Persimmon Date Loaf
A moist and flavorful persimmon date loaf with warm spices and crunchy nuts, perfect for autumn gatherings or a comforting treat with tea.
Ingredients
Instructions
- Sift the flour and measure again, then sift with sugar, baking powder, and salt.
- Stir in the bread crumbs.
- Mix the melted butter, milk, vanilla, persimmon pulp, chopped nuts, and chopped dates in a separate bowl.
- Combine the wet ingredients with the dry ingredients and mix until just blended.
- Pour the batter into a greased loaf pan.
- Bake at 350°F (175°C) for about 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you prefer a less sweet loaf, reduce the sugar to 1 1/2 cups. Ensure your persimmons are fully ripe for the best pulp consistency. If you don't have dried bread crumbs, you can use crushed crackers or old bread. An optional addition of walnuts or pecans can enhance the nutty flavor.
Serving Suggestions
This persimmon date loaf is delightful on its own, but it pairs beautifully with a dollop of cream cheese or a smear of butter. You can serve it alongside a cup of tea for a cozy afternoon snack. For a heartier breakfast, consider serving it with yogurt and fresh fruit. It also makes a wonderful gift when wrapped in decorative paper.
Storage & Reheating
Store the persimmon date loaf in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the loaf and warm individual pieces in the microwave for about 15-20 seconds or in a toaster oven until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Persimmon Date Loaf contains roughly 1077 calories, with 14g protein, 109g carbohydrates, and 66g fat. It is an excellent source of dietary fiber (32% of the Daily Value), iron (30% of the Daily Value), and protein (27% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1563mg per serving (68% 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 persimmon pulp?
Yes, you can use fresh persimmons by pureeing them until smooth. Make sure they are very ripe for the best flavor. About 3 to 4 medium persimmons should yield 2 cups of pulp. Just remove the skin and seeds before blending.
What can I substitute for nuts if I have allergies?
If you have nut allergies, you can simply omit the nuts or replace them with seeds like pumpkin or sunflower seeds. Dried fruit, such as raisins or cranberries, can also add texture and sweetness without the allergen risk.
How can I make this recipe vegan?
To make the persimmon date loaf vegan, substitute the milk with a plant-based milk like almond or oat milk. Replace the butter with coconut oil or a vegan butter alternative. Ensure the sugar used is vegan-friendly, as some sugars are processed with bone char.
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).