’m happy I did -- and I plan to make this again! —pdagnes1
See what other Food52ers are saying.