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.
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 with us, and Chef Jason from Half-Mile Farm baked several loaves for us to sample. For a bread made from a tomato-like fruit, this bread was surprisingly rich and delicious—especially slathered in creamy butter! Chef Jason said the process is simple and also fun, especially watching the reaction of the pulp when combined with the soda.
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