Spicy Japanese Persimmon Bread
Experience the perfect harmony of seasonal flavors with this Spicy Japanese Persimmon Bread, a warm and aromatic quick bread recipe that’s as comforting as it is unique. Made with ripe Japanese persimmons (Hachiya or Fuyu), this moist loaf gets its distinctively rich flavor from a blend of earthy spices like cinnamon, ginger, and nutmeg, alongside just the right touch of sweetness from a mix of granulated and brown sugars. The optional additions of crunchy walnuts and tangy dried cranberries add delightful texture and bursts of flavor with every bite. Perfect for cozy fall mornings or holiday gatherings, this easy-to-make bread is ready in under an hour and pairs beautifully with a cup of tea or coffee. Whether served warm or at room temperature, it’s a delicious way to celebrate persimmon season and impress friends and family with its unique Japanese-inspired twist!
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Recipe Information
Ingredients
- 2 large Ripe Japanese persimmons (Hachiya or Fuyu)
- 250 grams All-purpose flour
- 150 grams Granulated sugar
- 50 grams Brown sugar, packed
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 2 large Eggs
- 120 milliliters Oil (vegetable or canola)
- 60 milliliters Milk
- 1 teaspoon Vanilla extract
- 50 grams Chopped walnuts (optional)
- 50 grams Dried cranberries (optional)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x5-inch loaf pan or line it with parchment paper.
Peel and puree the ripe persimmons using a blender or food processor. You need about 200 milliliters (¾ cup) of persimmon puree.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt until well combined.
In a separate bowl, beat the eggs, then whisk in the oil, milk, vanilla extract, and the persimmon puree.
Gradually fold the wet mixture into the dry ingredients using a spatula until just combined. Do not overmix.
If using, gently fold in the chopped walnuts and dried cranberries for added texture and flavor.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the bread either warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.7 g | 215% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 3078 mg | 134% | |
| Total Carbohydrate | 510.5 g | 186% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 283.0 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 314 mg | 24% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1376 mg | 29% | |
*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.
