Persimmon Bread Recipe
User Reviews
4.9
Persimmon Bread Recipe
Description
This Persimmon Bread Recipe highlights pureed Fuyu persimmons mixed into a spiced batter with cinnamon, baking soda, and vanilla extract. Toasted walnut pieces and raisins fold in for added texture and flavor complexity. The recipe calls for careful measurement of flour to achieve the right consistency, ensuring a soft crumb. Baking in prepared loaf pans develops a lightly browned crust while keeping the interior moist.
The finished bread offers a subtle sweetness from the persimmons and raisins, complemented by the warm notes of cinnamon and toasted nuts. It slices well for breakfast or a snack alongside tea or coffee. The recipe specifies using Fuyu persimmons due to their suitable texture, advising against the Hachiya variety that bakes differently.
To enjoy it fully, cool the loaf to room temperature before slicing to maintain the crumb’s structure and flavor. This bread freezes well for later use too.
Ingredients
- 2 egg room temperature, large
- 1 cup granulated sugar
- 1 Tbsp vanilla extract real
- 3 cups Fuyu persimmon a little over 1 1/2 lbs, pureed
- 10 Tbsp butter melted, unsalted
- 2 tsp baking soda
- 1/4 tsp salt generous pinch
- 2 tsp cinnamon
- 3 cups all-purpose flour *see note below on measuring
- 1 1/2 cups walnut toasted, pieces
- 1 cup raisins
Instructions
Prep: Preheat oven to 350˚F. Butter two bread loaf pans. Toast walnut pieces on a dry skillet until aromatic and lightly golden.
- Remove tops of persimmon with a butterknife (I've broken the tip off a good knife doing this before, so I only use a butter knife now). Cut into quarters and puree in a blender.
- In a large mixing bowl, whisk together 2 eggs, 1 cup sugar and 1 Tbsp vanilla. Mix in persimmon puree and the melted butter.
- Add 2 tsp of sifted baking soda, 1/4 tsp salt and 2 tsp cinnamon and whisk to combine. Add Whisk in 3 cups flour until blended.
- Fold in 1 1/2 cups walnuts and 1 cup raisins until evenly dispersed and divide the batter between prepared loaf pans. Bake for 45 - 50 min or until a wooden toothpick inserted into the center comes out clean. Cool in pans 10 min then turn out onto wire rack to cool to room temp.
Notes
- Use Fuyu persimmons, not Hachiya, for best baking texture and results.
- Measure flour by scooping with a spoon and leveling off rather than scooping directly from the bag.
User Reviews
Overall Rating
4.9
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