The Best Persimmon Bread Recipe is the perfect way to enjoy the naturally sweet, subtle flavors of persimmons. With a blend of cinnamon, walnuts, and plump raisins, this bread is moist, light, and ideal for breakfast, a snack, or even dessert. Simple to make and baked to golden perfection, this recipe brings out the best in fresh persimmons when they’re in season. If you’ve been searching for a moist persimmon bread recipe, this easy guide will have you baking up a delicious loaf in no time!
- Prep Time: 15 mins
- Cook Time: 1 hr
- Total Time: 1 hr 15 mins
- Servings: 8
- Yield: 1 (9×4-inch) loaf
Why Persimmon Bread is a Seasonal Favorite
When persimmons are in season, their natural sweetness and smooth pulp make them perfect for baked goods. This persimmon bread recipe is made with simple ingredients that highlight the persimmon flavor, while the added walnuts and raisins give each slice a delightful texture. It’s a cozy, comforting bread that fills your kitchen with warm cinnamon aroma as it bakes, making it a seasonal favorite.
Key Ingredients for Persimmon Bread
To create this flavorful persimmon bread, you’ll need these essential ingredients that come together for a perfectly moist and tender loaf:
Ingredients:
- 2 large eggs: Adds richness and structure to the bread.
- 1½ cups all-purpose flour: Provides the base for a light, fluffy texture.
- ¾ cup white sugar: Sweetens the bread while enhancing the natural flavors of the persimmon.
- ½ teaspoon salt: Balances the sweetness and flavors.
- ½ cup vegetable oil: Keeps the bread moist and tender.
- 1 teaspoon ground cinnamon: Adds a warm, spiced flavor that complements the persimmons.
- 1 cup persimmon pulp: The star ingredient, adding moisture and a subtle sweetness.
- ½ cup chopped walnuts: Adds a crunchy texture and nutty flavor.
- 1 teaspoon baking soda: Ensures the bread rises properly.
- ½ cup raisins: Brings a natural sweetness and chewy texture to each bite.
Step-by-Step Directions for Moist Persimmon Bread
This easy persimmon bread recipe comes together quickly and yields a flavorful, soft loaf. Here’s how to make it:
Step 1: Prepare Ingredients and Preheat Oven
Gather all ingredients. Preheat your oven to 325°F (165°C). Lightly grease a 9×4-inch loaf pan to prevent sticking.
Step 2: Mix Dry Ingredients
In a small bowl, combine flour, ground cinnamon, salt, chopped walnuts, and raisins. Stir together until the mixture is well combined.
Step 3: Blend Wet Ingredients
In a large mixing bowl, whisk the eggs, sugar, and vegetable oil together until well blended. Stir the baking soda into the persimmon pulp until smooth, then add this persimmon mixture to the egg and sugar blend.
Step 4: Combine Wet and Dry Ingredients
Gradually fold the dry ingredient mixture into the wet ingredients until combined. Be careful not to overmix to ensure the bread stays light and fluffy. Pour the batter into the prepared loaf pan, spreading it evenly.
Step 5: Bake the Bread
Bake in the preheated oven for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean. This ensures the bread is cooked through and has a tender crumb.
Step 6: Cool and Serve
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy this moist, flavorful persimmon bread with your favorite hot beverage or as a cozy dessert!
Tips for the Best Persimmon Bread
- Use ripe persimmons: Choose ripe, soft persimmons for the pulp. If they’re not fully ripe, the pulp may be too firm and bitter.
- Customize add-ins: Swap walnuts with pecans or omit the raisins if you prefer a simpler flavor.
- Check for doneness: Start checking with a toothpick at the 1-hour mark to prevent overbaking.
Storing and Freezing Persimmon Bread
This bread stores well for a few days, making it perfect for quick breakfasts or snacks throughout the week. Here’s how to store it:
- To store: Wrap the cooled bread in plastic wrap or place it in an airtight container, and keep at room temperature for up to 3 days.
- To freeze: Wrap the loaf tightly in plastic wrap and then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.
Why You’ll Love This Persimmon Bread
This Persimmon Bread recipe is loved for its simplicity and deliciously moist texture. The flavors of cinnamon, sweet persimmon, and crunchy walnuts make it an ideal seasonal treat. It’s versatile enough to serve for breakfast, with tea, or as a dessert, and it’s easy to make ahead and enjoy throughout the week.
FAQs
What type of persimmons are best for baking?
Hachiya persimmons are best for baking due to their soft, pulpy texture when ripe. Fuyu persimmons can also work if they’re fully ripe and soft.
Can I make persimmon bread without nuts?
Yes! Simply omit the walnuts for a nut-free option. You can also add chocolate chips or dried cranberries instead.
How can I tell if my persimmons are ripe?
Hachiya persimmons should be very soft and almost jelly-like to the touch when ripe. Fuyu persimmons are ready to eat when they’re slightly soft but still firm.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but it may alter the texture. Use half whole wheat and half all-purpose for a healthier loaf that retains a tender crumb.
What’s the best way to serve persimmon bread?
Serve it warm or at room temperature, plain or with a spread of butter or cream cheese for extra flavor.
Conclusion
This Moist Persimmon Bread recipe is an easy, delightful way to enjoy fresh persimmons in the fall and winter months. With its blend of cinnamon, walnuts, and naturally sweet persimmon pulp, this bread is a comforting treat that’s perfect for any occasion. Whether served with coffee in the morning or as a dessert, it’s a flavorful addition to your baking repertoire. Enjoy this seasonal classic and bring a taste of fall to your table!