Persimmon Bread(Lighter Side)
A moist, flavorful persimmon bread with warm spices, perfect for autumn mornings or holiday treats, offering a delightful blend of sweetness and aromatic spices.
Ingredients
Instructions
- Cream together sugar and Superose liquid sweetener.
- Add eggs one at a time and mix well after each addition.
- Mix all dry ingredients (cloves, allspice, nutmeg, cinnamon) together and add to the wet mixture.
- Add mashed persimmon pulp and drained crushed pineapple to the mixture and blend well.
- Pour batter into a loaf pan sprayed with nonstick spray.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a healthier twist, consider using unsweetened applesauce in place of some of the margarine. You can also substitute the sugar with a natural sweetener like honey or maple syrup, adjusting the liquid content accordingly. If you're out of persimmons, mashed bananas or pumpkin puree can serve as great alternatives, adding their own unique flavor profile to the bread.
Serving Suggestions
This persimmon bread is delightful on its own but pairs beautifully with a dollop of cream cheese or a smear of butter. Consider serving it alongside a warm cup of chai tea or coffee for a comforting breakfast or afternoon snack. For an elevated dessert, top with a scoop of vanilla ice cream, making it a perfect treat for gatherings.
Storage & Reheating
Once cooled, wrap the persimmon bread tightly in plastic wrap or aluminum foil and store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze slices by separating them with parchment paper to prevent sticking. Reheat in the microwave for a few seconds or toast slices for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Persimmon Bread(Lighter Side) contains roughly 938 calories, with 13g protein, 152g carbohydrates, and 50g fat. It is an excellent source of dietary fiber (159% of the Daily Value), iron (90% of the Daily Value), and calcium (74% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 736mg per serving (32% 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 fresh persimmons instead of pulp?
Yes, you can use fresh persimmons! Simply peel and mash them until you have the desired pulp consistency. About 3-4 medium persimmons should yield the 2 cups of pulp you need for this recipe. Make sure they are ripe for the best flavor and sweetness.
What can I do if the bread is too dry?
If your persimmon bread turns out too dry, try adding a bit more moisture next time by incorporating an extra egg or a splash of orange juice. Additionally, ensure that you do not overbake the bread, as this can lead to dryness. Keeping an eye on the baking time is crucial for a moist result.
Is this recipe suitable for vegan diets?
To make this persimmon bread vegan, substitute the eggs with flaxseed meal or applesauce as a binding agent. Use a plant-based margarine or coconut oil in place of the low-fat margarine, and ensure your sweeteners are vegan-friendly. With these adjustments, you'll have a delicious vegan version of this delightful bread!
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).