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Ever wonder what’s ripe at the Crescent City Farmers Market this week? Who will be there? Who is cookin’? Sign up here for our popular electronic newsletter Market Morsels to learn recipes, market updates, and food preparation tips from our own vendors, chefs, and shoppers. It’s published each Monday so you can prepare to shop for the week!

Recipe

Persimmon Bread with Lemon Glaze

It’s fall, y’all! It’s October and under 80 degrees so naturally, it’s time to crank the oven back on. Chef Theresa B. Day uses Hachiya persimmons to create this beautiful persimmon bread with lemon glaze. Again, make sure this variety is totally ripe before eating or cooking with them! Much like you’d use very ripe bananas for banana bread, you’ll want these persimmons to be so soft to the touch it might feel like your fingers will break through the skin just holding it. Pick up those persimmons and lemons at all of the markets or through the CCFM home delivery box!

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Ingredients

  • 3-5 ripe Hachiya persimmons, pureed (1 cup pulp)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground all spice
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup (1 stick) butter, softened
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup powdered sugar
  • 1-2 tablespoons lemon juice

Directions

Preheat oven to 350° F.

Mash persimmons or blend in a food processor into 1 cup pulp and set aside.

In a separate bowl, stir together flour, baking soda, spices and salt.

In a large mixing bowl, cream together butter, white sugar and brown sugar until fluffy.

Beat in egg and vanilla. Turn the mixer to low and stir in persimmon.

Stir in dry ingredients until everything is fully incorporated.

Pour into a loaf or Bundt pan.

Bake for 45-50 minutes or until a toothpick inserted in the middle comes out clean. Cool completely before glazing.

To make the glaze, whisk together powdered sugar and 1 tablespoon lemon juice in a small bowl. Stir until sugar is dissolved. Add additional lemon juice, if needed.

Once the cake is cooled, drizzle with glaze and serve.

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About Us

Market UmbrellaMarket Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers MarketThe Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.