Description
Delight in the sweet and warmly spiced flavors of this Amazing Persimmon Bread. Made with ripe persimmon puree, aromatic spices, nuts, and raisins, this moist and tender loaf is perfect for breakfast, snacks, or dessert. With simple ingredients and an easy baking process, this bread brings the unique taste of persimmons into a comforting homemade treat.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
Wet Ingredients
- 1 cup persimmon puree (from 2-3 ripe persimmons)
- 1 cup sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- ½ cup chopped walnuts or pecans
- ½ cup raisins
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger until evenly combined.
- Combine Wet Ingredients: In a large mixing bowl, stir together the persimmon puree, sugar, melted butter, eggs, and vanilla extract until the mixture is smooth and well incorporated.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet mixture. Stir gently and just until all ingredients are combined to avoid overmixing, which can make the bread dense. Then fold in the chopped nuts and raisins if using.
- Fill the Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula to ensure even baking.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 55 to 60 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when the bread is ready.
- Cool the Bread: Let the bread cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use ripe persimmons for the best flavor and natural sweetness in the puree.
- Feel free to substitute walnuts with pecans or omit nuts for a nut-free version.
- You can add raisins or other dried fruit to enhance texture and sweetness.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate to keep it fresh longer.
- This bread freezes well; wrap it tightly and freeze for up to 2 months.
- Use parchment paper lining to make removal easier and to avoid greasing if preferred.
