Persimmons are in season and I had been postponing putting up this recipe! But I decided to do the blog post , before persimmons are out of season! I love how crunchy and delicious persimmons are, and the color is just so pretty! That beautiful deep orange is stunning and I have been enjoying persimmons everyday! I can’t get enough of them!
I make a holiday fruit cake every year, that I simply love, where I soak the dried fruit in brandy for a day and then make the fruit cake. I tweaked my recipe a bit to make this delicious Persimmon Fruit and Nut Loaf. I used over-ripe Hachiya Persimmons(which are teardrop shaped persimmons). The pulp is really sweet and works perfectly in the loaf, making it moist and delicious! This recipe was made in partnership with Simply Organic Foods and I used their amazingly potent spices like Ceylon Cinnamon, Cardamom and Nutmeg in this loaf to bring out the season’s warmth through the spices. I also used toasted pecans in this recipe and the whole combination is fantastic! I love tea loaves like these, which are not overtly sweet, but are perfect with a warm cuppa tea in this cold weather!
Do try this recipe! You will not regret it! This loaf is seriously delicious, especially with a lemon glaze on the top! If you do try this recipe, please do not forget to tag #thejamlab on Instagram and/or leave a comment below on the blog post.
Cheers and Happy Baking!
XO
Amisha
Ingredients
- 3 very ripe (very soft) Hachiya persimmons - 1 cup puree required
- 1 teaspoon fresh lemon juice
- 1 teaspoon baking soda
- 1 1/4 cups all-purpose flour
- ¾ cup almond flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon ground cardamom
- 1 large egg
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup raisins/dried bing cherries/candied ginger soaked in 1/4 cup brandy for 1 hour.
- 1 cup toasted pecans coarsely chopped
- For the glaze:
- 1 cup confectioners sugar
- 2 tablespoons fresh lemon juice
- 1/8 teaspoon finely grated fresh lemon zest
Instructions
- Put oven rack in middle position and preheat oven to 350°F. Butter and flour a loaf pan, knocking out excess flour. You will need a mini loaf pan for the excess of the batter.
- Discard dried green or brown calyx (stem and leaves) from each persimmon, then force persimmons 1 at a time through a medium-mesh sieve into a bowl, using a rubber spatula to press hard on solids (discard solids). Transfer 1 cup purée to a small bowl (discard remainder) and stir in lemon juice.
- Sift together flour, salt, baking soda and spices in another small bowl.
- Whisk together egg, sugar, oil in a large bowl until just combined. Add flour mixture and persimmon mixture alternately in batches, beginning and ending with flour mixture and stirring until just combined. Stir in nuts and dried fruit soaked in brandy.
- Spread batter evenly into baking pan and bake until golden brown and a wooden pick or skewer inserted in center comes out clean, about 30 minutes. Cool completely in pan on a rack.
- Glaze:
- Stir together all glaze ingredients until smooth, then drizzle over the top of the cooled loaf.
Reader Interactions