Persimmons are an amazingly sweet fruit which, sadly, are available typically only from October through December. I had my first persimmon two years ago and it was love at first bite. And Yea! They are once again available in stores and from local growers.
Persimmons fall into two categories: astringent or puckering, and non-astringent, or non-puckering. Astringent persimmons, as the term puckering suggests, are almost inedible until they are fully ripe and extremely soft. Non-astringent persimmons can be eaten before they are fully ripened and are still firm like an apple. For this recipe, I used non-astringent persimmons that were ripe but still slightly firm because I wanted to cut them into small pieces. In my local stores, the most common type (typically the only type) of non-astringent persimmons are Fuyu.
I decided to pair the persimmons with yellow mangoes; I love that flavor combination, as you know if you have seen my recipes for Persimmon Cake with Persimmon Syrup, Mango Filling, Buttercream Frosting and Dried Fruit, and Gluten-Free Persimmon Cake with Persimmon Syrup, Mango Filling, Buttercream Frosting and Dried Fruit. (The vegan version will be appearing soon.) However, mangoes have a much stronger taste than persimmons, which have a very delicate taste once baked. To balance the persimmon and mango flavors, almost four times as much persimmon is added than mango. The result is a wonderful sweet bread with the taste of both persimmons and mangoes. So let’s get baking!
THE INSIDE SCOOP
When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of flour is 120 grams. By volume, this measure will typically be less than 1 cup. When baking, it is always best to use a food scale to measure ingredients, especially flour. However, if you don’t have a food scale, sift the flour three times, then spoon the flour into a measuring cup and use the edge of a knife to level it off. This should result in a cup of flour that weighs about 120 grams.
Spray the loaf pan with non-stick cooking spray, then line the bottom and two short ends of the pan with parchment paper, leaving enough parchment paper extending above the pan for “handles.” This is a very moist bread; the bottom of the loaf will typically stick to the pan if the loaf pan is not lined with parchment paper. If you have ever taken a loaf of quick bread out of the pan and found a hole in the middle of the bottom where it stuck to the pan, you know how frustrating that is.
The persimmons and mangoes need to be peeled, seeded or pitted, and chopped into pieces that are about 1/8″ in size.
I’M EGGCITED ABOUT EGGS!
In baking, eggs typically need to be room temperature. Warm eggs hold more air than cold eggs, which means a lighter cake. Cold eggs, on the other hand, can result in a lumpy batter and heavy texture. To quickly bring eggs to room temperature before cracking, place eggs in a bowl of warm (not hot) water for 10 minutes.
Crack eggs into a small bowl before adding to the batter. That way, it is easy to remove any bits of eggshell or bloody eggs.
LOVE ME TENDER
The butter and sugar can be creamed together with a stand mixer or hand-held mixer. The sugar traps air in the butter, thus allowing the baking soda to expand the air particles and create “lift” for a light bread. However, the flour mix and butter/sugar mix should be folded GENTLY together by hand until just combined to prevent the development of gluten, which will cause the bread to become tough.
I chose to use a loaf pan for this recipe, but it can easily be baked in smaller loaf pans, or as muffins. And if you want a larger loaf, or multiple loaves, simply double the recipe.
The best way to test for doneness is with a metal cake tester or metal kabob skewer. Toothpicks can be used, but they are more likely to suggest the bread is done when it is either under baked or over baked.
Once done, place the loaf pan on a cooling rack for 10-15 minutes to allow the bread time to become firm. Then run the flat side of a knife down the long edges of the pan to loosen the sides of the bread from the pan, and use the parchment paper “handles” to lift the bread from the pan and place on the cooling rack.
And even though it can be tempting to start eating it right away, let the bread cool completely so it doesn’t crumble when you slice it.
A very moist bread with a perfect balance between the mild persimmons and the bold mango. Preheat oven to 350 degrees. Spray an 8.5”x4.5”x2.5” pan with non-stick cooking spray. Line the bottom and short ends of the pan with parchment paper, leaving enough parchment paper on the ends to form “handles”. In a small bowl, whisk together the all-purpose flour, baking soda, salt, minced crystallized ginger, and minced orange zest; set aside. In a medium/large bowl or the bowl of a stand mixer, cream together the butter and sugar. Add the eggs and vanilla; beat until combined. By hand, fold the flour and butter/sugar mixes together until there is no dry flour. Fold in the prepared persimmons and mango. Pour the batter into the prepared loaf pan and bake at 350 degrees for 55-60 minutes, until a metal cake tester, when inserted into the middle of the loaf, comes out clean. Place the loaf pan on a cooling rack for 10-15 minutes, then run the flat side of a knife down the long edges of the pan to loosen the bread from the pan. Use the parchment "handles" to lift the bread out of the pan and place directly onto the cooling rack. Let the bread cool completely before slicing. Enjoy! *Other non-astringent persimmons can be substituted for the Fuyu persimmonsPersimmon Mango Bread
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