Persimmon Bread with Pecans
User Reviews
5
Persimmon Bread with Pecans
Description
Persimmon Bread with Pecans starts with ripe hachiya persimmons pureed into a sweet, pulpy base mixed with room-temperature butter, granulated sugar, eggs, and vanilla for richness and moisture. The dry ingredients, including flour, baking agents, salt, cinnamon, and nutmeg, are sifted and gently combined to retain a tender texture. Chopped pecans are folded in for added crunch and nutty flavor. Baked in a greased loaf pan at 350°F (175°C) until fully cooked, the bread yields a delicate balance of fruit sweetness, warm spice, and nutty crunch.
The finished loaf slices well and can be served plain or with butter, making it a satisfying addition to any breakfast or teatime. The spiced aroma and subtle textures provide a nuanced bread experience without being overpowering.
To maximize shelf life, store the bread in an airtight container at room temperature for up to five days. For longer storage, wrap the fully cooled loaf tightly and freeze for up to three months. Pecans can be substituted with other nuts such as walnuts or almonds without significantly changing the bread’s character. Ripe persimmons are key for optimal flavor and texture.
Ingredients
- 4 persimmons or 1 ½ cups / 200g persimmon pulp, ripe hachiya
- ¾ cup butter at room temperature, 170g, 1 +½ sticks
- 1 ½ cups granulated sugar 340g
- 2 egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour plain flour, 240g
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup pecans chopped, 100g
Instructions
- Preheat the oven to 350F / 175C and lightly grease a 9x5” loaf pan.
- If not using store bought persimmon pulp, ensure your hachiya persimmons are very ripe (yield easily when squeezed), cut the tops off, scoop out the soft flesh, add to a blender and puree.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating each one in well, then beat in the vanilla and persimmon puree (the mixture may split slightly, but that’s fine).
- Sift in the flour, salt, baking powder, baking soda, cinnamon and nutmeg, then gently stir to combine.
- Fold in the pecans.
- Pour the batter into the prepared loaf pan and bake for 45 minutes or until a skewer or toothpick inserted into the centre comes out clean.
- Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Notes: Freeze: wrap the completely cooled persimmon bread well and freeze for up to 3 months.
- Store in an airtight container on the counter for up to 5 days.
Notes
- Use very ripe hachiya persimmons to ensure the best sweetness and texture in the bread.
- Room temperature butter is important for achieving a light, fluffy batter.
- Substitute pecans with walnuts, cashews, or almonds if desired.
- For added flavor, consider folding in dried cranberries, raisins, or a pinch of fresh or ground ginger before baking.
- Line the loaf pan with parchment paper or use a non-stick pan to prevent sticking.
- Store the bread in an airtight container at room temperature for up to 5 days or freeze well wrapped for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Calories | 500kcal | 25% |
| Carbohydrates | 74g | 25% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 307mg | 13% |
| Potassium | 332mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 479IU | 10% |
| Vitamin C | 44mg | 49% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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