Persimmon Rum Bread

 

                                                  Persimmon Rum Bread
Ingredients:
1 cup all-purpose flour
3/4 cup whole wheat flour
3/4 tsp kosher salt
1 tsp baking soda
1/2 tsp ground nutmeg
1 cup white granulated sugar
1/2 cup melted unsalted butter, cooled
2 extra large or large eggs, lightly beaten
1/3 cup spiced dark rum 

1 cup persimmon puree (i used 2 very ripe large fuyu 

   persimmons) 
1 cup pecans
1 cup or so dried fruit (i used a mix of chopped whole 

   dates, golden raisins, or regular raisins)

Directions:
Preheat oven to 350 degrees.  I will try 325*F next time.

Grease and flour or line loaf pan with a piece of parchment paper.

Mix flour, baking soda, salt, nutmeg and sugar into a large mixing bowl. Reserve 1/4 cup of the flour mixture in a separate small bowl. Toss in the dried fruit in the reserved mixture, making sure to coat each piece well.

Make a well in the center of the dry ingredients and then stir in the butter, eggs, liquor, persimmon puree, pecans and floured dried fruit (note: you want to add any leftover flour that the fruit was tossed in as well...waste not, want not!).

Mix the batter just until combined (having little streaks of flour is okay...don't over mix). Pour the batter into the loaf pan and then place the pan in the oven. Bake 1 hour or until toothpick inserted into the center comes out clean. Allow to cool completely in the pan before serving.

To make Persimmon Pulp:

Alway start with Fresh fruit washed under cold water after stem is removed to prevent collectying dirt.

Remove the stems and slice the persimmons in half. Using a spoon, scoop the seeds out of the persimmons. Place the seeded fruit into a blender and puree.

Thomas Hooke/Demand Media

Pour the persimmon puree into a sieve over a bowl and press the puree against the sieve with a spoon. The smooth puree will be pushed through the sieve.