Persimmon Bread with Organic African Nectar Icing

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About the Recipe

Indulge in the rich flavors of persimmon with this moist and aromatic Persimmon Bread. Topped with a luxurious Organic African Nectar Icing, it’s a treat that combines the sweet taste of ripe persimmons with the exotic notes of African nectar tea.

Ingredients

For Persimmon Bread:

• 2 cups ripe persimmon pulp (from about 4-5 ripe Hachiya persimmons)
• 1 1/2 teaspoons baking soda
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup chopped walnuts or pecans (optional)

For Organic African Nectar Icing:

• 1 cup confectioners’ sugar
• 2 tablespoons organic African nectar tea, brewed and cooled
• 1 tablespoon unsalted butter, melted
• 1/2 teaspoon vanilla extract

Preparation

1. Prepare Persimmon Pulp:
   • Preheat oven to 350°F (175°C).
   • Puree Hachiya persimmon pulp in a blender with baking soda. Allow it to thicken for 5-10 minutes.
2. Prepare Persimmon Bread Batter:
   • Cream softened butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla extract.
   • In a separate bowl, whisk flour, salt, cinnamon, and nutmeg.
   • Alternately add dry ingredients and persimmon pulp mixture to the wet ingredients. Fold in nuts if using.
3. Bake Persimmon Bread:
   • Pour batter into a greased and floured loaf pan.
   • Bake for 60-70 minutes or until a toothpick comes out clean.
   • Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
4. Prepare Organic African Nectar Icing:
   • Whisk together confectioners’ sugar, brewed and cooled organic African nectar tea, melted butter, and vanilla extract until smooth.
5. Ice the Persimmon Bread:
   • Once cooled, drizzle or spread the Organic African Nectar Icing over the top.
   • Allow the icing to set before slicing and serving.