Description
This Amazing Persimmon Bread is a moist, flavorful quick bread made with ripe persimmon puree, warm spices, and studded with nuts and raisins. It’s perfect for breakfast, snack time, or a cozy dessert. The combination of cinnamon, nutmeg, and ginger gives it a comforting autumnal flavor, while the walnuts or pecans add a delightful crunch. Easy to make and sure to impress, this bread is a wonderful way to enjoy the unique sweetness of persimmons.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
Wet Ingredients
- 1 cup persimmon puree (from 2-3 ripe persimmons)
- 1 cup sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- ½ cup chopped walnuts or pecans
- ½ cup raisins
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger until evenly combined.
- Combine Wet Ingredients: In a large mixing bowl, mix the persimmon puree, sugar, melted butter, eggs, and vanilla extract thoroughly until the mixture is smooth and uniform.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet ingredients, stirring gently just until everything is combined. Avoid overmixing to keep the bread tender.
- Add Nuts and Raisins: Fold in the chopped walnuts or pecans and raisins carefully to distribute them throughout the batter.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing to ensure clean slices and the best texture.
Notes
- Use fully ripe persimmons for the best sweetness and texture—Hachiya or Fuyu varieties work well.
- If you don’t have parchment paper, greasing and flouring the pan thoroughly will prevent sticking.
- You can substitute nuts with seeds or omit them entirely if you prefer a nut-free version.
- Store the bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap slices individually and freeze for up to 3 months.
