Buckwheat Persimmon Bread Recipe

Name: Buckwheat Persimmon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup plus 2 tablespoons (140 grams) white rice four; 1/3 cup plus 2 tablespoon (50 grams) buckwheat flour; 3/8 teaspoon baking soda; 1 teaspoon loosely packed freshly grated nutmeg; 1/4 teaspoon salt (I use fine sea salt); 8 tablespoons (4 ounces/113 grams) unsalted butter, melted and luke warm; 1 cup (200 grams) sugar; 2 large eggs, cold; 3/4 cup (190 grams) ripe (very soft and squishy) hachiya persimmon, mashed or pureed (Fuyus also work; see note); 1/2 cup (70 grams) currants or raisins, or chopped dates; 1 cup (113 grams) chopped walnuts

Servings: persons

3/4 cup plus 2 tablespoons (140 grams) white rice four
1/3 cup plus 2 tablespoon (50 grams) buckwheat flour
3/8 teaspoon baking soda
1 teaspoon loosely packed freshly grated nutmeg
1/4 teaspoon salt (I use fine sea salt)
8 tablespoons (4 ounces/113 grams) unsalted butter, melted and luke warm
1 cup (200 grams) sugar
2 large eggs, cold
3/4 cup (190 grams) ripe (very soft and squishy) hachiya persimmon, mashed or pureed (Fuyus also work; see note)
1/2 cup (70 grams) currants or raisins, or chopped dates
1 cup (113 grams) chopped walnuts

1
Line the bottom and all four sides of a 6-cup loaf pan with parchment paper. Position a rack in the lower third of the oven and preheat the oven to 350u00b0 F degrees.
2
Whisk to combine the rice and buckwheat flours, baking soda, nutmeg, and salt. Set aside.
3
Combine the butter, sugar, and eggs in the bowl of a stand mixer and beat on medium speed with the paddle attachment until thickened and lighter in color, about 2 minutes. Or beat with the handheld mixer in a large bowl on medium-high speed for 3 to 4 minutes.
4
Add the flour mixture, persimmon, currants, and walnuts and beat on low speed until smooth. Scrape into the lined pan and spread evenly.
5
Bake the loaf for 45 to 50 minutes (please check this, it might be a bit longer), until a toothpick inserted in the center comes out clean. Cool the loaf on a rack, at least 2 hours, before unmolding and slicing (with a serrated knife)-flavors marry and the cake becomes moister over several hours or a day. Wrapped airtight, the cake keeps for 2 or 3 days; it keeps for longer in the refrigerator.

818

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup plus 2 tablespoons (140 grams) white rice four, 1/3 cup plus 2 tablespoon (50 grams) buckwheat flour, 3/8 teaspoon baking soda, 1 teaspoon loosely packed freshly grated nutmeg, and more.

Yes, Buckwheat Persimmon Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buckwheat Persimmon Bread

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