Food & Drink Magazine

Persimmon Quick Bread

By Sue Lau @zzazzazza

Persimmon Quick Bread combines Fuyu persimmons, nuts, raisins and brandy in a spicy quick bread loaf perfect for the autumn baking season.
Persimmon Quick Bread

Persimmon Quick Bread

By Sue Lau | Palatable Pastime

Persimmon Quick Bread is my recipe of the day. It is made using fuyu persimmons.

There are two types of persimmons- the fuyu and hachiya. This might be a little hard to remember which type you need except. Fuyu are the small short ones that look like tomatoes. Hachiya are the larger, tall ones that look more like apples. Remember that fuyu is the shorter word and hachiya is the larger, longer word.

The tips to using these persimmons are to always peel and remove whatever seeds you might find. The small fuyu are ready to use once they are a nice color. Which they should be right from the store.

The larger hachiya persimmons are not ready until they are squishy and overripe (otherwise they are nasty tasting). But once soft, they are ready to go.

Persimmon Quick Bread

Some fruits are like that. If you ever try the Appalachian pawpaw fruit (not papayas) they need to be soft as well.

For the most part I will buy the small fuyus because besides being great as a puree in baking, you can also use those in salads.

But either can be used in baking at the right time of ripeness.

Persimmon Quick Bread

Persimmon Quick Bread

This recipe is a cross between James Beard's persimmon bread and Nancy Reagan's persimmon pudding. Taking what I liked best from either of them.

The calvados is wonderful and adds perfect scent as well as flavor. The bread improves over time in the fridge wrapped tightly so it should last all week.

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Persimmon Quick Bread

Persimmon Quick Bread

Persimmon Quick Bread

Persimmon Quick Bread

Persimmon Quick Bread

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