Sweet Pumpkin Persimmon Bread
Are you in the mood for the taste of the holiday season! This quick bread that feels more like a moist dense cake, fits the bill. For a treat with a cozy cup of warm tea, or wrap it up with a bow for a treat to share with friends and family.
- 1/2 cup butter
- 2 cups granulated sugar
- 2 eggs each well beaten
- 1/2 tsp vanilla extract
- 2 cups all purpose flour
- 1 1/4 tsp ground cinnamon
- 4 tsp baking soda
- 1/2 tsp salt
- 2 cups Sweet Pumpkin Persimmons pulp about 3-4 ripe. If you don’t have Sweet Pumpkin persimmons on hand, any persimmon will do
- 1 1/2 cups Flame seedless raisins or Thompson season seedless raisins (I used golden raisins soaked in brandy)
- 1/2 cup walnuts or pecans chopped and toasted
- Vegetable Spray non-stick
Cream Cheese Frosting
- 1 cup powdered sugar
- 1/2 cup cream cheese
- 1/2 cup butter at room temperature
INSTRUCTIONS
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Preheat oven to 350 degrees
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Generously spray loaf pans (standard 9×5) with non-stick spray
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In large bowl of electric mixer, cream butter and sugar until smooth
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Add eggs and vanilla; mix until well blended
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Add dry ingredients to butter mixture, mix until blended
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Add persimmon pulp; mix until blended
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Add raisins and nuts; mix until blended
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Spoon ½ of the mixture in each pan, smooth tops to make even, using the back of a large spoon
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Bake in preheated oven, until toothpick inserted in center comes out clean, about 45 – 55 minutes
Cream Cheese Frosting
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In a food processor fitted with a metal blade, process all ingredients until smooth. Spread on top of cooled loafs
Note
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If persimmon pulp is chunky, mash with fork (Make sure they are very ripe)
