Persimmon Walnut Chocolate Chip Bread

This recipe was inspired by one I found in The Green Market Baking Book.  Their recipe used maple syrup and brown rice syrup for the sweeteners.  But, since I didn't have the syrups, I went with plain white sugar. The resulting bread was a bit too sweet for me, so the second time, I reduced the sugar from 1 cup to 3/4 cup. Some other modifications included adding orange juice to make up for the lost liquids in the syrups, using buttermilk instead of plain milk and adding chocolate chips, which as we all know, makes everything taste better!


Persimmon Walnut Chocolate Chip Bread
Makes 2 - 9x5 loaves

In a medium bowl, sift together and set aside:
4 cups all purpose flour  (or 2 cups all-purpose and 2 cups whole wheat flour) (520g)
4 teaspoons baking powder (which equals 1 tbs + 1 tsp)
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg

Preheat oven to 350°F.
In the bowl of a stand mixer, beat together until foamy:
3/4 cup sugar (150g)
4 large eggs

Add following ingredients and mix until blended:
1 cup buttermilk
1/4 cup orange juice or apple juice
2 cups persimmon pulp (approx. 3 large Hachiya persimmons, squishy soft)

Grate into the wet mix:
1 stick (1/2 cup or 4 oz) unsalted butter, cold

Add the dry ingredients to the wet ingredients and mix until well blended.  Stir in:
1 cup chopped walnuts
1 cup semi-sweet chocolate chips

Divide and pour batter into two well-greased 9x5x3 inch loaf pans.  Bake for 45 - 55 minutes or until toothpick stuck into center comes out clean.

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