Chef Ida Rodriguez
Persimmon Bread
.
Category
Dessert
Author:
Chef Ida Rodriguez
Ingredients
-
Vegetable Spray (non-stick)
-
1/2 cup Butter
-
2 cups Sugar
-
2 Eggs well beaten
-
1/2 teaspoon Vanilla Extract
-
2 cups All-Purpose Flour
-
1 1/4 teaspoons Canela (Cinnamon Sticks) ground
-
4 teaspoons Baking Soda
-
1/2 teaspoon Salt
-
2 cups Persimmons (Hachiya) pulp (use 3 - 4 ripe)
-
1 1/2 cups Flame Seedless Raisins or Thompson Seedless Raisins
-
1/2 cup Walnuts or Pecans chopped and toasted
-
8 ounces Powdered Sugar
-
4 ounces Cream Cheese
-
4 ounces Butter room temperature
-
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.
Recipe Note
If persimmon pulp is chunky, mash with fork. See Keeping Persimmons Out of Season.
