Persimmon Bread

Persimmon Bread

This bread was made specifically to make use of some rouge fruits in my kitchen that needed a quality transformation, persimmons! It isn't that persimmons are bad, they just don't appeal to me as something that I want to slice up and enjoy them all by them selves. That doesn't mean that we cant get all the joy and flavor persimmons have to share in another way.

1/2 cup butter, softened
1 cup white sugar

2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 ground nutmeg
1/2 teaspoon salt
1/2 cup sour cream
6 persimmons

Preheat oven to 350 degrees fahrenheit. Grease a 9 inch by 5 inch loaf pan. Peel, pit, and coarsely chop persimmons then set aside.

Cream together butter and sugar. Add eggs and vanilla beat until combined. In another bowl mix the flour, baking soda, nutmeg and salt. Slowly add flour mixture to butter and sugar mixture until combined. Lastly, fold in the persimmons and sour cream. Spread evenly into the prepared loaf pan.

Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, approximately 50 minutes. Let cool at least 15 minutes before removing from loaf pan and let cool completely before slicing and enjoying.

This is great served warmed with vanilla bean ice cream or just with coffee in the morning.