Persimmon Bread with Organic African Nectar Icing
Description
Indulge in the rich, moist, and flavorful delight of Persimmon Bread with Organic African Nectar Icing. This unique recipe combines the sweet, honey-like essence of ripe persimmons with the exotic, floral notes of African nectar tea, creating a dessert that is both comforting and sophisticated.
Ingredients
- For Persimmon Bread:
- 2 cups ripe persimmon pulp (from about 4-5 ripe Hachiya persimmons)
- 1.5 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
Instructions
- 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.
- 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.
- 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.
- Prepare Organic African Nectar Icing:
- Whisk together confectioners' sugar, brewed and cooled organic African nectar tea, melted butter, and vanilla extract until smooth.
- 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.
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