Kitchen @ Hoskins

Soft, luxurious bread packed with fall persimmons, greek yogurt and coconut oil.

This bread is AMAZINGLY soft and soooo tasty!!!

Did you know persimmon and coconut is one of the best combos out there?

So addictively good. 

And, greek yogurt for softness <– proven. 

Enjoy plain or with a smear of salted butter (Mmm…)

PS. For those unfamiliar with persimmons, they are basically the best that this season has to offer. Just sayin’. 

Recipe reposted for better pictures.  Original recipe can be found here.

 

 

 

 

Measure 2 cups of coarsely grated persimmon. Whisk all dry ingredients together.

Beat eggs and sugar for 3 minutes, until think and pale in color. Add melted coconut oil and beat for an additional minute.

Mix in half the flour mixture.

Mix in greek yogurt and remaining flour mixture to get a thick batter. 

Stir in grated persimmons and transfer batter into loaf pan. Bake.

 

 

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Skill level – Intermediate

Persimmon Bread

Ingredients:

1/2 cup coconut oil

1 1/2 cups all purpose flour, scooped and leveled

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups coarsely grated Fuyu persimmon (about 2 large), refer notes

2 large eggs, room temperature

3/4 cup + 1 tablespoon sugar

1/2 cup greek yogurt

Preparation:

1. Preheat oven to 350 degrees F. Grease a 9 x 5 inch loaf pan with non-stick cooking spray, line bottom with parchment paper and set aside. 

2.  Measure 1/2 cup coconut oil into a glass measuring cup (or any microwave safe bowl), microwave until completely melted and set aside until you continue to make the batter.

3. Whisk together flour, baking powder, baking soda and salt in a medium bowl and set aside.

4. Combine eggs and sugar in large bowl, beat on high with a hand held electric beater for 3 minutes until thick and pale in color.

5. Add coconut oil and beat for one more minute.

6. Add half the flour mixture, beat until just mixed (do not overmix). Beat in yogurt and then the remaining flour mixture (do not over mix). 

7. Switching to a rubber spatula, fold in the grated persimmons, until evenly combined.

8. Transfer batter into the prepared loaf pan, smooth top and bake for about 45-50 minutes or until a tooth pick inserted in the middle comes clean.

9. Place pan on a wire rack and let cool.

10. Remove bread from the pan after about 10 minutes and place on the wire rack to cool completely.

Makes 1 loaf

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Notes:

Use ripe but hard Fuyu persimmons. Wash, cut off the stem end and grate in the coarse side of your box grater. 

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