Persimmon Bread
A moist, flavorful persimmon bread infused with warm spices, nuts, and raisins, perfect for breakfast or dessert, appealing to those who love fruity, spiced baked goods.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease two loaf pans.
- In a bowl, mix all dry ingredients: flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves.
- In a separate bowl, beat the eggs. Add persimmon pulp and oil, and mix well.
- Combine the wet ingredients with the dry ingredients and mix thoroughly.
- Stir in chopped pecans and raisins.
- Pour the batter evenly into the prepared loaf pans.
- Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and cool before removing from pans.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have persimmons, pumpkin puree can be a good substitute, though it will alter the flavor profile slightly. Make sure to measure your flour accurately to avoid a dense loaf. Adding a bit of vanilla extract can enhance the aroma beautifully.
Serving Suggestions
Persimmon bread is delightful served warm with a pat of butter or cream cheese. It pairs beautifully with coffee or tea, making it an excellent choice for breakfast or an afternoon snack. For a more indulgent treat, serve it alongside Oh-So Creamy Fudge for dessert.
Storage & Reheating
Store leftover persimmon bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. Reheat slices in the microwave for a few seconds or toast them for a warm, crispy treat.
Nutrition & Diet Analysis (per serving)
Each serving of Persimmon Bread contains roughly 1251 calories, with 8g protein, 90g carbohydrates, and 108g fat. It is an excellent source of dietary fiber (87% of the Daily Value), iron (50% of the Daily Value), and calcium (35% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1123mg per serving (49% 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 freeze persimmon bread?
Yes, you can freeze persimmon bread! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to three months. To enjoy, thaw overnight in the refrigerator and reheat as desired.
What type of persimmons should I use?
For baking, it's best to use ripe Hachiya persimmons as they become very soft and sweet, making a great pulp for the bread. Fuyu persimmons can also be used, but they are firmer and may give a different texture to the finished product.
Can I add other fruits or nuts to the recipe?
Absolutely! Feel free to experiment by adding dried cranberries, chopped apples, or walnuts for different flavors and textures. Just ensure that you adjust the proportions slightly to maintain the bread's moisture and consistency.
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).