The Year In Food » Fine Seasonal Eating

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DAY 8: PERSIMMON SPICE BREAD // 12 DAYS OF GOOD STUFF

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I bought some beautiful hachiya persimmons with the intention of making them into hoshigaki. The persimmons sat in the fridge, neglected, until well past their ideal state for the project, which requires them to be firm, and not quite ripe. Like so many fruits that are just on the edge of edibility, these had a new, different destiny in a quick bread.

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These little loaf pans make a great gift-size bread, if you’d like. Or you can use a standard loaf pan. Baking times will be a little different.

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PERSIMMON SPICE BREAD

A simple loaf bread for snacking or gifting. In the spirit of using what’s on hand, sweet potato, pumpkin, or any winter squash would work well. I cribbed the lovely combo of pepitas and cacao nibs from a Gjelina recipe. ;)

1 cup almond flour
1 cup brown rice flour
2/3 cup brown sugar
2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 very ripe, soft Hachiya persimmons
1/3 cup olive oil (I love the spicier Miller’s Blend or Bold and Spicy from my pals at California Olive Ranch!)
3 eggs, room temperature, beaten
Zest of one orange
1/4 cup plus 1 tablespoon pepitas
4 tablespoons cacao nibs, divided

 

Preheat the oven to 350 degrees.

In a large mixing bowl, combine the flours, brown sugar, ginger, cinnamon, cloves, nutmeg, baking powder and soda, and sea salt.

Gently peel the persimmons. (The skin was ripe enough for me to remove with my fingers.) Add the fruit to a smaller mixing bowl and mash any larger pieces with a fork. Remove seeds.  Add the beaten eggs, olive oil and orange zest whisk together. Combine the wet ingredients with the dry, mixing just until everything is thoroughly incorporated. Finally, mix in 1/4 cup of the pepitas and 3 tablespoons of the cacao nibs. Give one final stir to incorporate.

Thoroughly grease and then flour a standard 9×5-inch loaf pan or 2 smaller  3¼” x 5¾-inch loaf pans. Pour the batter into the pan. Sprinkle the remaining tablespoon each of pepitas and cacao nibs on top of the bread. Bake at 350 degrees for 35-40 minutes, until a toothpick inserted in the center comes out clean.  Allow to cool for at least 15 minutes, though longer is preferable.

Tastes amazing with some fresh butter or ghee on top!

 

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