Thread: Persimmon Bread Forever.........

Short post. I looked around yesterday and had ripe Fuyu persimmons everywhere. I had to get cooking. Cranked out 8 more loaves of Persimmon bread, 6 for the freezer. This bread if thawed in the fridge for a couple of days first then allowed to return to room temperature is fantastic. I'm just working the batter for a couple of minutes to develop a little of the gluten. It does not sink at all. My old recipes like a lot of banana breads you see out there they are crowned up when fresh out of the oven but sink as they cool, working the batter a little extra totally stops the sink from happening.



Freezing the loaves first I'm wrapping each in the wax paper sheets from Sam's then vacuum packing only enough to remove the air. Works great.

Everyone I edited the thread on the home page with the complete recipe including my changes in ingredients & execution in making. Bearclaw was asking if it was similar to making banana or zucchini bread.