Piedmont persimmons are a thing. In my short block of the neighborhood there are trees of two common varieties, Fuyu and Hachiya.
The Fuyu variety are the short, squat shaped ones meant to be eaten when still crisp. They’re sweet and delicious out-of-hand, used in baking similar to apples, and often seen sliced into winter salads. (Check out my recipe using them, along with apples, in this Rustic Autumn Tart.)
The Hachiya variety are acorn shaped and are very astringent (tannic) until they reach squish-y soft ripeness. Most recipes using Hachiya persimmons will refer to using “pulp”, underscoring the need to let this variety ripen fully before being enjoyed.
I have a Fourth Edition of James Beard’s “Beard on Bread”, dated January 1974. The price on it is $8.95! It is the source for David Lebovitz’ adaptation, which he recently posted and inspired me to make as the vessel for my backyard persimmons.
This Piedmont Persimmon Bread recipe uses Hachiya persimmons. Obtaining the pulp may take some advance planning whilst you await the fruit to become squishy-ripe, as they are usually harvested firm and under-ripe. Leave them on the counter for a few days, maybe alongside ripening bananas to hasten things along.
Speaking of bananas (clever segue), the ripe persimmon pulp is similar to very ripe, mashed bananas such as used in making banana bread.
If you shop at a farmers’ market, you may luck out and find a farmer with very ripe Hachiyas at a deeply discounted price.
There’s a slight boozy character to this bread with the brandy, making it a nice substitute for a holiday fruitcake.
Piedmont Persimmon Bread
Adapted from James Beard/Inspired by David Lebovitz
Makes 2 loaves, 8.5 x 4.25-inch pans
Ingredients
- 3-1/ 2 cups sifted all-purpose flour
- 1-1/ 2 teaspoons salt
- 2 teaspoons baking soda
- 1 teaspoon ground nutmeg
- 2 cups granulated sugar
- 1 cup melted unsalted butter, cooled slightly
- 4 large eggs, lightly beaten
- 2/ 3 cup brandy, such as Calvados, substitute rum or bourbon
- 2 cups persimmon pulp, about 4 largee very squisty-ripe Hachiya variety. Peeling is optional if they’re as ripe as should be; just remove any tough bits of skin.
- 2 cups coarsely chopped walnuts
- 2 cups coarsely chopped dried fruit (I mix half apricots and half dates)
Instructions
- Butter 2 loaf pans. Line the bottom and two sides of each with parchment paper.
- Adjust a baking rack to the middle position of the oven, and preheat the oven to 350°F.
- Sift the first five, dry ingredients into a very large mixing bowl, making a well in the center.
- Combine the melted butter, eggs, brandy and persimmon pulp in a second large bowl.
- Add the wet ingredients into the dry ingredients and mix well. Add the chopped nuts and dry fruit and stir to combine.
- Divide the batter between the two loaf pans and bake for 60 – 70 minutes, until a toothpick inserted into the center comes out clean.
- Cool completely on a wire rack before slicing.
Note: Whilst the recipe would halve easily, I highly recommend making the two loaves. If well-wrapped the bread will keep for about a week at room temperature. (Good luck with that!) The bread freezes well too – make sure you wrap accordingly. We actually enjoy this bread more the next day, after the flavors develop more fully.
