Persimmon Bread with Orange Icing
This moist, low in sugar persimmon bread with a hint of autumn spice and orange makes a delicious seasonal snack. It is light and fluffy, contains pecans for a bit of crunch and is super quick and easy to make.
(1.27 cups) peeled, chopped and pureed, approx. 1.5 persimmons
bicarbonate of soda
each: cinnamon and ginger
orange, zest only
(0.61 cups) roughly chopped
Pinch of fine sea salt
For the orange icing
plus orange zest for decorating.
Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease and line a 23 cm loaf pan with parchment paper. Peel, roughly chop and puree the persimmon.
In a bowl combine the flour, baking powder, soda, spices and salt and stir using a whisk.
In another bowl beat together the eggs, sugar, oil and vanilla extract until fluffy. Stir in the persimmon puree and orange zest.
Add the flour mixture, pecans and stir just to combine. Do NOT overstir. Pour the batter into the loaf pan and gently smooth out the top using a spoon.
Bake in the centre of the oven for 1 hour. Remove from the oven and leave in the pan for 10 minutes then lift out of the pan with the paper and place on a rack to cool completely.
Combine the powdered sugar with the orange juice and stir until smooth. Drizzle the mixture over the persimmon bread, scatter the orange zest over the top and enjoy!
: You will need approximately 1.5 persimmons. The peel can be added into a smoothie.
: I used pecans but you could use any nuts you like.
: I used moderate amounts of ginger and cinnamon but you could use more, alternatively use mixed spice or pumpkin spice.
: Do NOT overstir the batter. Stop stirring as soon as the dry ingredients have been incorporated. The mixture should be lumpy.
: I made only a small amount to drizzle over the bread but you could double the ingredients and cover the entire loaf. Up to you.
: Wrap in paper or store in a plastic container for up to 3-4 days.
the loaf for up to 3 months.