Untraditional spice blend and a hint of orange give a new twist on persimmon bread. Easily made into loaves, mini-loaves or mini-muffins for a perfect bite.
Ingredients
3½ cups sifted flour
1½ teaspoons salt
2 teaspoon baking soda
¼ teaspoon each ground mace, cardamom, nutmeg, all spice
1 ½ cup granulated sugar
½ cup light brown sugar
1 cup melted unsalted butter and cooled to room temperature
1 teaspoon vanilla
1 teaspoon fresh orange zest
4 large eggs, at room temperature, lightly beaten
⅓ cup orange juice
⅓ cup Cointreau
2 cups persimmon puree (ripe Hachiya persimmons)
2 cups walnuts, toasted and chopped
1 cup golden raisins
Instructions
Prep
Wash, peel and core your persimmons, process ripe fruit in food processor until smooth.
Spray your loaf pans with baking spray with flour, or butter and flour your pans.
Preheat oven to 350°F
Directions
Sift together your dry ingredients into a large mixing bowl making a well in the center of the mixture.
In a medium bowl, Lightly beat four eggs and combine melted butter, persimmon puree, vanilla, orange zest, juice and liqueur.
Pour liquids into the dry ingredients and stir with a wooden spoon until thoroughly mixed.
Fold in walnuts and raisins.
Pour batter into loaf pans about ¾ full. Tap on counter to settle and remove air bubbles.
Bake for an hour, test with toothpick and if needed continue baking until the bread is browned and the toothpick comes out clean (perhaps 10-15 minutes more.)
Cook’s Tips
You can also use this bread batter for making mini-loaves, muffins or mini-muffins. Just adjust your baking time. 5 mini-loaves took about 45 minutes, 1 24 mini-muffin tin baked in 25 minutes.)
Recipe by What about the food? at https://whataboutthefood.com/orange-spiked-persimmon-bread/