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Persimmon Bread
From Statesboro Market2Go
<p>Persimmons are in season from Sept to December. They have anti-inflammatory properties and are a good source of dietary fiber, vitamins, A, C, and B, as well as minerals like potassium, manganese, copper, phosphorus. <br /> Persimmons can be consumed fresh, dried, or as an ingredient of breakfast cereals, muffin, pies, breads, cakes salads, and puddings.</p>Source: Georgia Southern Dietetic Intern (Entered by Market Manager)
Serves: 1 Loaf, 10 slices
Ingredients
3/4 cup
whole wheat flour
1 cup
all purpose flour
1 1/2 tsp
baking powder
1 tsp
ginger
1 tsp
ground cinnamon
1/4 tsp
nutmeg
1/4 cup
granulated sugar
1/4 cup
honey
1/4 cup
plain nonfat greet yogurt, room temperature
2
large eggs
1/4 cup
unsalted butter, melted, slightly cooled
1 cup
Fuyu Persimmon purée
3/4 cup
Diced Fuyu persimmon
Step by Step Instructions
- Preheat oven to 350 degrees and grease an 8.5 x 4.5 inch loaf pan.
- Peel 1 persimmon, roughly chop then puree in a food processor or blender.
- In a large bowl, whisk together both flours, baking soda, salt, and spices. Set aside.
- In a medium bowl, whisk together the sugar, honey, yogurt, eggs, and butter. Add the persimmon puree and whisk to combine. Pour wet ingredients and stir to combine. Fold in the diced persimmons.
- Pour into a loaf pan and top with persimmon slices. Bake at 350 degrees for 50-55 minutes or until a toothpick inserted into the the center of the loaf comes out with just a few moist crumbs attached.
- Let cool in pan for 5-10 minutes, then transfer to a wire rack to cool completely.