Wild Persimmons - Tree to Table Persimmon bread (Black Walnut Persimmon Bread)
Sharon here and I'm back in our wooded property foraging and harvesting Wild American Persimmons for a fresh, homemade moist and flavorful persimmon and black walnut bread, one of many persimmon bread thrive life recipes, that will melt in your mouth. Join me as I try another new modern homesteading/living off the land adventure as I harvest the soft ripe sweet smelling fruit right from the tree and within hours turn it into a golden, sweet puree perfect for baking or canning. This is the first I've picked wild persimmons, an abundant wild fruit and make some homemade goodness. Based on how good this turned out I will definitely be back for more!
If you missed my first video of this 2 part mini series, where I tried the wild persimmon seed weather forecast here is the link to that one:
Have some persimmon fruit you want to try? Here is the recipe I used.
1 1/2 cups persimmon puree with 2 tsp lemon juice cooked and cooled
1 orange rind grated finely
1 egg
1/4 cup water
1 tsp vanilla
3 T melted butter
1 1/2 cups flour
1/2 cup white sugar
1/2 packed brown sugar
1 tsp baking soda
1 tsp baking powder
2 t salt
1 tsp cinnamon
1 tsp nutmeg
1 cup toasted and chopped black walnuts
Preheat oven to 350. Line muffin tins or other pan with parchment paper.
Mix wet and dry ingredients in separate bowls.
Combine gently in bowl.
Fill pan/tins 2/3rd full.
Bake for 20-25 minutes (muffins or mini loaves) 30-40 minutes for a loaf pan or until toothpick inserted in middle comes out clean.
Let cool on rack.
Add butter and serve warm and fresh.
Store in refrigerator in sealed container. Warm in microwave for best flavor.
Enjoy!
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How to make Persimmon Bread | Pan de Caqui o Persimo
Hey friends! In this video, I will be showing you the easiest bread recipe to make with Persimmons! Tis' the Persimmon season :) This bread is not only moist but so full of that Autumn Flavor. I hope you guys give it a try! Every recipe has different variations. Feel free to customize this dish as you please. I really hope you enjoy it as much as me and my family. As always if you do, please don’t forget to give me a big thumbs up! Comment down below your thoughts and if you are new to my channel please hit that subscribe button so you can be part of our family!!!!!! ????
Ingredients
3 - 4 ripe persimmons
1.5 cups all-purpose flour
2/3 cup whole-wheat flour
1 cup granulated sugar (more for sweeter bread)
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
2 large eggs plus 1 egg white
8 Tbsp or a half cup of softened butter
2/3 cup sour cream
Turbinado sugar (for the topping)
Bake at 350 degrees F for 25 - 30 minutes. After 20 minutes check on it with a toothpick to make sure it is fully cooked.
Persimmon Bread!! SO YUMMY!! FAST and EASY to make!!
Music: Snowflake Patterns by Dee Yan-Key
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Hi y'all, Merry Christmas and Happy Holidays. Thanks for watching MARIA'S KITCHEN Presents! Today we are making a wonderful PERSIMMON BREAD!! This is a fast and easy recipe, and it's oh so DELICIOUS!!!! There is no way you can eat just one piece! Make this for your next party or get-together or for Christmas! Enjoy :) The bread is very moist and flavorful! Make some and SHARE with someone today.????
Detailed description coming soon!
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Moist And Spongy Persimmon Loaf Cake
PERSIMMON LOAF CAKE USING FRESH PERSIMMONS
INGREDIENTS
Fresh sweet Fuyu Persimmons-2
Butter-1stick (room temperature)
Eggs-3
Vanilla Extracts- 5drops
All purpose flour-2cups
Baking soda-1/4spoon
Baking powder- 1spoon
Salt-1/4spoon
Warm milk-1/2 cup
BAKING TIME- 400F FOR 45 MIN
Email; sujcooking@gmail.com
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Music: Last Night
Musician: Marco Lazovic
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#persimmonloafcake #sujcooking #moistandspongy
Persimmon Bread
One of the best persimmon recipes! Amazingly soft persimmon bread is made with seasonal persimmon fruit, coconut oil and greek yogurt.
Recipe
Ingredients
▢1/2 cup coconut oil
Dry ingredients
▢1 and 1/2 cups all purpose flour, spooned and levelled
▢1 teaspoon baking powder
▢1 teaspoon baking soda
▢1/2 teaspoon salt
Wet ingredients
▢2 large eggs, room temperature
▢3/4 cup + 1 tablepsoon sugar
▢1/2 cup greek yogurt, plain
▢2 cups coarsely grated hard Fuyu persimmons (about 2 large), remove core but don't need to peel the skin off (unpeeled)
Instructions
1. Preheat oven to 350 degrees F. Grease a 9 x 5 inch loaf pan with non-stick cooking spray, line bottom with parchment paper and set aside.
2. Measure 1/2 cup coconut oil into a glass measuring cup (or any microwave safe bowl), microwave until completely melted and set aside to cool until you continue to make the batter.
3. Whisk together all dry ingredients together in a medium bowl and set aside.
4. Combine eggs and sugar in large bowl, beat on high with a hand held electric beater for 3 minutes until thick and pale in color.
5. Add coconut oil and beat for one more minute.
6. Add half the flour mixture, beat until just mixed (do not over mix). Beat in yogurt and then the remaining flour mixture (do not over mix).
7. Switching to a rubber spatula, fold in the grated persimmons, until evenly combined.
8. Transfer batter into the prepared loaf pan, smooth top and bake for about 45-50 minutes or until a tooth pick inserted in the middle comes clean.
9. Place pan on a wire rack and let cool.
Chef Bouka Persimmon Bread
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