Persimmon Bread
Warm, spiced, and irresistibly moist, this Persimmon Bread is the perfect way to celebrate the cozy flavors of fall and winter. Made with ripe persimmon pulp, aromatic cinnamon and nutmeg, and a hint of vanilla, this quick bread is packed with seasonal charm. Each slice is studded with crunchy walnuts or pecans for added texture and optional sweet bursts of raisins. Easy to prepare in just 15 minutes of hands-on time, this comforting loaf bakes to perfection with a golden crust and tender interior. Enjoy it as a breakfast treat, afternoon snack, or dessert with a smear of butter or your favorite spread. Perfect for holiday gatherings, gift-giving, or a quiet coffee break at home, this Persimmon Bread will quickly become a seasonal favorite.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter
- 2 large eggs
- 1 cup ripe persimmon pulp
- 1 teaspoons baking soda
- 1 teaspoons baking powder
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.5 cups milk
- 1 teaspoons vanilla extract
- 0.5 cups chopped walnuts or pecans
- 0.5 cups raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a small bowl, combine the ripe persimmon pulp with the baking soda. Stir well and let sit for about 5 minutes. The mixture will thicken slightly.
In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition, until fully incorporated.
Stir in the persimmon pulp and vanilla extract into the wet mixture until evenly combined.
Alternately mix the dry ingredients and milk into the wet ingredients, starting and ending with the dry ingredients. Stir until just combined; do not overmix.
Fold in the chopped walnuts or pecans and raisins (if using).
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 of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as is, or spread with butter for a delicious treat!
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 375 mg | 16% | |
| Total Carbohydrate | 77.6 g | 28% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 48.7 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 229 mg | 5% | |
*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.
