Persimmon Bread Recipe
Moist and sweet, with the subtle honey-like flavor of persimmons, this is the best fall quick bread! A loaf never lasts long in my house.
Servings: 1 loaf
Calories: 367kcal
Equipment
- 9x5" loaf pan
Ingredients
- 1¼ cups persimmon pulp (290g)
- 1 cup granulated sugar (200g)
- 2 large eggs
- ½ cup butter melted (113g)
- 1 teaspoon vanilla extract
- 210 g all purpose flour
- 1 ½ teaspoons baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon fine sea salt
- ¾ cup walnuts (85g)
- ½ cup raisins (75g)
Instructions
- Preheat the oven to 350°F. Grease a 9x5 loaf pan.
- In a large bowl, whisk together the persimmon pulp, sugar, eggs, melted butter, and vanilla until smooth.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt, then toss in the walnuts and raisins. Fold it into the wet ingredients just until combined.
- Scrape into the prepared pan, smooth the top, and bake for 60 to 70 minutes, until a toothpick comes out with a few moist crumbs.
- Cool in the pan for 15 minutes before carefully transferring to a cooling rack.
Notes
- The persimmons need to be soft and squishy, to the point where they practically fall off the tree into your hand. If you have to tug on one, it probably isn't ready. I prefer American or Hachiya persimmons.
- If the top starts to brown before the loaf is done, cover it loosely with aluminum foil.
- Fresh persimmons are hard to find most of the year, so I make a big batch of persimmon pulp when they are in season and freeze it to enjoy this bread year-round!
- Be careful not to overmix the bread; stir until just combined.
- Baking time will vary by oven. Start checking your bread regularly around 55 minutes and remove it as soon as the toothpick comes out clean with just a few moist crumbs.