Persimmon Bread

Name: Persimmon Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 loaf (about 12 slices)
Ingredients: 1 ¾ cups all-purpose flour; 1 cup granulated sugar; ¾ teaspoon salt; 1 teaspoon baking soda; ½ teaspoon ground nutmeg; ½ teaspoon ground cinnamon; ¼ teaspoon ground cloves; ½ cup (1 stick) salted butter; 2 large eggs; ¼ cup apple cider; 1 cup persimmon puree; 1 teaspoon vanilla extract; 1 cup chopped walnuts or pecans; 1 cup raisins or dried cranberries

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
1 loaf (about 12 slices)
Calories
348 kcal
Course
Breakfast, Bread, Brunch
Cuisine
American

Persimmon Bread

Maisie Hall

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This easy persimmon bread recipe yields a moist, warmly spiced loaf with just one bowl and about 15 minutes of prep.

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Ingredients

Servings

1 ¾ cups all-purpose flour
1 cup granulated sugar
¾ teaspoon salt
1 teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ cup (1 stick) salted butter, melted
2 large eggs, lightly beaten
¼ cup apple cider
1 cup persimmon puree
1 teaspoon vanilla extract
1 cup chopped walnuts or pecans, optional
1 cup raisins or dried cranberries, optional

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Instructions

Preheat oven to 350°F. Grease an 8 ½ x 4 ½ inch (or 9 x 5-inch) loaf pan; set aside. In a large mixing bowl, whisk together flour, sugar, salt, baking soda, nutmeg, cinnamon, and cloves.
Make a well in the center and add the melted butter, eggs, apple cider, persimmon puree, and vanilla extract. Stir just until combined – do not overmix.
Fold in the nuts and raisins, if using.
Transfer batter to the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Tent loosely with foil after the first 45 minutes if the bread starts to get too dark on top before it’s done.

Notes

For this recipe, you'll need 1 cup of persimmon puree from about 2-3 very ripe, soft persimmons. I prefer the non-astringent fuyu persimmons, which are squat like a tomato and turn a deep orange color when fully ripe. Other varieties will also work -- as long as they're very soft and sweet! To make the puree, just peel the persimmons, cut off the green tops, and purée the pulp in a food processor or blender.
Recipe adapted from the book, Beard on Bread.

Nutrition Information

Show Details

Serving 1slice Calories 348kcal (17%) Carbohydrates 52g (17%) Protein 5g (10%) Fat 15g (23%) Saturated Fat 6g (30%) Polyunsaturated Fat 5g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 48mg (16%) Sodium 319mg (13%) Potassium 268mg (8%) Fiber 2g (8%) Sugar 18g (36%) Vitamin A 278IU (6%) Vitamin C 19mg (21%) Calcium 32mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 1loaf (about 12 slices)

Amount Per Serving

Calories 348 kcal

% Daily Value*

Serving	1slice
Calories	348kcal	17%
Carbohydrates	52g	17%
Protein	5g	10%
Fat	15g	23%
Saturated Fat	6g	30%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	3g	15%
Trans Fat	1g	50%
Cholesterol	48mg	16%
Sodium	319mg	13%
Potassium	268mg	6%
Fiber	2g	8%
Sugar	18g	36%
Vitamin A	278IU	6%
Vitamin C	19mg	21%
Calcium	32mg	3%
Iron	2mg	11%