For those surviving without ovens.

As an expat from the States, it can be difficult having loved and lost your oven... but there's a plethora of recipes to meet your tastebuds' needs using stovetop, crockpot, and even microwaving methods! This blog will provide recipes spanning from sidedishes to desserts, funky to traditional, and a few things in between. Enjoy!

Wednesday, November 10, 2010

Persimmon Bread

1 C Persimmon pulp (just blend fresh fruit in blender)
2 eggs
1/2 C oil
1 1/2 C sugar
1 1/2 C flour
3/4 tsp cinnamon
1/4 tsp nutmeg
3/4 tsp salt
1 tsp baking soda
1 C dried cranberries or raisins
*1/2 C chopped walnuts (optional)

1. Fill pot 1/3 with water and bring to boil. reduce heat to medium- medium high and place steaming tray in.
2. Combine wet ingredients and sugar with whisk in mixing bowl.
3. Add dry ingredients and combine with plastic spoon or mixing spatula.
4. Add fruit and nuts to batter.
5. Butter or oil two foil pans 15X20cm.
6. Divide batter evenly between pans. Do not fill more than halfway up any pan.
7. Steam each loaf for 25 minutes.
8. Sprinkle with cinnamon and sugar and serve! :)

Loaves freeze well and will keep for about 3 months in airtight container/bag. Simply remove to room temp and allow to thaw before serving.

Courtesy Lindsey Lett, inspired by several recipes online.

1 comment:

Carly Janell said...

wow...persimmon bread. this is brilliant! i wanna try this!!! :) so good seeing you for a few minutes at church...looking forward to thanksgiving dinner and a chance to chat for longer!