This Amazing Persimmon Bread is a moist, flavorful quick bread that brings out the natural sweetness of persimmons with a blend of warm spices. With easy-to-follow steps and ingredients like cinnamon, nutmeg, and ginger, this bread is the perfect cozy fall treat. Optional add-ins like walnuts or raisins add texture and richness, making it ideal for breakfast or as a snack with tea. Try this recipe for a seasonal delight that highlights the unique flavor of persimmons.
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
1 cup persimmon puree (from 2-3 ripe persimmons)
1 cup sugar
½ cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
½ cup chopped walnuts or pecans (optional)
½ cup raisins (optional)
Directions:
Preheat the Oven: Set your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing and flouring it or lining it with parchment paper.
Mix the Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
Prepare the Wet Ingredients: In a large mixing bowl, combine the persimmon puree, sugar, melted butter, eggs, and vanilla extract. Stir until smooth and well-blended.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined. Avoid overmixing to keep the bread tender. If you like, fold in chopped nuts and raisins for extra flavor and texture.
Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy your homemade persimmon bread!
Serving Tips:
Warm It Up: Serve slices of persimmon bread slightly warmed for the best flavor. A few seconds in the microwave will make it soft and aromatic.
Add a Spread: Top with a pat of butter, cream cheese, or a drizzle of honey for extra richness.
Pairing Suggestions: This bread pairs wonderfully with coffee, chai tea, or a glass of milk. For a dessert-style treat, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage Tips:
At Room Temperature: Place cooled bread in an airtight container or wrap it tightly in plastic wrap and store at room temperature for up to 3 days.
Refrigeration: If you prefer to keep it longer, store it in the refrigerator for up to one week. Wrap in plastic wrap or place in an airtight container to prevent it from drying out.
Freezing Tips:
Freeze in Slices: For easy, single-serve portions, slice the bread before freezing. Wrap each slice individually in plastic wrap, then place the slices in a freezer-safe bag.
Whole Loaf Freezing: Wrap the whole loaf tightly in plastic wrap and then foil. Freeze for up to three months. Thaw overnight in the refrigerator or at room temperature.
Reheating Tips:
For a Fresh-Baked Taste: Reheat individual slices in the microwave for about 15-20 seconds or wrap in foil and warm in a 300°F (150°C) oven for 10 minutes.
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FAQs:
Can I substitute the persimmon puree with another fruit?
Yes, if persimmons are not available, you can substitute with pumpkin or applesauce, though the flavor will vary. Persimmons have a unique sweetness and texture, so the result may not be exactly the same but still delicious!
How can I tell if my persimmons are ripe enough for this recipe?
For this recipe, it’s best to use very soft, ripe Hachiya persimmons. They should feel like a water balloon and be squishy to the touch. Unripe persimmons can be astringent and won’t puree as smoothly.
Can I make this recipe without the nuts or raisins?
Absolutely! The nuts and raisins are optional add-ins. You can omit them entirely or swap them with chocolate chips or dried cranberries for a different flavor twist.
What’s the best way to keep the bread moist?
To keep your persimmon bread moist, be sure to store it in an airtight container or wrap it tightly in plastic wrap. Also, avoid overbaking, as this can dry it out. If storing for a longer period, consider freezing individual slices for freshness.
Conclusion:
This persimmon bread recipe is a must-try for fall baking. Whether served warm with a pat of butter or enjoyed plain, each slice is rich with the flavors of the season. Give this recipe a try for a simple, delightful way to enjoy ripe persimmons, and share a slice with loved ones for a truly comforting treat!
📖 Recipe:
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Amazing Persimmon Bread
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
Fall is the season of comforting, warm flavors, and persimmon bread perfectly captures that essence. This moist and flavorful persimmon bread brings together the natural sweetness of ripe persimmons with spices like cinnamon, nutmeg, and ginger for a treat that’s ideal for autumn mornings or cozy evenings with a cup of tea. Nutty add-ins like walnuts or pecans and the optional sweetness of raisins make this bread even more satisfying. Whether you’re a persimmon lover or trying this fruit for the first time, this recipe will quickly become a seasonal favorite!
Ingredients
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
Optional Add-Ins:
½ cup chopped walnuts or pecans
½ cup raisins
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a large mixing bowl, combine the persimmon puree, sugar, melted butter, eggs, and vanilla extract. Stir until smooth and well-mixed.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in nuts and raisins if desired.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For the best flavor, use fully ripe Hachiya persimmons that are soft and sweet.
To keep the bread moist, store it in an airtight container at room temperature for up to 3 days, or freeze individual slices for longer storage.
Optional add-ins like chocolate chips or dried cranberries can be substituted for the nuts or raisins for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 slices
- Calories: 290 kcal per slice
Keywords: Persimmon bread recipe, fall quick bread, moist persimmon bread, easy persimmon bread, persimmon dessert, autumn baking
