Recipe - Holidays are for Breakfast: Pear and Persimmon Bundt

While the main focus of the holidays might be on dinner for Thanksgiving, I advocate for a little bit of sustenance in the morning so everyone isn't so hangry, waiting around the kitchen for dinner to be ready.

This pear and persimmon bundt is addictive, but you can bake one or two and leave it out for family and friends to snack on all day.

Persimmons are delicious, they are in season in the winter, and they come in two varieties. The Hachiya is the larger, heart-shaped fruit that tastes kind of mealy on its own. It is perfect for baking (less perfect for eating) and doesn't make the bread soggy. Pick some of these up at your farmers' market and never be hangry pre-holiday dinner again!

3 1/2 cups of flour

• 1 cup of olive oil or vegetable oil

• 1/2 tsp cloves

• 1/4 tsp nutmeg

• 1/2 tsp ginger

• 1/2 tsp cardamom

• 1 tsp cinnamon

• 2 tsp baking powder

• 2 tsp vanilla extract

• 1 cup of light brown sugar

• 1/2 cup of white sugar

• 1 overripe pear

• 1 overripe Hachiya (heart-shaped) persimmon

• 3 eggs

1. Preheat oven to 350 degrees Farehnheit.

2. In a bowl, mash the pear and persimmon until the chunks are very small and uniform. Set aside.

3. In another bowl, combine eggs, olive oil, sugar, and vanilla extract.

4. Add mashed fruit to the bowl with the eggs and stir completely.

5. In a separate bowl, combine flour, spices, and baking powder.

6. Slowly add the dry ingredients to the wet ingredients with large mixing motions. Stir until just incorporated, taking care not to overmix.

7. Spray a bundt pan with non-stick spray, or oil the sides liberally.

8. Pour batter into the bundt pan and bake for about 40-45 minutes, checking at 40 minutes and every 5 minute interval until a toothpick stuck into the sides comes out clean.

9. Take the bundt out of the oven and allow to cool for about 3 minutes before turning the pan over onto a plate.

10. Enjoy!

Now that you’ve got the recipe figured out, let’s get to shopping! There are farmers markets happening across the Bay Area this weekend where you can source produce, meat, flowers, and other delectable bites directly from your farmers, ranchers, and producers. Visit our KTA client farms at the markets hosted by CUESA.

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The original recipe can be found on Megan's blog, The Bay Leaf Kitchen. Photos courtesy of Megan Leaf.