1 cup persimmon pulp Hochaya preferred (3-4 ripe persimmons)
1 persimmon Fuyu preferred, thinly sliced for garnish/decoration
Instructions
Preheat to 350F. Lightly grease your 9x5x3 loaf pan w/ coconut oil.
In a medium bowl sift the dry ingredients. Flour, salt, baking soda, cinnamon, nutmeg, and cloves.
In a large bowl, cream the butter and sugar.
With a hand mixer or standing mixer slowly pour the eggs and vanilla into the creamed butter and sugar. Mix well.
Add the persimmon. Remove from mixer.
With a spoon or rubber spatula, add the flour mixture to the wet ingredients 1/3 at a time. Mix with a rubber spatula until just incorporated.
Pour into loaf pan. Cook 40-60 minutes until a toothpick inserted into the center comes out clean.
Cool completely. I let it cool overnight and have it for breakfast!
Notes
Use very ripe and mushy persimmons. The riper, the sweeter. Also, the mushiness of the ripe persimmon makes it so the persimmon can be evenly distributed throughout the batter
Note that the batter is very wet, so don't concerned if it looks like wet like banana bread batter. I use a non-stick loaf pan.
Fuyu or Hichaya? Although I prefer to eat slightly under-ripe Fuyu persimmons for snacks on the go, the over-ripe hichaya works best in the batter of this recipe. I use sliced Fuyu persimmons for the top of the bread.
Discard as much of the persimmon skins as possible when baking for the smoothest texture.
the original recipe said 40-50 min, I ended up doing about 60
11/27/20 - amazing. next time try reduced sugar and chopped nuts on top? 8 inch pan?
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persimmon loaf cake