Description
This Amazing Persimmon Bread is a delightful treat that perfectly captures the flavors of fall. Made with sweet persimmon pulp, warm spices, and optional add-ins like walnuts and raisins, this moist and aromatic bread is perfect for breakfast or dessert.
Ingredients
Scale
Dry Ingredients:
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients:
- 2 cups persimmon pulp (from very ripe Hachiya persimmons)
- 2 teaspoons baking soda
- 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 grease and flour two 9×5-inch loaf pans.
- Prepare Persimmon Mixture: In a small bowl, stir baking soda into the persimmon pulp and set aside.
- Combine Dry Ingredients: In a medium bowl, whisk together flour, salt, cinnamon, and nutmeg.
- Mix Wet Ingredients: In a large mixing bowl, beat sugar and oil, then add eggs one at a time, mixing well. Mix in vanilla extract and persimmon mixture.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients and stir until just combined. Fold in walnuts and raisins if desired.
- Bake: Pour the batter into prepared pans and bake for 55–60 minutes until a toothpick inserted in the center comes out clean.
- Cool and Serve: Cool in pans for 10 minutes before transferring to a wire rack to cool completely. Enjoy warm or toasted!
Notes
- Use very soft, ripe Hachiya persimmons for the best results.
- Wrap tightly and freeze the bread for up to 3 months.
- Delicious when served warm with a pat of 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
