Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1 cup persimmon pulp (about 3-4 ripe persimmons)
- 1/2 cup chopped pecans
Special equipment needed:
- Blender or food processor
- Mixing bowls
- Loaf pan
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat together the sugar, oil, eggs, and vanilla extract until well combined.
4. In a blender or food processor, puree the persimmon pulp until smooth.
5. Add the persimmon puree to the wet ingredients and mix well.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the chopped pecans.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
10. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (175°C)
Serving size:
1 loaf (12 slices)
Nutritional information:
Calories: 280
Fat: 13g
Carbohydrates: 37g
Protein: 4g
Sodium: 250mg
Fiber: 2g
Sugar: 21g
Substitutions for ingredients:
- You can use any type of nuts you prefer instead of pecans.
- If you don't have persimmons, you can use canned pumpkin puree instead.
Variations:
- Add 1/2 cup of raisins or dried cranberries to the batter for extra sweetness and texture.
- Replace the pecans with walnuts or almonds.
- Add 1/2 tsp of ground ginger for a spicier flavor.
Tips and tricks:
- Make sure to use ripe persimmons for the best flavor and texture.
- If the persimmon pulp is too thick, you can add a little bit of water or orange juice to thin it out.
- Don't overmix the batter, as this can result in a tough bread.
Storage instructions:
Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Reheating instructions:
To reheat the bread, wrap it in foil and place it in a preheated 350°F (175°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Slice the bread and serve it on a platter with a dusting of powdered sugar and a few fresh persimmon slices on top.
Garnishes:
- Dust the bread with powdered sugar before serving.
- Top each slice with a dollop of whipped cream or cream cheese frosting.
Pairings:
- Serve the bread with a cup of hot tea or coffee.
- Pair it with a glass of cold milk or a scoop of vanilla ice cream.
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
- Roasted vegetables
Troubleshooting advice:
- If the bread is too dry, try adding a little bit of applesauce or yogurt to the batter.
- If the bread is too moist, try reducing the amount of persimmon pulp or adding a little bit more flour.
Food safety advice:
- Make sure to wash the persimmons thoroughly before using them.
- Store the bread in the refrigerator if you're not going to eat it within 3 days.
Food history:
Persimmons are native to Asia but have been cultivated in the United States for centuries. They were a popular fruit among Native American tribes, who used them for food and medicine.
Flavor profiles:
This bread has a sweet and slightly tangy flavor, with hints of cinnamon and nutmeg.
Serving suggestions:
Slice the bread and serve it as a dessert or snack.
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