Persimmon Date Nut Bread
Persimmon Date Nut Bread offers a moist, flavorful loaf blending the sweetness of ripe persimmons, dates, and warm spices. Perfect for breakfast or tea time, it appeals to fruit lovers and those seeking a hearty, aromatic treat with a hint of citrus zest.
Ingredients
Instructions
- Cream the butter until smooth.
- Add sugar and beat well until combined.
- Add eggs, one at a time, beating after each addition.
- Dissolve the baking soda in the persimmon pulp.
- Mix the persimmon mixture into the creamed ingredients.
- Combine the sifted flour, baking powder, salt, cinnamon, nutmeg, and cloves.
- Stir the dry ingredients into the creamed mixture until just combined.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute half of the butter with applesauce for a lighter version. Ensure your persimmons are ripe for the best sweetness. If you have nuts on hand, adding chopped walnuts or pecans can enhance the texture and flavor. This recipe is perfect for those who enjoy American recipes that blend sweet and spicy elements.
Serving Suggestions
This Persimmon Date Nut Bread is delicious on its own, but you can elevate your serving by spreading a layer of cream cheese or butter on top. It pairs beautifully with a warm cup of tea or coffee. For a delightful breakfast, serve it alongside a fruit salad or yogurt. Consider browsing more vegetarian recipes to complement this dish.
Storage & Reheating
Store any leftover bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to three months. To reheat, simply slice and warm in a toaster or microwave until heated through, preserving its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Persimmon Date Nut Bread contains roughly 426 calories, with 5g protein, 59g carbohydrates, and 20g fat. It is an excellent source of calcium (24% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1382mg per serving (60% 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 persimmon pulp for this recipe?
Yes, you can use frozen persimmon pulp. Just make sure to thaw it completely and drain any excess liquid before adding it to the mixture. This will help maintain the right texture and moisture level in the bread.
What can I use instead of eggs in this recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). Both options will help bind the ingredients without altering the flavor significantly.
How can I tell when the bread is done baking?
You can check for doneness by inserting a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, it’s ready to be taken out of the oven. Baking usually takes about 50-60 minutes, depending on your oven.
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).