Long ago, my aunt made this recipe; it was so delicious! She used Grand Marnier, which can be a bit cost-prohibitive. So I altered the recipe some, substituting frozen orange juice concentrate. It was still delicious!
As this year’s crop of persimmons are ripening on our tree, the New Deli crew hopes I’ll make more of this delicious confection. OK, we’ll do it! After all, it can be challenging to eat them all au natural…
Preferably, use the heart-shaped Hachiya persimmons for this recipe (although the pumpkin-shaped Fuyu can be substituted). When they get really soft, you’ll know they’re fully ripe and ready to use. Put containers of the ripe, skinned, seeded pulp in the freezer if too many ripen at once. This recipe makes 2 large loaves, or 4 small.
- 1 1/4 c. mashed persimmon
- 1/4 c. frozen orange juice concentrate
- 2 eggs
- 1 tsp. vanilla
- 1/4 c. melted butter
- 1 c. flour
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. baking soda
- 1 c. sugar
- 1 c. walnuts or pecans
- 1 c. golden raisins (or regular)
- 1 c. chocolate chips
1. Prepare the persimmon pulp, removing skin and seeds. Put in bowl: > 1 1/4 c. mashed persimmon
Also, let thaw and add to pulp: > 1/4 c. frozen orange juice concentrate
2. To the pulp and orange concentrate in a bowl, add : > 2 eggs > 1 tsp. vanilla
Stir in: > ¼ c. melted butter
3. In large bowl, mix dry ingredients together separately: > 1 c. flour > 1/2 tsp. salt > 1 tsp. cinnamon > 1 tsp. baking soda > 1 c. sugar > 1 c. nuts > 1 c. golden raisins > 1 c. chocolate chips
4. Last, add the persimmon mix to the dry ingredients, mixing just till blended. Pour into well-buttered, floured pans, lined with wax paper on bottom. Use 4 small loaf pans, or 2 large pans. Bake at 350 degrees for 45-55 minutes for large loaves, or 30-35 minutes for smaller loaves, until browned and “set” (not squishy in the middle). Let rest an hour or so before removing; it will be easier once the bread firms up a bit.