Description

Persimmon bread is a cozy, flavorful quick bread that perfectly captures the essence of fall. Made with ripe, sweet persimmons, warm spices like cinnamon and nutmeg, and often enhanced with nuts or dried fruit, this moist loaf is ideal for chilly mornings or afternoon snacks. It’s easy to make, freezes well, and pairs beautifully with a cup of coffee or tea. The natural sweetness of persimmons adds depth without the need for excessive sugar, making this a comforting and wholesome seasonal treat.

Ingredients

Scale

Persimmon Mixture

1 ½ cups persimmon pulp (from 3–4 ripe Hachiya persimmons)
2 teaspoons baking soda

Dry Ingredients

3 cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon salt

Wet Ingredients

1 ½ cups granulated sugar
½ cup brown sugar
1 cup vegetable oil
4 large eggs
⅔ cup milk
1 teaspoon vanilla extract

Optional Add-ins

1 cup chopped walnuts (optional)
½ cup raisins or dried cranberries (optional)

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Instructions

Prepare Persimmon Pulp: Scoop the pulp from ripe Hachiya persimmons and stir in baking soda. Set this mixture aside to thicken and activate for use in the batter.
Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, ground cinnamon, ground nutmeg, and salt until well combined.
Combine Sugars and Oil: In a separate bowl, beat together granulated sugar, brown sugar, and vegetable oil until the mixture is smooth and well incorporated.
Add Eggs: Add the eggs to the sugar and oil mixture one at a time, beating well after each addition to ensure a homogeneous batter.
Incorporate Persimmon Mixture: Stir the thickened persimmon mixture into the wet ingredients, followed by milk and vanilla extract, blending until smooth.
Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet persimmon batter, mixing gently just until the ingredients are combined, avoiding overmixing.
Fold in Add-ins: If desired, gently fold in chopped walnuts and raisins or dried cranberries to add texture and flavor.
Prepare Baking Pans: Grease two 9×5-inch loaf pans to prevent sticking. Divide the batter evenly between the prepared pans.
Bake: Bake the loaves at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Allow the bread to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use fully ripe, soft Hachiya persimmons for best flavor and texture.
This bread tastes even better the next day as the flavors meld.
Slice and freeze leftovers for up to 3 months to preserve freshness.