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Dessert
1 loaf bread
15 minutes
45 minutes
Chef Tom Fraker
Fall baking with aromas of date and brown sugar is sure to be a hit at breakfast, during coffee break, or as a hostess gift for Thanksgiving.
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon kosher or sea salt
1½ cups granulated sugar
4 eggs
1 Melissa’s Vanilla Bean
¾ cup canola oil
3 cups Fuyu Persimmons; 2 peeled, diced small; 1 puréed
Cooking spray as needed
Preheat the oven to 350ºF.
Spray a 9x5-inch loaf pan with the cooking spray, line it with parchment paper and spray it again. Set aside.
In the bowl of a standing mixer, combine the flour, baking soda, salt and sugar. While mixing, add the eggs, one at a time, scrape in the seeds and pulp from the vanilla bean and add the oil. Add the diced persimmon and the persimmon puree and mix until just combined.
Pour the mixture into the prepared loaf pan and place in the oven. Bake for about 45 minutes or until a toothpick inserted into the center comes out clean. Let cool and enjoy.
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