Wednesday, December 16, 2020

Eggless Persimmon, Ginger, Praline Pecan Bread



Persimmon is a wonderful fruit. I love it. I started baking using persimmon maybe 12 years back. It is a delicious, soft, and moist bread or loaf. Just like how apple sauce is. The persimmons do not have a very strong flavor but impart softness to the loaf. I remember my very first persimmon bread, which I shared with my friend and was asking for her review. We both had a great time that day having tea and persimmon bread. This year when I saw a similar recipe for the #Familybakingchallenge, I wanted to make my original version and post it. My version is eggless and so I had to use mine. Also, I add candied ginger or ginger chews to it. Melissa's Produce recipe doesn't have that. Instead of plain pecans, I added praline pecans as I had that in hand. The bread would turn out great without or without nuts. The raisins give an extra sweet bite. Like any quick bread, just cream the wet ingredients, incorporate the dry ingredients, fold in the additives, and bake to get a delicious loaf. This time I decided to make mini loaves so sharing or gifting to neighbors is easy.



I am posting this recipe for #FamilyBakingChallenge by Melissa's Produce. For this recipe, they suggested a cream cheese frosting, but we like it as such. Just added a drizzle of confectioners sugar to make it extra special for the season and to cheer ourselves because of the lockdown. Every week they share two recipes for 6 weeks. We need to do at least do two of them and post them on social media. More recipes made count for more points and the last day to post is December 26th. This is my second one. Here is the link to my first one, Pear Dumplings.






I am posting this for Srivalli's Bake-A-Thon 2020. We share recipes for baked food 3 days a week - Monday, Wednesday, Friday - all through the month.






Ingredients

Makes 8 mini loaves

All-purpose flour - 1 cup
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Salt - 1/4 tsp
Cinnamon - 3/4 tsp
Sugar - 1 cup
Butter - 4 tbsp
Persimmon puree - 1 cup
Milk - 3/4 cup
Flaxseed powder - 1 tbsp
Ginger chews - 2 tbsp, chopped
Raisins - 3/4 cup
Praline pecan - 1/4 cup
Vanilla - 1/4 tsp

Frosting


Confectioners sugar - 2-3 tbsp
water - 1/2 tbsp

Method


Mix the flaxseed powder and milk in a small bowl and set aside for 5-10 minutes for it to gel. In a bowl, add the flour, salt, baking powder, baking soda, cinnamon, and mix. Keep aside. Preheat the oven to 350 degrees F. 

In another bowl, cream sugar, butter, and flaxed egg.  Add vanilla and persimmon puree, mix well. Slowly add the dry ingredients. Mix gently to a smooth batter. Do not overmix. Fold in the praline pecans, chopped ginger chews, and raisins. 


Pour up to 3/4 of the cavity on a lined mini loaf pan. Bake for 22 min. Cool for 5 minutes in the pan. Remove from the pan and cool for 10-15 minutes.


Mix the confectioner's sugar and water to a smooth consistency. Drizzle on top of the bread. Leave for 10 minutes for it to set. 


Serve.  



Tips

This can be made into a big loaf or muffins. Adjust the baking temperature accordingly. Just make sure the toothpick inserted comes out clean.



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2 comments:

  1. I always end up eating my persimmons. Now looking at how moist that loaf is, I have to save up some and bake! Yum...

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  2. I have never had a chance to eat persimmon. Your bread makes me really want to sample it once. It looks lovely, perfect with a cup of tea in the evening!

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