Updated Holiday Bread

I don't really care for fruit cake, but the traditional panettone is pretty big here in the UK. It's a little lighter than a standard fruit cake.  I'd much prefer a moist coffee cake, though, to panettone or a dense loaf of dried fruit.  When I got a bunch of persimmons in a recent veg box delivery, I thought I'd make more of an updated version of holiday bread. I had never cooked or baked with persimmons before, but I figured I would give it a try.

This recipe came out amazingly well.  It was moist with the perfect amount of holiday spices.  Even the extra loaf that I made with raisins incorporated into the batter came out great.  So, I decided that this should be the replacement holiday recipe for getting into the spirit of the season.  It's got the flavor to conjure up cozy evenings at home, and it's perfect to give as seasonal gifts that people will actually love to eat.

Persimmon Bread

* 5-6 persimmons to make about 1 cup of pulp

* 2 tsp baking soda

* 3 cups sugar

* 1 cup vegetable oil

* 4 eggs

*1 1/2 tsp cinnamon

* 1/2 tsp nutmeg

* 1 1/2 tsp salt

*2/3 cup water

* 3 cups flour

* 1 to 1 1/2 cup raisins (optional)

* 1 cup chopped peanuts (or preferred nuts - optional)

* Preheat oven to 350 degrees and grease two loaf pans (3 x 6 inches in size)

* Cut persimmons and remove center if tough.  Blend the persimmons in a blender on puree until the are smooth.

* Push puree through a sieve over a medium sized bowl. Add baking soda and let stand for 5 minutes to thicken.

* In another medium bowl, combine sugar, oil, eggs, cinnamon, and salt.  Blend together until smooth. Then, alternately mix in the pulp, water, and flour.  If preferred, mix the raisins into the batter. 

* Pour batter into the loaf pans to fill about halfway.  Add the nuts on top of the batter if preferred.  

* Bake for 1 hour until a toothpick comes out clean.

* Remove from the oven and let the bread sit in the pan for another 10 minutes before removing.  Enjoy!