Persimmon Nut Bread
A moist, flavorful persimmon nut bread blending sweet persimmon pulp with nuts and raisins, perfect for autumn gatherings or as a sweet snack.
Ingredients
Instructions
- Mix persimmon pulp, brown sugar, oil, and egg well.
- Dust raisins and nuts with a little flour; add all dry ingredients, raisins, and nuts to the first mixture.
- Add vanilla and mix until combined.
- Pour batter into a greased and floured 9 x 5-inch loaf pan.
- Bake at 350°F (175°C) for 45 minutes to 1 hour, until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For an extra moist Persimmon Nut Bread, ensure your persimmons are fully ripe. If you can't find persimmons, mashed bananas or applesauce can be used as substitutes. You can also experiment with different nuts like walnuts or pecans. Dusting the raisins and nuts with flour prevents them from sinking to the bottom during baking. This recipe can easily be adapted for fall gatherings alongside a slice of Butternut Squash Cake.
Serving Suggestions
This delightful bread is perfect for breakfast or as a snack. Serve warm with a pat of butter or cream cheese for a richer flavor. It pairs beautifully with a warm cup of tea or coffee. For a festive touch, consider serving it alongside a light Cucumber Salad Mold for a refreshing contrast. You can also toast slices for a crunchy texture that complements the moist bread.
Storage & Reheating
Store any leftover Persimmon Nut Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm slices in the microwave for about 10-15 seconds or in a toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Persimmon Nut Bread contains roughly 491 calories, with 3g protein, 36g carbohydrates, and 36g fat. It is a good source of calcium (16% of the Daily Value). Note that it is relatively high in sodium, at 1198mg per serving (52% 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 make this bread vegan?
Yes, you can substitute the egg with a flaxseed meal or applesauce to make it vegan. Use 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water as a binding agent. Additionally, replace the oil with a plant-based option such as coconut or vegetable oil to keep it entirely vegan.
What type of persimmons should I use?
The best type of persimmons for this recipe are Fuyu persimmons, which are sweet and have a firm texture. Make sure they are fully ripe for the best flavor. If you use Hachiya persimmons, ensure they are very ripe and soft, as they have a more intense flavor but can be mushy.
Can I add spices to enhance the flavor?
Absolutely! Adding spices like cinnamon, nutmeg, or allspice can elevate the flavor of your Persimmon Nut Bread. Start with 1 teaspoon of cinnamon and adjust to your taste. This can bring warmth and a cozy feel, making it perfect for the fall season.
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).