Persimmon Bread
A warm, spiced bread made with ripe persimmon pulp, perfect for cozy afternoons with coffee or tea.
Ingredients
Wet Ingredients
- 1 cup ripe persimmon pulp Best made from Hachiya persimmons.
- ½ cup granulated sugar Can reduce slightly for a less sweet loaf.
- ¼ cup brown sugar Mix with granulated for depth.
- ½ cup vegetable oil
- 2 large eggs Use room-temperature for better incorporation.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour Whisk to aerate.
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon Add nutmeg or ginger for extra warmth.
Mix-Ins
- ½ cup walnuts, chopped Can substitute with pecans or seeds.
- ½ cup raisins Alternatively use dried cranberries or chopped dates.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a bowl, combine the persimmon pulp, sugar, brown sugar, oil, eggs, and vanilla extract, mixing until smooth.
- In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped walnuts and raisins.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Store leftovers at room temperature for up to 2 days or refrigerated for 5-7 days. Can freeze for up to 3 months. For variations, try chocolate chips or orange zest.