5 from 12 votes
Persimmon Swirl Bread
Persimmon Swirl Bread features a soft yeast dough blended with persimmon purée, which adds a subtle sweetness and moist texture to the bread. The loaf includes a swirled layer of persimmon filling, enhancing the fruit flavor throughout. The dough is gently kneaded and allowed extra time to rise due to the added moisture from the persimmon. This bread offers a tender crumb with a distinctive fruit swirl, suitable for breakfast or as a snack.
Prep Time
30 mins
Cook Time
40 mins
Additional Time
2 hrs
Total Time
3 hrs 10 mins
Servings:
12
Calories:
153 kcal
Course:
Breakfast, Brunch
Cuisine:
Asian
Ingredients
Persimmon puree:
- 2 large persimmon ripe
- 1 tablespoon granulated sugar or any sweetener (omit if your persimmons are very sweet)
- 1 teaspoon lemon juice
Dough:
- 85 ml persimmon purée from above, cooked
- 40 ml milk warm
- 15 g granulated sugar
- 6 g active dry yeast
- 260 g all-purpose flour
- 1 large egg
- pinch of sea salt
- 15 ml vegetable oil or melted butter
Persimmon filling:
- persimmon purée about 100ml, remainder, cooked
Instructions
Make the persimmon puree:
- Wash the persimmon and remove the leafy stalk on the top.
- Cut into pieces and place into a high-powered blender.
- Blend until it's a smooth puree.
- Transfer the puree to a small saucepan and add sugar and lemon juice.
- Heat the persimmon puree until thickened, and is no longer runny.
Cup of Yum
Make the dough:
- Transfer 85ml of the persimmon puree to a stand mixer bowl.
- In a small bowl, combine warmed milk with sugar and yeast. Give it a stir and let the yeast activate.
- Add flour, egg, salt and oil to the stand mixer bowl.
- Once the yeast mixture is active, add the yeast to the flour mixture.
- Knead the dough until it becomes shiny and smooth.
- Transfer the dough to a lightly greased bowl and cover with a damp cloth or plastic wrap. Let it rest in a warm location until doubled in size.
- Note: the dough may take a little longer to rise due to the persimmon puree that has been added.
- Once the dough has doubled in size, deflate and roll it out into a rectangle about 8" wide and 16" long.
- Smear the remaining persimmon puree over the surface of the dough.
- Starting from one end (short end), begin rolling up the dough (like a cinnamon roll). Seal the seam and place seam-side down in a parchment-lined 8" by 4" loaf pan.
- Cover with plastic wrap and let it rise until it reaches over the top edge of the pan.
- Preheat oven to 350°F/177°C.
- Bake the bread at 350°F/177°C for 35-40 minutes.
- Remove from oven and let cool on a wire rack.
- Cool completely before slicing.
Nutrition Information
Calories
153kcal
(8%)
Carbohydrates
31g
(10%)
Protein
3g
(6%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
16mg
(5%)
Sodium
8mg
(0%)
Potassium
147mg
(3%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
28IU
(1%)
Vitamin C
23mg
(26%)
Calcium
19mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 153
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 8mg | 0% |
| Potassium | 147mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 28IU | 1% |
| Vitamin C | 23mg | 26% |
| Calcium | 19mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.