Spiced Persimmon Bread
Indulge in the warm, comforting flavors of autumn with this irresistible Spiced Persimmon Bread. Made with ripe Hachiya persimmons and a medley of fragrant spices like cinnamon, nutmeg, and ginger, this moist quick bread delivers the perfect balance of sweetness and spice. The addition of Greek yogurt ensures a tender crumb, while optional chopped walnuts add a delightful crunch. Perfect as a breakfast treat, snack, or dessert, this easy-to-make recipe takes just 20 minutes of prep time and fills your kitchen with the cozy aroma of fall. Serve it warm with a smear of butter or enjoy it as is for a sweet and spiced seasonal delight.
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Recipe Information
Ingredients
- 2 large ripe persimmons (Hachiya preferred)
- 200 grams granulated sugar
- 100 grams brown sugar
- 120 grams unsalted butter, melted
- 2 large eggs
- 120 grams plain Greek yogurt
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 100 grams chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and line a standard 9x5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
Scoop the pulp from the ripe persimmons and puree it in a blender or food processor until smooth. Measure out 1 cup (about 240 ml) of persimmon puree and set aside.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and melted butter until smooth and well combined.
Add the eggs, one at a time, whisking after each addition. Then stir in the Greek yogurt, vanilla extract, and persimmon puree until the wet ingredients are fully combined.
In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula until just combined. Do not overmix; a few lumps are okay.
If using, fold in the chopped walnuts for added texture and flavor.
Pour the batter into the prepared loaf pan, smoothing 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.
Allow the bread to cool in the pan for 10 minutes, then use the parchment paper overhang to lift it out and transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 300 mg | 13% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 36.0 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 197 mg | 4% | |
*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.
