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Persimmon Bread Recipe

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3.9 from 7 reviews

This moist and flavorful Persimmon Bread is a delightful way to enjoy ripe Hachiya persimmons. Featuring warm spices like cinnamon and nutmeg, and a satisfying crunch from toasted walnuts, this quick bread is perfect for breakfast, snack, or dessert. The use of extra virgin olive oil keeps it tender and rich, while simple pantry ingredients come together easily for a delicious homemade treat.

  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings

Ingredients

Fruit 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

Dry Ingredients

  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 2 cups all-purpose flour (240g)
  • 1 teaspoon baking soda

Add-ins

  • 1/2 cup chopped toasted walnuts (57g)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Brush a standard 8 1/2-inch x 4 1/2-inch x 2 1/2-inch loaf pan with olive oil or spray it with baking spray to prevent sticking.
  2. Purée the persimmons: Remove the stems from 3 ripe Hachiya 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 completely smooth. Measure out 1 1/2 cups (365g) of this puree. If necessary, puree part of the fourth persimmon to reach 1 1/2 cups. Set aside any leftover puree for another use.
  3. Combine wet ingredients: In a large mixing bowl, whisk together the persimmon purée, brown sugar, olive oil, eggs, ground cinnamon, ground nutmeg, and kosher salt until thoroughly combined and smooth.
  4. Mix dry ingredients with wet: Add the all-purpose flour and baking soda to the wet ingredients. Gently fold the mixture using a rubber spatula until just combined. Avoid overmixing. Then fold in the chopped toasted walnuts evenly distributing them throughout the batter.
  5. Bake the bread: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean without wet batter.
  6. Cool and serve: Allow the loaf to cool in the pan for about 15 minutes. Then carefully remove it from the pan and transfer to a wire rack to cool completely before slicing and serving.

Notes

  • Use very ripe Hachiya persimmons for the best flavor and natural sweetness.
  • Do not overmix the batter after adding flour to keep the bread tender.
  • To toast walnuts, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
  • Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread freezes well; wrap tightly and freeze up to 3 months.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/persimmon-bread-recipe/