Wild Persimmons - Tree to Table Persimmon bread (Black Walnut Persimmon Bread)
Sharon here and I'm back in our wooded property foraging and harvesting Wild American Persimmons for a fresh, homemade moist and flavorful persimmon and black walnut bread, one of many persimmon bread thrive life recipes, that will melt in your mouth. Join me as I try another new modern homesteading/living off the land adventure as I harvest the soft ripe sweet smelling fruit right from the tree and within hours turn it into a golden, sweet puree perfect for baking or canning. This is the first I've picked wild persimmons, an abundant wild fruit and make some homemade goodness. Based on how good this turned out I will definitely be back for more!
If you missed my first video of this 2 part mini series, where I tried the wild persimmon seed weather forecast here is the link to that one:
Have some persimmon fruit you want to try? Here is the recipe I used.
1 1/2 cups persimmon puree with 2 tsp lemon juice cooked and cooled
1 orange rind grated finely
1 egg
1/4 cup water
1 tsp vanilla
3 T melted butter
1 1/2 cups flour
1/2 cup white sugar
1/2 packed brown sugar
1 tsp baking soda
1 tsp baking powder
2 t salt
1 tsp cinnamon
1 tsp nutmeg
1 cup toasted and chopped black walnuts
Preheat oven to 350. Line muffin tins or other pan with parchment paper.
Mix wet and dry ingredients in separate bowls.
Combine gently in bowl.
Fill pan/tins 2/3rd full.
Bake for 20-25 minutes (muffins or mini loaves) 30-40 minutes for a loaf pan or until toothpick inserted in middle comes out clean.
Let cool on rack.
Add butter and serve warm and fresh.
Store in refrigerator in sealed container. Warm in microwave for best flavor.
Enjoy!
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How to make Persimmon Bread | Pan de Caqui o Persimo
Hey friends! In this video, I will be showing you the easiest bread recipe to make with Persimmons! Tis' the Persimmon season :) This bread is not only moist but so full of that Autumn Flavor. I hope you guys give it a try! Every recipe has different variations. Feel free to customize this dish as you please. I really hope you enjoy it as much as me and my family. As always if you do, please don’t forget to give me a big thumbs up! Comment down below your thoughts and if you are new to my channel please hit that subscribe button so you can be part of our family!!!!!! ????
Ingredients
3 - 4 ripe persimmons
1.5 cups all-purpose flour
2/3 cup whole-wheat flour
1 cup granulated sugar (more for sweeter bread)
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
2 large eggs plus 1 egg white
8 Tbsp or a half cup of softened butter
2/3 cup sour cream
Turbinado sugar (for the topping)
Bake at 350 degrees F for 25 - 30 minutes. After 20 minutes check on it with a toothpick to make sure it is fully cooked.
Persimmon Bread | Persimmon Fruit Bread | Persimmon Cake | Tea time snack | Fruit Cake
#persimmon #breadrecipe #fruitcake #teasnacks #tryoutkitchenrecipes
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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The BEST way to utilize your wild persimmons
Y'all know I'm all about living off the land. I went foraging for wild persimmons. After making this recipe my husband and I both are OBSESSED with this bread! It's a super easy recipe and a GREAT way to utilize those wild persimmons.
Recipe
1 cup persimmon pulp
1/2 cup butter
3/4 cup white sugar
1/4 cup brown sugar
2 eggs (room temperature)
1 1/4 cup self-rising flour
cinnamon
cloves
Preheat oven to 350 degrees. Cream together butter and brown/white sugar. Add 2 room temperature eggs. Combine. In a separate bowl combine flour, cinnamon, and cloves. Slowly add to liquid mixture, about 1/3 cup at a time. After flour mixture and liquid mixture are combined, slowly fold in persimmon pulp until combined. Cook in oven for 45-55 min until toothpick comes out clean.
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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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