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Desserts
8
The bread is made with ripe persimmons, spiced generously with cinnamon, and has a moist, tender crumb. It pairs wonderfully with a homemade cinnamon persimmon jelly, which adds a sweet, tangy flavor that complements the spiciness of the bread. This delightful combination makes for an excellent breakfast, snack, or dessert, bringing a taste of fall to any table.
2 cups All-Purpose Flour
2 teaspoons Baking Soda
½ teaspoon Kosher or Sea Salt
1 ½ cups Granulated Sugar
4 Eggs
1 Melissa’s Vanilla Bean
¾ cup Canola Oil
3 Melissa’s Cinnamon Persimmons: 2 peeled, diced small; 1 pureed
As needed Cooking Spray
10 Melissa’s Cinnamon Persimmons, peeled
2 cups Granulated Sugar
½ Lemon, juiced
½ cup Water
Preheat the oven to 350ºF.
Spray a 9x5-inch loaf pan with the cooking spray, line it with parchment paper and spray it again. Set aside.
In the bowl of a standing mixer, combine the flour, baking soda, salt and sugar. While mixing, add the eggs, one at a time. Scrape the seeds and pulp from the vanilla bean into the mix and add the oil. Add the diced persimmon and the persimmon puree and mix until just combined.
Pour the mixture into the prepared loaf pan and place in the oven. Bake for about 45 minutes or until a toothpick inserted into the center comes out clean. Let cool and enjoy. Makes 1 loaf of bread.
Place all of the jelly ingredients in a pot and bring to a boil. Carefully puree with an immersion blender.
Reduce the heat and simmer for 30-40 minutes until thickened.
Follow standard canning procedures to store the jelly or place in the refrigerator.
Makes about 7-8 (8 oz.) jars of jelly. Serve with the bread.
