Persimmon Bread



Don't you just love the glory of autumn's bounty! Here is a recipe I ran across in an old book off my shelf by Rodale Press named Have a Natural Christmas 1980 that we are itching to get at. I'v added vegan alternatives.

Persimmon Bread

3/4 cup butter

1/2 cup molasses or agave nectar

2 eggs, beaten (can replace with tofu, banana or applesauce to equal 2 eggs)

1/2 cup wheat germ

1 cup persimmon pulp**

1 cup whole wheat flour

2 teaspoons baking powder

1/2 cup chopped nuts (we'll use walnuts)

1/2 cup raisins, lightly floured (we'll use golden)

Mix the first three ingredients, then stir in remaining ingredients. Bake in two 8x4-inch well oiled bread pans. Bake for 1 hour at 300F. Makes two loaves.

Okay, the boys and I are awful about making muffins and loving them. So as with every quick bread recipe we get - we'll be using the well oiled muffin tin instead of a loaf pan.

**Choose ripe soft persimmons when purchasing them. Simply wash them and run them through a food mill to remove the seeds. The resulting puree can be used immediately or frozen in small batches (8-ounce yogurt containers work well here) and store for future use.

How we're off to the farmer market (Joseph's favorite place to go) today for some persimmons.