6 Tbsp. butter (at room temp) or vegetable oil1 c. sugar 1 tsp. baking soda 1 c. persimmon pulp or chunks 2 c. flour 1 tsp. baking powder ½ tsp. salt 1 c. chopped nuts ½ tsp. nutmeg (optional) ¼ tsp. cloves (optional) 2 tsp. grated orange rind (optional) 1 c. chopped dates or raisins (optional)
If using butter, cream the butter and sugar; otherwise mix oil and sugar. Add the eggs one at a time, beating well after each is added. For squishy persimmons, peel and core, then mash into a pulp. For firm persimmons, peel and core, then cut into 1/2 inch or smaller chunks. Dissolve baking soda in persimmon pulp or chunks and add to the creamed ingredients. Combine dry ingredients separately, then stir into creamed mixture until just combined. Bake in a greased loaf pan at 350 degrees for about 65-75 minutes or until toothpick comes out clean. Cool and slice. Store in a plastic bag. It freezes well, so make a few loaves when persimmons are in season.
from Eatwell Farm CSA member Michelle Baack