Persimmon bread is a moist, flavorful quick bread made with ripe fuyu persimmons, walnuts, and raisins. This recipe blends the natural sweetness of persimmons with warm spices like cinnamon, creating a deliciously comforting treat perfect for breakfast, snack time, or dessert.
Blueberry Buttermilk Pancakes
20
servings10
minutes50
minutes4,837
kcalIngredients
2 large eggs (room temperature)
1 cup granulated sugar
1 tablespoon real vanilla extract
3 cups fuyu persimmon puree (about 1 1/2 lbs of persimmons)
10 tablespoons unsalted butter, melted
2 teaspoons baking soda
1/4 teaspoon salt (generous pinch)
2 teaspoons ground cinnamon
3 cups all-purpose flour (*see note below on measuring)
1 1/2 cups toasted walnut pieces
1 cup raisins
Directions
- Prep the Oven and Pans: Preheat your oven to 350°F (175°C). Butter two loaf pans.
- Toast the Walnuts: Toast walnut pieces in a dry skillet over medium heat until fragrant and lightly golden. Set aside to cool.
- Prepare Persimmons: Cut the tops off the persimmons and remove any seeds. Cut into quarters and blend into a smooth puree in a blender.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, sugar, and vanilla extract. Add the persimmon puree and melted butter. Stir until fully combined.
- Add Dry Ingredients: Sift in the baking soda, salt, and cinnamon. Whisk the mixture to combine. Add the flour and mix gently until just incorporated.
- Fold in Nuts and Raisins: Fold in the toasted walnuts and raisins evenly throughout the batter.
- Bake: Pour the batter evenly into the prepared loaf pans. Bake for 45-50 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Cool: Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Persimmon Type: Fuyu persimmons are ideal for this recipe as they are firm and sweet. If using a different type of persimmon, make sure it’s fully ripe and soft for the best texture.
- Measuring Flour: For accurate measurements, use the “spoon and level” method. Lightly spoon the flour into the measuring cup, then level it off with a knife to avoid using too much flour.
- Storage: Persimmon bread can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
This persimmon bread recipe creates a perfect balance of flavors with its combination of sweet persimmons, spicy cinnamon, and crunchy toasted walnuts. Ideal for using ripe persimmons, it’s a great way to enjoy a fall-inspired treat any time of year. Whether you serve it at breakfast or enjoy a slice with your afternoon tea, persimmon bread is sure to become a new favorite in your baking repertoire.
