StonerDays Cookbook Persimmon Bread
StonerDays Cookbook Persimmon Bread is not like your Grandma’s . This is a stoners little twist on Grandmother’s Persimmon Bread Recipe. Not only does this bread taste delicious and make you feel good it also calls for fresh persimmons, which are a super sweet fruit full of vitamins, minerals, and anti-oxidants. It stays good for about a week and is a bread that does well freezing for later too. Enjoy!
Prep Time: 20 min
Cook Time: 55-65 min
Total Time: 1 hour 20 min
Servings: 10-12 / 2 Loaves
- ¾ cup cannabis butter
- 2 cups all-purpose flour
- 1 ½ tsp baking soda
- ½ teaspoon salt
- 1 tsp real vanilla
- 1 cup sugar
- 2 large room temp eggs
- 1 cup persimmon pulp (about 4-5 peeled & pureed persimmons)
- ½ tsp nutmeg
- 1 ½ tsp cinnamon
- ¼ tsp all-spice
- 1 cup toasted nuts (such as walnuts, pecans) *optional
- ½ cup raisins (or any dried fruit) *optional
Preheat oven to 350*. Grease 2 loaf pans with butter or cooking spray and set aside. In a large bowl mix sugar and cannabis butter using an electric hand mixer. Mix well & add the eggs, vanilla, and persimmon pulp and continue until all ingredients are mixed together really good. In a separate bowl sift your flour, baking soda, salt, spices, nuts, and raisins. When the nuts and raisins are evenly coated in the flour mixture slowly add a little at a time now using a wooden spoon to stir into your cannabis persimmon mixture until all ingredients are combined well.
Now pour your bread mixture evenly into your 2 greased loaf pans and bake in preheated oven at 350* for 55 minutes. A toothpick can be used to check if your bread is done. When toothpick comes out clean your bread is done. If it doesn’t it will need another 5-10 minutes depending on your oven. If your bread is done remove loaves and let cool on a wire rack. This bread does great for freezing and tastes just as fresh once defrosted.