Pat and Allen shared at least a dozen persimmons with us from their bountiful harvest, along with their persimmon bread recipe. Here's a slightly tweaked, vegan version of their bread; turned out yummy!
1 tsp. baking soda
2 T lukewarm water
1 1/2 C persimmon puree
1 1/2 C sugar
1/2 C salad oil
2 flax eggs (2 T flaxmeal, 6 T warm water)
2 C flour
2 tsp. baking powder
1 tsp. cinnamon
1/8 tsp. cloves
1/2 tsp nutmeg
1/2 tsp. salt
1 tsp. lemon juice
1 C walnuts
Remove skin and puree persimmons in a food processor.
Mix baking soda and warm water. Add persimmon pulp. Let sit a few minutes.
Mix sugar, oil, and flax eggs. Mix flour, baking powder, salt, cinnamon, cloves. Combine persimmon and sugar mixture. Add flour mixture with lemon and walnuts.
Pour into loaf pans. For a regular large loaf, bake at 400 degrees for 15 minutes; then reduce temperature to 350 degrees and bake for 45 minutes or until done.
For small loaf pans (what I use): Cook at 350 degrees for 15 min. 325 degrees for 30 minutes.
Mixing it up:
Just a few of Pat & Allen's persimmons (at their house, not ours :)