In persimmon season I can barely control myself. I eat persimmons almost every day but still a few ripen faster than I can eat them, and I don’t like eating them out of hand when they’re squishy. Fortunately, they make excellent nut bread, especially with local honey and pecans!
Persimmon and Pecan Bread
1/2 cup oil
4 over-ripe persimmons
1 cup sugar
1/2 c honey
1 1/2 cup all-purpose flour (or any combination of flours, I used brown rice flour, whole wheat flour, and all-purpose)
1/4 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. baking powder
1 cup chopped pecans
Preheat the oven to 350 degrees. Grease and flour a loaf pan and set aside.
Cut the tops off the persimmons and slice them into the goblet of a blender. Add eggs, oil and honey. Blend until mixture is smooth. Add sugar a little at a time until completely blended.
Sift the dry ingredients together and stir in persimmon mixture. Stir in pecans. Pour into the prepared loaf pan and bake for one hour or until a tester inserted near thecenter comes out clean. Enjoy!