Mcfadden Ranch Persimmon Bread Recipes

Steps:

• Preheat oven 350 degrees.
• In a large bowl blend sugar and oil; add eggs and persimmon pulp.
• In a separate bowl, sift together flour, baking powder, baking soda and spices; add nuts and dates then mix well.
• Stir flour mixture into persimmon mixture. Turn into two greased and floured loaf pans. Bake for one hour or until done, testing center with a pick.
• Turn out on wire rack to cool. Freezes well.

Steps:

• Preheat oven to 350 degrees F (180 C). Grease and flour a 9 x 5-inch loaf pan. Line pan with parchment paper if desired and grease parchment paper also.
• In a mixing bowl, sift together the flour, ground cinnamon, ground cloves, ground nutmeg, ground ginger, baking poder and baking soda. Set aside.
• In the bowl of an electric mixer, food processor or blender add eggs, butter, buttermilk, lemon juice, mashed persimmons, sugar and salt. Mix or blend until smooth. Slowly add reserved flour mixture and mix until well incorporated. By hand, fold in nuts (if using).
• Pour batter into prepared loaf pan and bake in preheated oven for 75 to 85 minutes, or until toothpick inserted into the center of bread comes out clean.
• Transfer to wire rack and let cool in pan for 10 minutes before turning out onto rack to cool completely. Once cooled, dust top with confectioners' sugar if desired.

Steps:

• Preheat Oven to 325°F.
• Pans: Grease or spray with non-stick spray (non-stick with flour oil okay).
• Yield: Two nine-inch loaf pans or approximately six small loaf pans (for gift giving!).
• In mixer or large bowl, mix together very well the sugar, eggs and vegetable oil.
• Add vanilla and persimmon pulp, stir well.
• In a separate small bowl, stir together dry ingredients. Slowly add to wet mixture and stir until blended. Do not over stir.
• Fold in walnuts.
• Mix persimmon pulp and baking soda in a small bowl. Add to sugar mixture; mix well.
• Pour evenly into prepared pans (approximately 2/3 full). Sprinkle with chopped walnuts for garnish if desired.
• Bake for 55-65 minutes for large pans (check often and adjust time for your oven as mine cooks fast), or until the top of the loaf is firm and no uncooked batter can be seen. Start checking small pans at 30-35 minutes.
• Cool on a wire rack. Loafs may fall a bit but this is normal. Wrap in plastic wrap and then foil to keep moist and refrigerate or freeze if not serving right away.
• Can be deliciously served warm with whipped cream or butter or drizzed with a powdered sugar glaze.