Description
This Amazing Persimmon Bread is a delightful treat perfect for fall baking. Made with sweet persimmons, warm spices, and optional nuts and raisins, this moist and flavorful bread is a must-try for the holiday season.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients:
- 1 1/2 cups persimmon pulp (from ripe Hachiya persimmons)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Optional:
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins or chopped dates
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a loaf pan with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine wet ingredients: In a large bowl, mix persimmon pulp, sugars, eggs, oil, and vanilla until smooth.
- Combine mixtures: Gradually mix dry ingredients into the wet mixture until just combined. Fold in nuts and raisins if using.
- Bake: Pour batter into the prepared pan and bake for 55–65 minutes until a toothpick comes out clean.
- Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use very ripe Hachiya persimmons for the best flavor.
- To make pulp, blend the scooped flesh until smooth.
- This bread freezes well; wrap tightly once cooled.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 24g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
