Persimmon Cheese Loaf

Yum

Orange vivid color of fruits has attracted me so much that I have decided to buy some to see if I could make a dish using them. It needed several days to ripe; just enough to think about what to do.
This loaf is my version of what I have found at www.kirbiecravings.com .

Persimmon Cheese Loaf is perfect breakfast dish to have with a cup of coffee or tea; works well as a dessert.

The fruit itself is sweet so I did not add more than 4 Tbsp of sugar not to overpower it. If you shall serve it with some ice cream or ready made pudding that also has some sugar in it, I think this quantity (4 Tbsp of sugar) is enough to mix for a loaf.
As I was investigating about Persimmons,I have red it is best to pick the fruits up around fool moon. Doing so, the fruits are sweeter. So, all of you, having a chance to check this out, see if it works.
Also, I was absolutely amazed to read that the plant is among the oldest in cultivation, known for its use in China for more than 2000 years !

Persimmon Cheese Loaf

Course Breakfast
Cuisine American
Keyword Persimmon Cheese Loaf
Author 2pots2cook

Ingredients

  • 1 egg + pinch of salt
  • 2 + 4 Tbsp Persimmon puree
  • 4 Tbsp sugar
  • 1 tsp vanilla extract
  • 3 Tbsp oil
  • 8 Tbsp flour
  • 1 tsp baking powder
  • 4 tsp cream cheese

Instructions

  1. Peel one Persimmon and cut to cubes.
  2. In a food processor, mix the Persimmon cubes and make a puree.
  3. In a bowl, mix an egg with a pinch of salt and add 2 Tbsp of Persimmon pure, sugar, vanilla extract, oil, flour, baking powder and cream cheese. Mix well.
  4. Preheat oven to 180 C / 356 F.
  5. Butter and flour the baking dish (volume: 2 cups)
  6. Pour the mixture to a baking dish and make a narrow slit in the middle of the loaf. Pour 4 Tbsp of pure in it.
  7. Leave the rest of puree aside.
  8. Bake for 25 minutes.
  9. When cooled, serve the loaf slices with the pure left.

 

Persimmon Cheese Loaf is perfect breakfast dish to have with a cup of coffee or tea; works well as a dessert.

 

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.