6 Do You Fuyu™ Persimmons
½ cup milk of choice
1¼ cups all-purpose flour
½ tsp kosher salt
1½ tsp baking soda
1½ tsp pumpkin pie spice
1 cup sugar
2 eggs, at room temperature
1 tsp vanilla extract
½ stick butter, melted
¼ cup vegetable oil
Prep Time: 20 min
Cook Time: 40–50 min
Servings: 1 loaf
1Prepare persimmon pulp by roughly chopping three small persimmons. Blend with milk until it forms a purée. Measure out one cup of purée for the recipe. Reserve the rest for another use, such as smoothies.
2Prepare remaining persimmons by thinly slicing one persimmon into rounds, either with a knife or mandolin. Dice last two persimmons.
3In a medium bowl, combine dry ingredients: all-purpose flour, kosher salt, baking soda, pumpkin pie spice, and sugar.
4In another bowl, lightly beat eggs with a fork and combine with remaining wet ingredients: vanilla extract, melted butter, vegetable oil, and persimmon purée. Whisk until well combined.
5Add wet ingredients to dry ingredients and use a spatula to fold everything together until flour is no longer visible. Fold in diced persimmons.
6Grease and line a standard 9" x 5" x 3" loaf pan. Pour batter into the pan, smoothing out the top and ensuring even distribution in the corners. Place the thinly sliced persimmons on top of the batter.
7Bake at 350° F for 40–50 minutes, or until a toothpick inserted into the middle comes out clean, without any raw batter. Enjoy!
To learn more about Fuyu™ Persimmons, visit www.doyoufuyu.com
