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For persimmon bread you want to use the Hachiya variety. The Fuyu is rounder shaped than the Hachiya and is a bit crunchy, good for using in salads; it has a pale orange color.
Fresh Hachiya persimmons are really extreme. Their color is almost shockingly bright orange and the texture is downright slimy. Though they are sweet there is sometimes a very bitter after taste to the raw fruit. They sound just awful, but actually they are quite delicious. And if you can't fathom eating them raw, you should really try them in bread because they are no longer bright orange, slimy or bitter. This recipe style of persimmon bread is rich, dark, and spicy and almost like a firm pudding in texture.
Persimmon Bread
1 cup sugar
1 cup flour
1 t baking soda
1 t baking powder
1 t cinnamon
1 t vanilla
1/2 t salt
1/4 c milk
1 c persimmon
1 egg
1 T melted butter
Sift the dry ingredients in bowl and set aside.
Combine wet ingredients together in large bowl.
Gradually add dry ingredients into wet mixture to wet until well mixed.
Place in an oiled and floured pan.
Bake at 300°F for 1 hour or until bread tests clean with toothpick or clean broom straw.
Enjoy!
