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Persimmon Bread by Early Girl Eatery's John Stehling

About 1 month(s) ago by Anna Norton
  

In search of fun and tasty fall and holiday traditions to post, we turned to the experts. We asked some of the chefs from our upcoming celebration of Appalachian food and culture, Root Bound 2018, to share some of their favorites. For John Stehling, owner/chef of the popular Early Girl Eatery in Asheville, it’s visions of Persimmon Bread that dance in his head this time of year.

  
 
"I am always excited for the fall harvest. Two of my favorite crops are the candy roaster squash and persimmons. As a kid, I grew up collecting persimmons (the American ones, not the Asian persimmon). We would take them home and have mom-made cookies and pudding. I still enjoy the treasure hunt for them today- although they are a lot harder to find."
 
 
Native persimmons grew in the forests where John was raised, but wild lands are increasingly infringed on and built upon and foraged foods are now harder to find.
 
 
Ripe fruit of the cultivated strains range from glossy light yellow-orange to dark red-orange depending on the species and variety.
 
Inspired by that memory, John created this recipe for persimmon bread that he shared! 
 
 
 

 

Persimmon Bread Instructions:

Preheat oven to 350 degrees F

Grease a loaf pan

Combine pulp and soda; let stand 5 minutes

Mix together flour, spices, baking powder and salt

Cream sugar and butter, beat in egg and add persimmon-soda mix

Add to flour mix

If including optional raisins and nuts, stir into loaf pan

Bake 50-55 minutes

 
To prevent discoloration, mix 1/8 teaspoon powdered ascorbic acid (vitamin C) into each quart of persimmon pulp. Pack in plastic zip-lock bags. These can be stored for up to a year
 
Now cozy up and enjoy the sights and aromas of autumn, including your own freshly baked persimmon bread! For gorgeous Chinese lanterns or other seasonal décor, try Oakleaf Flower and Garden.
 
 
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