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.

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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.