Today I woke up and had a nice walk through the park to the little store to buy some wholemeal flour. I was set out to bake a wholesome loaf of fruit bread this morning so I can also take some to work next week to share.
I have been going to the markets at Chinatown in Sydney City every Thursday now, and a friend from work pointed out persimmons to me. I have had them once before and I remembered they have a slightly sweet cinnamon taste when just ripe. However, at the markets they are commonly named 'Fugi/Persimmons' because they are hard to tell apart. They have similar properties so I bought three plump colourful 'Hachiya' ones (elongated and sweeter than round ones) to inspire me to bake something.
I also bought a dozen small green and red pears, walnuts, cranberries and bananas.
By Today, I have one banana left that is very overripe, and the persimmons are very ripe also. I decided to bake some bread (that is more like cake because it has no yeast) with these lovely fruits full of vitamins and complimentary flavours.
"Pear, persimmon & plethora of other fruits bread"
3 tablespoons of hot water
¼ cup honey
1 tablespoon of vegetable oil or margarine
½ teaspoon vanilla essence
1 large egg, lightly beaten
½ teaspoon ground nutmeg
½ teaspoon cinnamon powder
½ cup chopped persimmon (approx. 1 ½ overly ripe persimmons or 'fugis')
½ cup banana purée
½ cup chopped ripe pear
Handful of dried figs and dried cranberries 1 teaspoon bicarbonate of soda
¾ teaspoon salt
1 ½ cups wholemeal plain flour
1 cup walnuts
1. Preheat oven to 160’C degrees.
2. Soak chopped figs and cranberries in 2 tablespoons of hot water.
3. Grease an approx 23x12cm loaf pan or square cake pan. Line the bottom with a piece of baking paper.
4. In a large bowl, beat vegetable oil (or margarine) and honey together.
5. Add egg and mix well.
6. Stir in chopped fruits, cinnamon, nutmeg and vanilla essence.
7. Stir in flour and salt.
8. Add bicarbonate of soda to 1 tablespoon of hot water, stir to mix, and then add to the mixture. 9. Stir in chopped nuts.
10. Spread mixture into pan evenly and sprinkle with additional walnuts, cranberries and cinnamon
5. Bake for 30min or until toothpick inserted into the centre comes out clean.
Optional: Grill top for a couple of minutes to brown the nuts and caramelise the crust
Serve with thick Natural Organic Yoghurt