Description
This Amazing Persimmon Bread is a moist, flavorful quick bread made with ripe persimmon puree, warm spices, nuts, and raisins. Perfect for a cozy breakfast or snack, it blends the subtle sweetness of persimmons with a blend of cinnamon, nutmeg, and ginger for a delightful seasonal treat.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
Wet Ingredients
- 1 cup persimmon puree (from 2-3 ripe persimmons)
- 1 cup sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- ½ cup chopped walnuts or pecans
- ½ cup raisins
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure the bread bakes evenly and doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger. This ensures the leavening agents and spices are evenly distributed throughout the bread.
- Combine Wet Ingredients: In a large mixing bowl, thoroughly combine the persimmon puree, sugar, melted butter, eggs, and vanilla extract. Mix until smooth and well-incorporated for a uniform batter.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently and just until combined. Avoid overmixing to keep the bread tender. Fold in the chopped nuts and raisins if using, distributing them evenly.
- Fill the Loaf Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula to ensure even baking.
- Bake: Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully baked.
- Cool: Let the bread cool in the pan for 10 minutes to set, then remove from the pan and transfer to a wire rack to cool completely. This prevents sogginess and allows the flavors to develop before slicing.
Notes
- You can substitute the nuts with your favorite type or omit them for a nut-free version.
- If you prefer a sweeter bread, increase the sugar to 1 ¼ cups.
- Ensure the persimmons are fully ripe and soft for the best puree and flavor.
- Store leftover bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
