Description
This Amazing Persimmon Bread is a moist, spiced quick bread bursting with the sweet, unique flavor of ripe persimmons. Featuring warm spices like cinnamon, nutmeg, and ginger, along with crunchy nuts and juicy raisins, this bread makes a perfect autumn treat or holiday snack. Easy to prepare, it bakes to golden perfection with a tender crumb and delightful aroma.
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly and dust it with flour, or alternatively, line the pan with parchment paper for easy removal.
- 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. This ensures the leavening agents and spices are well distributed.
- Combine Wet Ingredients: In a large mixing bowl, stir together the persimmon puree, sugar, melted unsalted butter, eggs, and vanilla extract. Mix well until the mixture is smooth and homogenous.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until everything is combined. Avoid overmixing to keep the bread tender.
- Add Nuts and Raisins: Gently fold in the chopped walnuts or pecans and raisins, ensuring they are evenly distributed throughout the batter.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Place the pan in the preheated oven and bake for 55 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Cool Before Serving: Once baked, allow the bread to cool in the pan for about 10 minutes. Then, remove from the pan and transfer to a wire rack to cool completely before slicing. This helps the bread set and makes slicing easier.
Notes
- Make sure to use fully ripe persimmons for the best flavor and natural sweetness; Hachiya persimmons are ideal for pureeing.
- Do not overmix the batter after adding the flour to avoid dense bread.
- You can substitute walnuts with pecans depending on preference or nut availability.
- Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing the bread (wrapped tightly) can preserve it for up to 3 months.
