Grandma Hazel'S Persimmon Bread
A moist, spiced persimmon loaf hugging sweet autumn flavors, perfect for tea time or a comforting snack, especially when you have an abundance of ripe persimmons.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Line a loaf pan with parchment paper or grease it lightly.
- In a mixing bowl, blend the persimmon pulp, boiled white raisins, soda, cinnamon, nutmeg, butter, chopped walnuts, flour, salt, cloves, and egg until well combined.
- Taste the batter; if it lacks sweetness, add sugar or honey to taste.
- Pour the batter into the prepared loaf pan.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips & Substitutions
For extra moisture, ensure your persimmon pulp is very soft and ripe. If you don't have white raisins, you can substitute with regular raisins or chopped dried apricots. To enhance flavor, consider adding a splash of vanilla extract. If you prefer a sweeter bread, feel free to add sugar or honey to the batter based on your taste.
Serving Suggestions
This persimmon bread is delicious on its own, but it pairs beautifully with a spread of cream cheese or butter. You can also serve it alongside a warm cup of tea or coffee for a cozy breakfast or snack. For a delightful dessert, consider serving it with a scoop of vanilla ice cream or as part of a Fruit Desserts platter.
Storage & Reheating
To store leftover persimmon bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze slices in an airtight container for up to three months. Reheat slices in the microwave or toaster for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Hazel'S Persimmon Bread contains roughly 674 calories, with 15g protein, 66g carbohydrates, and 44g fat. It is an excellent source of dietary fiber (36% of the Daily Value), protein (31% of the Daily Value), and iron (31% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1002mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen persimmons for this recipe?
Yes, you can use frozen persimmons. Just make sure to thaw them completely and drain any excess liquid before measuring the pulp. This will help maintain the right texture in your bread.
What can I replace the walnuts with if I have a nut allergy?
If you have a nut allergy, you can substitute walnuts with pumpkin seeds, sunflower seeds, or omit them entirely for a nut-free version. The bread will still be delicious and have a great texture.
How can I tell when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. Additionally, the top should be golden brown, and the bread should feel firm to the touch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).