Sort ingredients
jdyer
QR Code
Listen
Pdf
For the persimmons make sure they are very soft and ripe. What I did was peel them and pass half through a fine mesh strainer, and the other half I mashed with my fingers and left in very small lumps, this gave me small little pockets of jammy persimmon in the loaf. Measure out ¾ c of this and set aside
Mix your flour, cinnamon, nutmeg, ginger, salt, and baking soda in a bowl and reserve.
In a stand mixer or by hand cream together your soft butter and sugar until pale and fluffy. Slowly stream in whisked eggs until fully incorporated. Add vanilla and persimmon pulp. Mix to combine.
Add your dry ingredients and fold in with a rubber spatula until combined. And at the end add your chopped walnuts and mix.
Add to an oiled 9x5 loaf pan and bake at 325°f for one hour or until a cake tester comes out clean.
If you want to decorate the top, slice a fuyu persimmon very thin and slightly press into the dough before baking. I do not recommend covering the whole thing as it won't bake as evenly