Mrs. Beazley’s Persimmon Bread

When the winter months arrive Persimmons abound in our area. Carol developed this recipe when Mrs. Potter, our neighbor, dropped off 2 grocery bags full of persimmons. Served warm with a heaping helping ofyour favorite butter and a fresh cup of Beazley House Blend coffee - a scrumptious way to start your day!

Makes 1 large bundt or 2 regular loaves
For gift giving, may be made into 3 small bundt pans or 5-6 small loafs
Prep Time: 30mins. ✦ Bake Time: 45mins.

  • BH-Persimmons

Ingredients:

  • 2 C. sugar
  • 2 Tbsp. canola oil
  • 2 eggs
  • 2 tsp. vanilla
  • 2 C. persimmon pulp (3-4 small-medium in size)
  • 2 tsp. baking soda
  • 4 C. flour, divided
  • 1 tsp. baking powder
  • 1 Tbsp. cinnamon
  • 1-½ tsp. ground allspice
  • ¼ tsp. ground cloves
  • 1 C. low-fat yogurt (vanilla or plain)
  • 1 C. chopped nuts (almonds or pecans)
  • 2 C. raisins

Directions:

Preheat oven to 350ºF. Prepare large bundt pan or 2 regular loaf pans with non-stick cooking spray.

In a large bowl mix sugar, canola oil, eggs, and vanilla.

In a blender mix persimmon pulp and baking soda until smooth. Immediately pour into above mixture and mix well.

Add alternately, stirring to combine after each: 2 cups of flour, baking powder, cinnamon, ground allspice, and ground cloves. Mix until smooth and thoroughly incorporated.

Next add low-fat yogurt, and remaining flour (2 cups). Mix well. Finally stir in chopped nuts and raisins.

Fill prepared pans each ⅔-full with batter. Bake in preheated oven for about 25 minutes then lower temperature to 325º for about 20 minutes more. Makes 3 small bundt pans or 5-6 small loafs*.

Cook's Note: If making smaller pans, cooking time may be shorter.