I’ve recently taken on a new challenge to cook with ingredients I’ve never used before. There are so many ingredients at the store that I’m unfamiliar with! The produce section at the grocery store alone contains a wealth of fruits and veggies that I’ve never used in a recipe. To remedy that, I decided to start cooking with new ingredients. I’m not trying to bash the pantry and produce staples. You really can’t go wrong with the basics. But, every now and then, it’s good to expand your tastebuds and experience in the kitchen.
I decided that the first new ingredient I would tackle would be persimmons! Having never even tried a single bite of a persimmon, I had no context for how to use them or what recipes would work best. I had seen a few different baking recipes, but they aren’t one of the more popular ingredients. However, since they’re in season now, I figured now was the best time to try.
Turns out, the persimmons I purchased were a bit bitter. After a little research, I realized that that I bought Hachiya persimmons. Apparently they are more bitter than other varieties. Not to worry! Once combined with maple syrup and spices, they sweeten right up. And the pulp of persimmons turned out to make a great quick bread. Similar to how bananas make great breads, persimmons add moisture and a smooth texture to breads. The flavor is subtle and complements the fall flavored spices really well. Plus, the bread is naturally sweetened making it a fairly healthy treat!
This persimmon quick bread was a fun new adventure for me. It allowed me to try a new ingredient with a familiar recipe. What ingredient should I try next?
Persimmon Quick Bread
- 1/2 cup persimmon pulp
- 1 teaspoon baking soda
- 1 1/2 cups all purpose flour
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- 1 cup maple syrup
- 1/2 cup vegetable oil
- 2 eggs
Preheat the oven to 350 degrees. Prep a 9x5 loaf pan and set aside.
In a small bowl, combine persimmon pulp and baking soda. The baking soda will act as a thickener.
In a separate large bowl, add flour, salt, and spices. Whisk to combine.
In a third bowl, combine maple syrup, oil, and eggs. Add the persimmon mix and stir to combine.
Next, add the wet ingredients to the dry ingredients and stir to combine.
Pour the mix into the loaf pan. Bake for 55-60 minutes, or until a toothpick inserted into the middle of the bread comes out cleanly.
Remove the pan from the oven and allow to cool on a wire rack for 10-15 minutes before removing the bread from the pan. Either serve immediately or store in the fridge
Adapted from Joy the Baker