Description
This Amazing Persimmon Bread is a moist and flavorful quick bread made with ripe Hachiya persimmons, warm spices, and a delightful mix of nuts and dried fruits. Perfect for fall baking and holiday treats, this recipe yields two loaves of soft, spiced bread that’s ideal for breakfast or dessert.
Ingredients
Scale
Wet Ingredients
- 2 cups persimmon pulp (from about 4 ripe Hachiya persimmons)
- 1 cup vegetable oil
- 4 large eggs
- 1/3 cup milk
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 teaspoons baking soda
- 3 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
Add-ins
- 1 cup chopped walnuts or pecans
- 1 cup raisins or chopped dates (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9×5-inch loaf pans thoroughly to prevent sticking.
- Activate Persimmon Pulp: In a small bowl, stir the baking soda into the persimmon pulp and let the mixture sit while you prepare the other ingredients. This step helps neutralize acidity and contributes to the bread’s rise.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, ground cinnamon, ground nutmeg, and salt ensuring even distribution of the spices.
- Beat Sugars and Oil: In a large mixing bowl, beat the granulated sugar, brown sugar, and vegetable oil together until well combined and smooth, forming the sweet base of the bread.
- Add Eggs: Add the eggs one at a time, beating well after each addition to incorporate air and ensure smooth batter texture.
- Combine Wet Ingredients: Stir in the milk and vanilla extract thoroughly to blend all wet elements.
- Add Persimmon Mixture: Stir the persimmon and baking soda mixture into the wet ingredients until fully incorporated, adding moisture and unique flavor to the batter.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until the flour disappears to avoid overworking the batter and toughening the bread.
- Fold in Nuts and Fruits: Carefully fold in the chopped walnuts or pecans and raisins or dates if using, dispersing them evenly throughout the batter.
- Divide and Bake: Evenly divide the batter between the two prepared loaf pans, smoothing out the tops for an even bake. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the loaves to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely, which helps maintain their structure and texture.
Notes
- Use only very ripe Hachiya persimmons that are soft like jelly for the best texture and sweetness.
- This bread freezes well; wrap tightly and store for up to 3 months to maintain freshness.
- For added richness and flavor, drizzle with a vanilla glaze or serve warm with butter.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 22 g
- Sodium: 190 mg
- Fat: 13 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
