Skillet persimmon bread
Bread
I love persimmons. I first ate one about 2 years ago when my roommate at the time handed me a slice of something orange and a bit slimy and said, "Here, eat this," and since then, I've looked forward to persimmons in their season almost as much as I look forward to summer peaches. But just as I turn to pies and cobblers when the bounty of fresh peaches becomes too much for plain eating, sometimes I find persimmons need a bit of baking to keep them interesting through the season-hence, this bread. I suppose you could bake it in a loaf pan if you wanted, but the skillet maximizes surface area and leaves you with more caramel crust which is, in my opinion, the best part of any sweet quick bread. The recipe was adapted from a whole bunch of such quick bread recipes -- I can't say I came up with the general formula, but the exact proportions here are all mine.
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