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Moist and flavorful and perfectly spiced, this persimmon quick bread is made with extra ripe Hachiya persimmons for a unique fall bake that can be enjoyed morning, afternoon or night!
Everyone is familiar with banana bread and pumpkin bread, but have you ever had persimmon bread? It might taste a little like you snuck a banana into a loaf of pumpkin bread, but the unique autumnal flavor of persimmon plays beautifully with seasonal fall spices (dare I say that persimmon spice is the new pumpkin spice?)
Would you believe I’ve been working on this recipe for 5 years?
Indeed, it’s hard to test a recipe whose star ingredient is only available a few weeks every year (and can sometimes take a few weeks to fully ripen at that).
For the past 5 years, I’d buy a dozen persimmons as soon as they appeared in the grocery store, then wait patiently for them to ripen to be baked into lush, fragrant persimmon bread. Unfortunately, by the time I’d baked them all into loaf after loaf of good-but-still-not-perfect persimmon bread, the short season would be over and I could not get any more for further tests. So I would dog-ear that page in my recipe notebook to try again the next year. And the next… and the next… and, well, now you see why it’s been 5 years!
(more…)from Love and Olive Oil https://ift.tt/1U67J9T
