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Cozy Persimmon Walnut Bread: Easy Homemade Recipe

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This cozy persimmon walnut bread is a moist, spiced quick bread made with ripe Fuyu persimmons and toasted walnuts. It’s perfect for fall baking, easy to make, and uses simple pantry ingredients.

Ingredients

Scale
  • 2 to 3 very ripe Fuyu persimmons (to yield 1 cup puree)
  • 2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1 tablespoon molasses
  • 1/2 cup vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup walnuts, chopped and toasted
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup buttermilk

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with a strip of parchment paper, leaving an overhang on the two long sides. Set aside.
  2. Wash the persimmons and remove the green tops. Cut them into quarters. Using a fork or potato masher, mash the persimmon flesh in a bowl until you have a chunky puree. Measure out 1 cup (about 240 ml) of this puree.
  3. Spread the chopped walnuts on a baking sheet in a single layer. Toast them in the preheated oven for 5-7 minutes, until fragrant and slightly darkened. Remove from the oven and let them cool completely. Turn the oven off while you prepare the batter, then turn it back on when ready to bake.
  4. In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Whisk for about 20 seconds to aerate the flour and distribute the leaveners and spices evenly. Set aside.
  5. In a separate medium bowl, combine the packed brown sugar, vegetable oil, and molasses. Whisk until smooth and well combined. Add the eggs, one at a time, whisking well after each addition. Add the vanilla extract and whisk again.
  6. Add the persimmon puree to the wet ingredients and whisk until fully incorporated. The mixture may look a little curdled—that’s normal.
  7. Add about one-third of the dry ingredients to the wet mixture and stir gently with a rubber spatula until just combined. Add half of the buttermilk and stir. Repeat with another third of the dry ingredients, the remaining buttermilk, and finally the last of the dry ingredients. Stir just until no streaks of flour remain. A few small lumps are fine.
  8. Add the cooled, toasted walnuts to the batter. Fold them in with just a few strokes until evenly distributed.
  9. Pour the batter into the prepared loaf pan. Spread it into an even layer with the spatula. Tap the pan on the counter a few times to release any air bubbles.
  10. Bake for 50-60 minutes. Start checking at the 50-minute mark. The bread is done when a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top is browning too quickly (after about 40 minutes), tent the pan loosely with aluminum foil.
  11. Remove the pan from the oven and place it on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Then, using the parchment sling, lift the bread out of the pan and transfer it directly to the cooling rack. Let it cool completely before slicing.

Notes

For best results, use very ripe Fuyu persimmons. Toast the walnuts to enhance their flavor. Do not overmix the batter. Let the bread cool completely before slicing to prevent crumbling. The bread tastes even better the day after baking.

Nutrition

Keywords: persimmon bread, walnut bread, fall baking, quick bread, easy recipe, homemade, Fuyu persimmons

Find it online: https://vexifood.com/cozy-persimmon-walnut-bread-easy-homemade-recipe/