Hachiya Persimmon Bread

This is my great-great . . . grandmother's recipe for Hachiya Persimmon Bread. I'm not a huge fan of shortening, so I substituted melted butter. I also added a little salt to the dry ingredients to enhance the flavors. How to grow a Hachiya Persimmon Tree.

1 teaspoon baking soda
1 teaspoon baking powder
1 tsp salt
2 cups all purpose flour
1 cup sugar
1 cup Hachiya Persimmon pulp
9 T unsalted butter (1 stick + 1 Tablespoon), melted and cooled
2 eggs
1 teaspoon vanilla extract
1/4 cup nuts

Preheat your oven to 325°F. Spray a loaf pan with oil and dust with flour.

In a small bowl combine the baking soda, baking powder, salt, flour and sugar. Stir with a whisk to make sure the baking soda and powder are evenly distributed throughout the flour and to break up any lumps there may be.

In a larger bowl, combine the persimmon pulp, melted butter, eggs and vanilla extract. Whisk thoroughly until the eggs are well broken up. Add the dry ingredients to the wet ingredients and stir just until combined. Over mixing will make your bread tough... lumpy is better than tough! Add the nuts to the batter and fold in gently.

Pour the batter into the prepared pan and bake at 325°F for 1 hour, until a cake tester inserted in the middle comes out clean. Cooking time varies some with the ripeness of the fruit, testing is important or the bread may be gummy. Remove from the pan, and let cool completely on a wire rack before cutting.

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