I LOVE giving homemade gifts for Christmas. Nothing shows more that you care for someone than taking the time to bake or make something special for that person. Usually I give out cookies or breads for the holidays. This year I wanted to include a different recipe to add a little excitement to my packages. I remember eating persimmon bread as a child during this time of year. I decided to make my own version. My recipe turned out pretty good, so I decided to share. If you’re into giving baked goods for Christmas or just because, give this one a try.
Makes 2 loaves
2 cups of all purpose flour
1 1/2 cups of whole wheat flour
2 tsp baking soda
1 1/2 tsp of salt
1 tsp fresh ground nutmeg
1 tsp of cinnamon
4 oz of organic coconut oil, melted and cooled to room temp.
4 oz (1/2 cup) of butter, melted and cooled to room temp
2 cups of granulated sugar
4 large eggs, room temp
2 cups of persimmon puree (approx. 4 ripe persimmons)
2 tsp of vanilla extract
2 cups of dried cranberries
2/3 cup of bourbon
1 1/2 cups of pistachio nuts, shelled and unsalted
1/2 cup of white chocolate morsels
Using a blender or an immersion hand blender puree persimmons, including skin. Set aside
In a small bowl, macerate cranberries in bourbon. Soak for a minimum of 2 hours, preferably overnight
Preheat oven to 350. Butter an flour 2 loaf pans
In a medium sized bowl, sift or whisk together flours, baking soda, salt, nutmeg and cinnamon. Set aside
In another large bowl, using a hand or stand mixer, cream together coconut oil, butter and sugar until mixture is light and fluffy. Mixture should be double its original size. Add eggs to mixture, one at a time. Add persimmons and vanilla, mix until well blended. Add flour mixture, one half at a time. Once completely mixed add cranberries, liquor and pistachios. Stir until completely blended, be careful not to over mix. Place batter into loaf pans and bake for approximately one hour or until tester comes out clean.
While bread is baking, using a double broiler, melt white chocolate.
Once bread is at room temperate, drizzle white chocolate on top of bread. Allow white chocolate to set on top of bread.
Devour and enjoy!!
* You can also make mini bundt cakes (pictured) using the same recipe