Persimmon Spiced Breakfast Bread | Holiday Recipes | Safeway
This comforting recipe is perfect for the holiday season! Bursting with flavors of cinnamon, this Persimmon Spiced Breakfast Bread will taste like home. Want to add an extra holiday touch? Replace the cinnamon with pumpkin pie spice and watch this recipe become an instant family classic!
INGREDIENTS
2 fuyu persimmons
1 tsp baking soda
1/2 cup granulated sugar
2 eggs
1/2 cup vegetable oil
1 1/2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp salt
1/2 cup dried cranberries, coarsely chopped
1/2 cup pepitas (shelled pumpkin seeds), coarsely chopped
DIRECTIONS
1. Preheat oven to 325ºF. Spray a 9 x 5-inch pan with non-stick cooking spray. In a food processor pulse persimmons until finely chopped. Add baking soda and pulse an additional 2-3 times. Set aside.
2. In a small bowl, whisk to combine flour, cinnamon, salt, cranberries, and pepitas.
3. In a large bowl, whisk together eggs and sugar. Add oil and mix thoroughly. Whisk persimmons into egg mixture. Fold in flour mixture. Pour batter into prepared pan.
4. Bake for 50-60 minutes, or until toothpick inserted in the center of the bread comes out clean. Allow to rest 5 minutes in pan before turning out onto a baking rack to cool completely.
Full Recipe:
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Persimmon Bread Pudding - Bread Pudding Recipe with Persimmons
Chef Jason Hill shares his favorite persimmon bread pudding recipe in this episode of Chef Tips. This fall dessert recipe is a great way to use up fresh persimmons, and is easily adaptable to use with other ingredients.
Here are the ingredients for this bread pudding with persimmons — an amazing fall dessert!
PRINT THE RECIPE:
Click here for the Creme Anglaise Recipe:
Ingredients:
1 1/2 cups hachiya persimmon pulp (no skin)
1 1/2 cups milk or heavy whipping cream (or combination of both)
3/4 cup soft brown sugar
3 eggs
1 tablespoon vanilla extract
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup raisins
1/2 cup chopped walnuts
3-4 cups of French baguette, day-old donuts or brioche bread, torn into bite size pieces
In a large mixing bowl, whisk together eggs, persimmon, milk, sugar, vanilla, salt and cinnamon. Add raisins and walnuts. Add bread cubes and allow to absorb liquid, even overnight.
Pour the mixture into a buttered baking dish, loaf or 9x13 pan. Bake at 375 F for about 35-40 minutes, only until barely set. There should still be a slight jiggle in the center. This is best served chilled with Creme Anglaise on top.
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Persimmon Cake Recipe at home : How to make persimmon cake easy and southern living method
Hello and welcome to Dessert Planet channel. In this dessert tutorial you learn how to make Persimmon Cake at home by your own. Persimmon is a very tasty and useful fruit that in this dessert recipe you can simply prepare this delicious persimmon cake and enjoy it by using flour, eggs and walnuts. You can also use pistachio kernels and coconut powder to decorate persimmon cake. Persimmon cake is very popular in southern living.
INGREDIENTS
2 cups of flour
2 teaspoon of baking powder
1 teaspoon of cinnamon
4 number of eggs
1 cup of sugar
Half teaspoon of vanilla
Half cup of liquid oil
A glass of persimmon puree
Persimmon Cake Recipe:
Sift the flour, baking powder and cinnamon three times and set aside.
Beat eggs, sugar and vanilla on high speed for five minutes until creamy and thick. Add persimmon oil and puree and stir until mixed.
Add the flour mixture in three steps and stir gently with a hand mixer until it is mixed and the cake is smooth. Finally, add as desired. Grease the mold well and pour the icing into the mold.
Bake in a preheated oven at 180 degrees for about 45 minutes. When the cake is completely cooled, remove from the pan.
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Persimmon Bread- VIDEO RECIPE
ღஐƸ̵̡Ӝ̵̨̄Ʒஐღ ▇ ♥ ♥ Show Some Cajun Luv by Subbing. ♥ ♥ ▇ღஐƸ̵̡Ӝ̵̨̄Ʒஐღ
Persimmon bread is moist and refreshing and i promise you will love it just as much as we do.
1 1/2 cups of Persimmon pulp
1 cup of All Purpose Flour
1 cup of packed brown sugar
2 slightly beaten eggs
1 TBS of Molasses
2 tsp ground cinnamon
1/2 tsp of salt
1/2 tsp of Baking powder
1 stick of melted butter
1 tsp vanilla
1 cup of walnuts optional
Mix all ingredients and then bake in hot oven at 325 for 1 hour or until done
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persimmon bread pudding
Ingredients
2 cups whole milk
1 1/2 cups Hachiya persimmons, pureed OR 1 1/2 cups Fuyu persimmons, seeded and mashed
3/4 cup packed dark brown sugar
3 large eggs
1/4 cup raisins
1 tsp vanilla
1/8 tsp salt
8 cups cubed (1-inch) challah or soft white Italian bread (from a 1 1/4-lb loaf)
1/2 cup walnuts (2 oz), coarsely chopped and toasted
1 1/2 tbl unsalted butter, cut into bits
whipped cream for topping (optional)
Recipe
Whisk together milk, persimmon purée or mash, brown sugar, eggs, raisins, vanilla, and salt in a large bowl, then stir in bread and let mixture stand at room temperature 15 minutes.
Put oven rack in middle position and preheat oven to 375°.
Stir walnuts into bread pudding, then spoon pudding into a buttered shallow 8-inch square (2-quart) glass or ceramic baking dish, spreading evenly. Dot with butter bits. Bake pudding until golden, puffed, and set, 35 to 40 minutes. Cool to warm in pan on a rack, about 20 minutes.
Bread pudding can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat, uncovered, in a preheated 350° oven until warm.
Check out thousands of recipes on BostonOrganics.com
How to Make Persimmon Pudding (Indiana/Hoosier Specialty)
My great-aunt, June Hendrix, lived her whole life in the Powell Valley, a rural area near French Lick, Indiana. She was a farmer, a cook, and a pillar of the community. In this video, join June in her Powell Valley kitchen as she prepares persimmon pudding, a traditional Hoosier dessert. There are many versions of persimmon pudding - June's recipe is one that was passed to her from other women in the family. In loving memory of Aunt June, a great cook and a warm soul.
PERSIMMON PUDDING
1/2 cup or 1 stick butter or margarine (not light)
2 cups sugar
2 large eggs or 3 small ones
1 teaspoon cinnamon
2 cups persimmon pulp
1 teaspoon soda dissolved in 1/4 cup boiling water, add to pulp
1 teaspoon baking powder
2 1/2 cups of flour
3 cups milk
Bake 1 hr at 325
SAUCE
1/2 cup sugar
1 cup boiling water
1 1/2 tablespoon flour
2 tablespoon butter
1/2 teaspoon vanilla
Boil 5 minutes or until thick