Description
Indulge in the delightful flavors of fall with this Amazing Persimmon Bread recipe. Moist and fragrant, this bread is packed with sweet persimmon pulp, warm spices, and crunchy nuts for the perfect seasonal treat.
Ingredients
Scale
Ripe Persimmons:
- 2 ripe persimmons (about 1 cup pulp)
Baking Essentials:
- 2 teaspoons baking soda
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Spices:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
Sugars and Fats:
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
Eggs and Dairy:
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Additional:
- 1 cup chopped walnuts or pecans
- 1/2 cup raisins (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Prepare Persimmons: Cut the tops off the persimmons, scoop out the pulp, and mash until smooth. Mix pulp with baking soda in a bowl.
- Mix Dry Ingredients: Whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves.
- Cream Butter and Sugars: In a large bowl, cream butter with granulated and brown sugars until light. Beat in eggs and vanilla.
- Combine Ingredients: Stir in persimmon mixture, alternating with dry ingredients and milk. Fold in nuts and raisins.
- Bake: Pour batter into pan and bake for 55–65 minutes. Cool before slicing and serving.
Notes
- Use very ripe Hachiya persimmons for the sweetest flavor.
- Bread keeps well wrapped at room temperature for 2 days or in the fridge for up to 5 days.
- Freezes beautifully for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 25g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
