Mcfadden Ranch Persimmon Bread
Infused with the sweet, honey-like essence of ripe persimmons, McFadden Ranch Persimmon Bread is a moist and aromatic treat that perfectly captures the flavors of fall. This easy-to-make quick bread combines the richness of persimmon puree with a warm blend of cinnamon, nutmeg, and cloves, creating a cozy and spiced flavor profile. The addition of optional chopped walnuts or pecans and dried cranberries or raisins offers delightful bursts of texture and sweetness in every bite. Perfect for breakfast, brunch, or an afternoon snack, this bread is made with simple pantry staples and comes together in just over an hour. Whether served warm with a dollop of butter or paired with coffee, this homemade loaf is a celebration of seasonal baking at its finest. Ideal for holiday gatherings and sharing, it’s an essential recipe for persimmon lovers everywhere!
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Recipe Information
Ingredients
- 2 whole ripe persimmons (Hachiya or Fuyu)
- 200 grams sugar
- 250 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 2 whole large eggs
- 120 grams unsalted butter, melted
- 120 milliliters whole milk
- 1 teaspoon pure vanilla extract
- 100 grams chopped walnuts or pecans (optional)
- 75 grams raisins or dried cranberries (optional)
Instructions
Preheat your oven to 175°C (350°F) and grease a standard 9x5-inch loaf pan or line it with parchment paper.
Peel and deseed the persimmons if necessary, then puree them in a blender or food processor until smooth. You should have about 200 grams (1 cup) of persimmon puree.
In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
In a large mixing bowl, beat the eggs and sugar together until light and fluffy. Stir in the persimmon puree, melted butter, milk, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
If using, fold in the chopped nuts and dried fruits to the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature, and enjoy your Mcfadden Ranch Persimmon Bread!
Nutrition Facts
Calories |
3935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.4 g | 234% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 3102 mg | 135% | |
| Total Carbohydrate | 537.3 g | 195% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 306.0 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 431 mg | 33% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2181 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
