Alida’s Persimmon Bread

Fuyu persimmons are plentiful in the outdoor markets here.  If you are like me and tried persimmons once but didn't like them... be brave and try them again!! After an unsuccessful online search for recipes with ingedients that I had on hand... I made this up from things I had in my pantry!  

1 cup brown sugar

4 eggs

½ cup vegetable oil

1cup persimmon-apple butter (recipe to follow)

1 tsp baking powder

1½ cups flour

1 tsp pumpkin pie spice

½ tsp salt

½ cup chopped pecans

1. Preheat oven to 350 degrees F.  Grease the bottom of a 9 x 5 x 3 inch loaf pan.

2. In a large bowl whisk together sugar, eggs and the oil.

3. Stir together persimmon-apple butter and baking powder in a small bowl.  Add to the brown sugar mixture; mix well.

4. In another bowl, combine flour, pumpkin pie spice and salt.  Add pecans.  Fold into persimmon/egg mixture.  Pour into prepared pan. 

5. Bake for 45 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.

Alida's Persimmon-apple butter:

1¼ cups apple butter

3 Fuyu persimmons, diced

Place both ingredients into a medium sauce pan. Cover pan with a lid and simmer on the lowest setting for 1 hour.  Then remove lid and simmer until desired thickness is achieved.

This should yield two cups of persimmon-apple butter that you can save for another loaf of this tasty bread!!

 ***I make my own apple butter, but store bought should work just fine.