Description
This Amazing Persimmon Bread recipe is a delightful way to enjoy the unique flavor of ripe Hachiya persimmons in a moist and fragrant quick bread. Perfect for breakfast or as a sweet treat, this recipe is sure to become a favorite during the fall season.
Ingredients
Scale
Persimmon Pulp:
- 2 cups persimmon pulp (from very ripe Hachiya persimmons)
Baking Essentials:
- 2 teaspoons baking soda
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Sweeteners and Flavorings:
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
Optional Add-Ins:
- 1 cup chopped walnuts
- 1 cup raisins or chopped dates
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare the loaf pans.
- Prepare Persimmon Mixture: Combine baking soda with persimmon pulp in a bowl.
- Mix Dry Ingredients: Whisk together flour, salt, cinnamon, and nutmeg in a separate bowl.
- Combine Wet Ingredients: Beat sugar and oil, add eggs, vanilla, and persimmon mixture.
- Add Dry Ingredients: Gradually mix in the dry ingredients until just combined.
- Finish the Batter: Fold in walnuts and raisins if desired, then pour the batter into pans.
- Bake: Bake for 55-60 minutes until a toothpick comes out clean.
- Cool and Serve: Cool in pans, then transfer to a wire rack to cool completely before slicing.
Notes
- Use very ripe Hachiya persimmons for the best texture and flavor.
- The bread freezes well—wrap tightly and store up to 3 months.
- Delicious served warm or toasted with butter.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 170mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
