persimmon-pear bread


Abundance is a great source of inspiration in the kitchen – a profusion of ripe Hachiya persimmons and pears led to the creation of this persimmon-pear bread. Cinnamon, nutmeg, cloves, and ginger infuse the loaf with spiciness, and a diced pear adds texture to the batter. Sprinkling a thinly sliced pear with turbinado sugar makes a lovely decorative topping – serve slices warm to draw out the snappy flavor. Persimmon tips, previously: spiced persimmon muffins.

Persimmon-Pear Bread
1 1/2 cups flour
3/4 cup whole-wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
1/8 tsp ginger
3/4 cup low-fat buttermilk
1 large egg, lightly beaten
1/2 cup ripe mashed Hachiya persimmon
1/4 cup sugar
1/4 cup maple syrup
2 Tbsp vegetable oil
1 tsp vanilla extract
1 medium pear, peeled, cored & diced
1 small pear, peeled, cored & thinly sliced
1 Tbsp sugar

Preheat oven to 350°F and spray an 8 x 4-inch loaf pan with nonstick spray. Whisk together flours, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl; make a well in the center of the mixture.

Combine buttermilk, egg, persimmon, sugar, maple syrup, vegetable oil, and vanilla in a medium bowl; add to flour mixture and stir just until combined. Gently fold in diced pear and pour batter into loaf pan; smooth top with an offset spatula. Arrange pear slices across top and sprinkle with turbinado sugar.

Bake for 45 minutes; rotate pan and cover loaf loosely with foil to prevent overbrowning, then continue baking another 40 to 45 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and cool in pan on a wire rack for 10 minutes. Remove bread from pan, and cool completely. Wrap leftovers well and store at room temperature up to 2 days.

Yield – 16 slices (serving size: 1 slice)
Calories – 140
Carbs – 27

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