Persimmon Walnut Loaf

November 18, 2017

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Photography by Chris Rov Costa for Edible San Diego

This delectable fall bread is the perect mixture of sweet, fruity notes and a wholesome spice

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“My mom used to make this recipe in the fall. You can use either fuyu or hachiya persimmons. And they make great holiday gifts when baked in mini loaf pans.” —Robin Ross, Owner and Chef of Cupcakes Squared

Ingredients

Makes One 9-inch loaf pan (or 5 mini loaf pans)

3 ½ cups all-purpose flour
¾ cup light brown sugar, packed
1 ¼ cup granulated sugar
1 ½ teaspoons sea salt
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
1 cup unsalted butter, melted, and cooled to room temperature
4 large eggs, room temperature, lightly beaten
4 or 5 ripe fuyu or hachiya persimmons, peeled and puréed in a blender
¼ cup of your favorite whiskey
2 cups walnuts, toasted and roughly chopped
2 cups dried apricots (or dried cherries), chopped

Instructions

Preheat oven to 350°.
Sift together flour, salt, baking soda, baking powder, and ground cinnamon. Place in large bowl and whisk in brown sugar and granulated sugar.
Make a well in center of dry ingredients. Add in melted butter, eggs, liquor, and persimmon purée.
Mix until combined. Fold in walnuts and apricots (or cherries).
Divide among loaf pan(s). Bake the 9 inch pan for an hour or until toothpick inserted into center comes out clean. The mini loaf pans should take about 45 minutes.