Persimmons put seasonal twist on California favorite

Date-walnut tea bread is a California-grown favorite representing both ends of the state. Our dates come from Indio; walnuts represent Sacramento Valley.

Persimmons – super-ripe like sacks of jelly – give date-nut tea bread a seasonal twist and fruity moistness. Plus the bright orange fruit adds some extra antioxidants, another bonus.

After harvesting a prolific Fuyu persimmon crop that’s finally at that jelly-soft stage, I appreciate recipes that use several fruit. (We can eat only so many cookies.) This tea bread recipe takes about four persimmons per large loaf.

Super-ripe Hachiya persimmons (the pointy kind) also can be used in this recipe.

Persimmon date-walnut tea bread

Makes 1 large loaf

Ingredients:

1 cup ripe persimmon pulp, mashed

1 teaspoon baking soda

½ cup (1 stick) butter or margarine, at room temperature

1 cup sugar

2 eggs

2 tablespoons cognac or brandy (optional)

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ground cloves

¼ teaspoon ground mace

1 cup dates, pitted and chopped

1 cup walnuts, chopped

Instructions:

Prepare a 9-by-5-by-3-inch baking pan; lightly grease and line with parchment paper, if desired. Set aside.

Preheat the oven to 350 degrees F.

In a small bowl, stir together mashed persimmon pulp and baking soda. Set aside.

In a large bowl, cream together butter and sugar until well blended. With an electric mixer on low speed, add eggs, one at a time.

Add persimmon pulp to butter-sugar mixture; blend until smooth. Stir in cognac, if desired.

In another bowl, sift together flour, baking powder, salt, cinnamon, cloves and mace. Add flour mixture by thirds to persimmon mixture, stirring after each addition. Fold in chopped dates and walnuts.

Transfer batter into the prepared pan and smooth to even. Bake in a 350-degree oven for about 80 minutes, until golden brown and a toothpick inserted near the center comes out clean. Check for doneness after 70 minutes.

Let cool in the pan at least 10 minutes before removing. Slicing is easier if the loaf is fully cool.

Store in the refrigerator.