Persimmon Bread
Category
Dessert
Servings
16 slices
Prep Time
15 minutes
Cook Time
55 minutes
Author:
Chef Ida Rodriguez

Ingredients
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Vegetable Spray (non-stick)
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1/2 cup Butter
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2 cups Sugar
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2 Eggs well beaten
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1/2 teaspoon Vanilla Extract
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2 cups All-Purpose Flour
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1 1/4 teaspoons Canela (Cinnamon Sticks) ground
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4 teaspoons Baking Soda
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1/2 teaspoon Salt
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2 cups Persimmons (Hachiya) pulp (use 3 - 4 ripe)
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1 1/2 cups Flame Seedless Raisins or Thompson Seedless Raisins
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1/2 cup Walnuts or Pecans chopped and toasted
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8 ounces Powdered Sugar
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4 ounces Cream Cheese
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4 ounces Butter room temperature
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1/2 teaspoon Vanilla
Cream Cheese Frosting
Directions
Preheat oven to 350 degrees. Generously spray loaf pans with non-stick spray.
In large bowl of electric mixer, cream butter and sugar until smooth. Add eggs and vanilla; mix until well blended. Add dry ingredients to butter mixture, mix until blended. Add pulp; mix until blended. Add raisins and nuts; mix until blended. Spoon ½ of the mixture in each pan, smooth tops to make even, using the back of a large spoon.
Bake in preheated oven, until toothpick inserted in center comes out clean, about 45 - 55 minutes.
Cream Cheese Frosting
In a food processor fitted with metal blade, process all ingredients until smooth. Spread on top of cooled loafs.