Persimmon, Cranberry and Walnut Loaf

This Persimmon, Cranberry and Walnut Loaf is an easy and totally delicious way to enjoy persimmons.

This is the first recipe I’ve posted in 6 months but I promise you it was worth the wait.

I am not a fan of persimmons but my mother-in-law, Maureen absolutely loves them. In fact, every time I see a persimmon I think of her.

One of the things I love most about being back in the UK is being able to see friends and family willy nilly and after years of us being hosted by my mother-in-law who literally waits on us hand and foot, it was so nice to be able to repay her hospitality.

Before her visit, we headed to our local Friday morning market and loaded our nana trolley up with delicious, fresh and cheap produce, including a punnet of persimmons for Maureen. I try not to bang on about how cheap fruit and veg are in the motherland because I don’t want to upset the natives in a cost of living crisis but honestly compared to Australia, the prices are so low!

Anyhoo back to the persimmons, Maureen made good in roads into the punnet but by the time she came to leave, we still had 6 left! As the fruit was getting very ripe and there are only so many persimmons one person can eat, I did what any self respecting daughter in law would do and took a few persimmons off her hands.

I had no plans to eat said persimmons (there’s something about the texture that really grosses me out) but I was keen as mustard to bake them. I must confess, I am still establishing my baking pantry so had limited supplies. I used cranberries because Christmas was coming but you could easily use dates or sultanas instead. I like the crunchiness of the walnuts but if you want a nut free version, feel free to skip them altogether.

This bread is super moist and dense and utterrly delicious. Even David who is even less of a persimmon fan than me enjoyed it so the proof really is in the eating! In fact, we love this loaf so much that I continue buying persimmons just so I can continue making this loaf. It’s crazy good!

We love it sliced with butter but it’s also delicious served warm and freezes brilliantly too. Now I always have to keep a stash in the freezer for next time my MIL comes to visit!

Do you like persimmons? What are the price of fruit and veg where you are?

Ingredients

100g butter, melted

2 ripe persimmons, cut into quarters and stalks removed

2 eggs, beaten

100g brown sugar

100g caster sugar

210g plain flour

1/2 teaspoon baking powder

1 teaspoon bicarbonate of soda

1/2 teaspoon salt

1 teaspoon cinnamon

60g cranberries

60g walnut pieces

How to – Traditional

1. Preheat oven to 180C and grease and line a loaf tin with baking paper.
2. Scoop out the persimmon flesh into a large bowl, discard the outer layer of skin. Using two forks mash the persimmon flesh into a puree – alternatively, leave the skin on and blitz in a blender or a food processor.
3. Stir the melted butter into the persimmon mixture.
4. Mix in the sugars and the egg.
5. Fold in the flour, baking powder, bicarb, cinnamon and salt until just combined.
6. Add the cranberries and walnuts and fold through.
7. Spread the batter into the prepared loaf pan.
8. Bake for about 50 minutes or until a skewer inserted into the centre of the loaf comes out clean.
9. Allow the loaf to cool in the pan for 10 minutes. After removing from the tin, transfer to a cooling rack to allow the loaf to cool completely.
10. Slice and serve with or without butter.

How to – Thermomix

1. Preheat oven to 180C and grease and line a loaf tin with baking paper.
2. Place the butter in the TM bowl and melt for 2 minutes and 30 seconds at 60C on speed 2 or until melted. Set the butter aside.
3. Add the persimmons and blitz for 5 seconds on speed 5.
4. Add the cooled butter, eggs and sugars and mix for 10 seconds on speed 5.
5. Add the flour, baking powder, bicarb, cinnamon and salt and mix for 5-10 seconds on speed 4. Take care not to overmix.
6. Add the cranberries and walnuts and fold through at 3 seconds on reverse speed 4.
7. Spread the batter into the prepared loaf pan.
8. Bake for about 50 minutes or until a skewer inserted into the centre of the loaf comes out clean.
9. Allow the loaf to cool in the pan for 10 minutes. After removing from the tin, transfer to a cooling rack to allow the loaf to cool completely.
10. Slice and serve with or without butter.

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