Description
This moist and flavorful Persimmon Bread recipe features ripe Hachiya persimmons combined with warm spices and crunchy toasted walnuts. Perfect for breakfast or an afternoon snack, this loaf combines the natural sweetness of persimmons with a tender crumb and a hint of cinnamon and nutmeg. It’s an easy-to-make quick bread that bakes to golden perfection.
Ingredients
Persimmon Puree
- 4 very ripe Hachiya persimmons
Wet Ingredients
- 3/4 cup brown sugar (160g)
- 1/2 cup extra virgin olive oil (120ml)
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
Dry Ingredients
- 2 cups all-purpose flour (240g)
- 1 teaspoon baking soda
- 1/2 cup chopped toasted walnuts (57g)
Instructions
- Get ready: Preheat your oven to 350°F (177°C). Prepare a standard 8 1/2-inch x 4 1/2-inch x 2 1/2-inch loaf pan by brushing it lightly with olive oil or spraying with baking spray to prevent sticking.
- Purée the persimmons: Remove stems from 3 persimmons and slice them in half. Check for and remove any seeds. Scoop out the pulp and purée it using a food processor, blender, or immersion blender until smooth. Measure out 1 1/2 cups (365g) of persimmon purée. If you don’t have enough, puree a fourth persimmon the same way to reach the required amount. Reserve any leftover puree for another use.
- Mix the wet ingredients: In a large mixing bowl, whisk together the persimmon purée, brown sugar, olive oil, eggs, cinnamon, nutmeg, and kosher salt until thoroughly combined.
- Make the batter: Add the all-purpose flour and baking soda to the wet ingredients. Stir gently with a rubber spatula until the mixture is mostly combined. Fold in the chopped toasted walnuts and mix just until the walnuts are evenly distributed and no streaks of dry flour remain. Be careful not to overmix.
- Bake the bread: Pour the batter into the prepared loaf pan and smooth the top evenly. Place it in the preheated oven and bake for 55 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool and serve: Remove the bread from the oven and let it cool in the pan for 15 minutes. Then, turn the loaf out onto a wire rack and allow it to cool completely before slicing and serving.
Notes
- Use very ripe Hachiya persimmons for best sweetness and texture.
- To toast walnuts, spread them on a baking sheet and bake at 350°F (177°C) for about 5-7 minutes, stirring once, until fragrant.
- Ensure not to overmix the batter to keep the bread tender.
- Store leftover bread wrapped tightly in plastic wrap at room temperature for up to 3 days or refrigerate for up to a week.
- Persimmon puree can be stored in the fridge for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
