Persimmon Spice Bread

Preheat the oven to 350 degrees and spray a 9x5-inch loaf pan with non-stick cooking spray. Line the pan with parchment paper, pressing it in place with the help of the spray.

Prepare the persimmon purée: Choose soft, fully ripe persimmons for the sweetest flavor. Trim off the leafy tops, peel the skin with a vegetable peeler, and cut the fruit into chunks. Use an immersion blender to purée until smooth or mash with a fork. It's fine if there are a few chunks or pieces of persimmon in the puree.

In a large mixing bowl, combine 1 1/2 cups of all-purpose flour, 3/4 cup of granulated sugar, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 2 teaspoons of pumpkin pie spice.

In a medium bowl, whisk together 2 eggs and 3/4 cup of vegetable oil. Then add in the persimmon puree.

Combine the wet ingredients with the dry ingredients and mix well.

Layer the persimmons: Peel and thinly slice 1–2 ripe persimmons. For easier handling, slice the fruit with the skin on, and trim the skin from each slice afterward if desired. Pour half of the batter into your prepared loaf pan, then arrange a layer of sliced persimmons over it.

Pour the remaining batter over the persimmon layer, then gently smooth the top. Bake for 20 minutes, then rotate the pan to ensure even baking. Continue baking for another 20 minutes, or until a toothpick inserted into the center comes out with moist crumbs and not wet batter.

Allow the bread to cool in the pan for 15 minutes, then, using the parchment paper, carefully lift it out and transfer it to a wire rack to finish cooling.

Enjoy!

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