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Persimmon Swirl Bread

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Persimmon Swirl Bread (click here for recipe with metric measurements)  

This family recipe was sent in by Becky Hankins of French Lick, Indiana.  She can also be found on the "sources" page.

Ingredients:

8 oz cream cheese softened
1/4 Cup sugar
1 egg beaten
Combine and set aside.
 
1 3/4 Cups flour
1 1/2 Cups sugar
1 teaspoon soda
teaspoon cinnamon
1/2 
teaspoon salt
Cup pulp
1/2 cup oleo melted
1 egg beaten
1/3 
Cup water
1/4 
teaspoon ground nutmeg
 
Combine dry ingredients.  Combine pulp, oleo, egg and water. then mix both together, until moistened. Reserve 2 cups of this batter.
Pour batter into a greased 9x5-inch loaf pan. Pour cream cheese mixture over batter, top with reserved batter. Cut through several times with butter knife to make swirl effect.

Bake at 350
°F for one hour and 10 minutes, or until toothpick comes out clean. Cool 5 minutes and remove from pan.  Makes one loaf.

Persimmon Swirl Bread (metric measurements)

Ingredients:

230 g cream cheese softened
50 g sugar
1 egg beaten
Combine and set aside.
 
210 g Cups flour
300 g Cups sugar
5 ml soda
5 ml cinnamon
2.
5 ml salt
240 ml pulp
120 g oleo melted
1 egg beaten
80 ml
water
1.25 ml
ground nutmeg
 
Combine dry ingredients.  Combine pulp, oleo, egg and water. then mix both together, until moistened. Reserve 475 ml of this batter.
Pour batter into a greased 23x13-centimeter loaf pan. Pour cream cheese mixture over batter, top with reserved batter. Cut through several times with butter knife to make swirl effect.

Bake at 177
°C for one hour and 10 minutes, or until toothpick comes out clean. Cool 5 minutes and remove from pan.  Makes one loaf.