Description
This Amazing Persimmon Bread is a moist, flavorful quick bread that combines the natural sweetness of ripe persimmons with warm spices, nuts, and raisins. Perfect for breakfast or a comforting snack, this easy-to-make recipe delivers a tender crumb and a rich autumnal taste.
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 the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- 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, stir together the persimmon puree, sugar, melted butter, eggs, and vanilla extract until the mixture is smooth and well blended.
- Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture, stirring gently and just until combined to avoid overmixing, which could lead to dense bread. Fold in the chopped nuts and raisins if you like some texture and sweetness.
- Pour batter into pan: Transfer the batter into the prepared loaf pan, smoothing the top evenly with a spatula for uniform baking.
- Bake the bread: Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked through.
- Cool before slicing: Let the bread cool in the pan for about 10 minutes to firm up, then remove it from the pan and cool completely on a wire rack before slicing and serving.
Notes
- Ensure the persimmons are fully ripe for the best sweetness and soft puree.
- Do not overmix the batter once dry ingredients are added to keep the bread tender.
- Using parchment paper makes it easier to remove the bread from the pan.
- Store cooled bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- You can substitute walnuts with other nuts like pecans or omit nuts for a nut-free version.
