Warm bread and warm weather

They are a team that are not so popular — Warm bread and warm weather. But a lazy evening at home prompted me to dig into the freezer for the persimmon puree that I froze over winter vacation. Persimmon is a fruit that has a special place in my heart! I have never tasted it until I came to the US. Grammie Jackie’s yard had a tree and eighteen month old Shalom and this total novice Momma were blessed to taste a piece right off it the very first week we came here. Instantly, this fruit earned its name among my favorites, superseding mango by a thin margin.

My style of persimmon bread is not overtly sweet, so as to highlight the natural sweetness of the fruit and alas, also to give me a remote feeling of eating healthier. The little ones seen in the pictures here were baked to be shared with our neighbors and the larger loaf was devoured by us all in less than two days.

Besides the usual players, my version of persimmon bread has a generous amount of flax seeds. The reason is two-fold — it prevents the need of adding an extra egg, because too much of eggy flavor is a no-go for me and again, it caters to my sense of eating healthier! I will not bet on the second point though, especially since I don’t stop with a slice or two or three..!

Although delicious in their original form, any left over loaf is transformed into french toast the next morning or eating with a slather of Nutella the following evening. Either way, a large loaf has never survived more than a day or two at our house!