Persimmon Bread

Why Make This Recipe

Persimmon bread is a delightful treat that showcases the unique flavor of ripe persimmons. This recipe is simple and perfect for anyone looking to bake something different. It is moist, sweet, and full of warm spices, making it a great option for breakfast or dessert. Plus, it’s a wonderful way to use fresh seasonal persimmons!

How to Make Persimmon Bread

Ingredients:

• 2 cups ripe persimmons, pureed
• 1 cup sugar
• 1 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup walnuts or pecans, chopped (optional)

Directions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a mixing bowl, combine the persimmon puree, sugars, and oil. Mix well.
3. Add the eggs one at a time, mixing after each addition.
4. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the chopped nuts, if using.
7. Pour the batter into the prepared loaf pan.
8. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

How to Serve Persimmon Bread

Persimmon bread is best served warm or at room temperature. You can enjoy it as is or spread a little butter on a slice. Pairing it with a cup of coffee or tea makes it an ideal afternoon snack. For added richness, serve it with cream cheese or a drizzle of honey.

How to Store Persimmon Bread

To store persimmon bread, wrap it in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. If you want to keep it longer, you can freeze it by wrapping it tightly and placing it in an airtight container. It will stay fresh for up to 3 months in the freezer.

Tips to Make Persimmon Bread

1. Make sure to use ripe persimmons for the best flavor and texture.
2. Don’t overmix the batter; stir until just combined to keep the bread tender.
3. If you like a stronger fruity flavor, add more persimmon puree.
4. You can toast the nuts before adding them for extra flavor.

Variation

You can add other mix-ins like chocolate chips or dried fruits for a different taste. For a healthier twist, replace half of the all-purpose flour with whole wheat flour.

FAQs

Q: Can I use frozen persimmons for this recipe?
A: Yes, you can use frozen persimmons! Just thaw and puree them before using.

Q: How can I tell if the persimmons are ripe?
A: Ripe persimmons are soft to the touch and have a deep orange color.

Q: Can I make this recipe gluten-free?
A: Yes, you can substitute all-purpose flour with a gluten-free flour blend. Just ensure it has a binding agent like xanthan gum if necessary.

Persimmon Bread

A delightful and moist bread made with ripe persimmons, perfect for breakfast or dessert, showcasing warm spices and optional nuts.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American, Bakery

Servings 10 slices

Calories 220 kcal

Ingredients

  

Wet Ingredients

• 2 cups ripe persimmons, pureed Make sure to use ripe persimmons for the best flavor and texture.
• 1 cup sugar
• 1 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs

Dry Ingredients

• 2 cups all-purpose flour For a healthier twist, replace half with whole wheat flour.
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Optional Ingredients

• 1 cup walnuts or pecans, chopped You can toast the nuts before adding them for extra flavor.

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C) and grease a loaf pan.
• In a mixing bowl, combine the persimmon puree, sugars, and oil. Mix well.
• Add the eggs one at a time, mixing after each addition.
• In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
• Gradually add the dry ingredients to the wet mixture, stirring until just combined.
• Fold in the chopped nuts, if using.

Baking

• Pour the batter into the prepared loaf pan.
• Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Persimmon bread is best served warm or at room temperature. You can enjoy it as is or spread a little butter on a slice. Pairing it with a cup of coffee or tea makes it an ideal afternoon snack. For added richness, serve it with cream cheese or a drizzle of honey. To store, wrap it in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days, or freeze it for up to 3 months.

Keyword Baking, Fall Recipes, Persimmon Bread, Persimmons, Quick Bread