Persimmon Bread Recipe

Introduction

Recipe and More

Persimmon bread is a delightful treat that brings together the sweetness of ripe persimmons and the comforting warmth of traditional baked goods. Soft, moist, and rich in texture, this bread is a perfect addition to your breakfast table, an afternoon tea companion, or even a satisfying dessert. Topped or served plain, this recipe is sure to please anyone looking to enjoy the essence of fall or a comforting homemade loaf.

Detailed Ingredients with Measures

Delicious Components

– All-purpose flour – 2 cups
– Baking soda – 1 teaspoon
– Baking powder – 1 teaspoon
– Salt – ¼ teaspoon
– Ground cinnamon – 1 teaspoon
– Granulated sugar – ¾ cup
– Brown sugar – ¼ cup
– Eggs – 2 large
– Unsalted butter – ½ cup, melted
– Ripe persimmon pulp – 1 ¼ cup
– Vanilla extract – 1 teaspoon
– Chopped walnuts or pecans – ½ cup, optional

Prep Time

Getting Ready to Bake

The preparation time to get everything lined up for your persimmon bread takes about 15 minutes. From gathering ingredients to measuring and mixing, this recipe is straightforward and easy to follow.

Cook Time, Total Time, Yield

Bake, Enjoy, and Share

Cook time for the persimmon bread is 55-60 minutes, depending on your oven’s efficiency. Adding the prep time, the total time for this recipe is approximately 1 hour and 15 minutes. This recipe yields one delightful loaf, perfectly suited for sharing with family or saving for yourself over several days.

This persimmon bread recipe is simple, heartwarming, and a wonderful way to celebrate the season or enjoy the sophisticated sweetness of persimmons.

Detailed Directions and Instructions

Step 1: Prepare Ingredients

Preheat the oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper to prevent sticking and ensure easy removal of the baked bread. Set the pan aside.

Step 2: Mix Dry Ingredients

In a medium mixing bowl, combine all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Whisk everything together thoroughly to ensure even distribution of the leavening agents and spices.

Step 3: Prepare Wet Ingredients

In a separate larger mixing bowl, whisk eggs until smooth. Add granulated sugar, light brown sugar, oil, vanilla extract, and persimmon pulp. Stir or whisk until everything is fully combined and looks smooth.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry mixture to the wet mixture, folding gently with a spatula or spoon until just combined. Be careful not to overmix. The batter should be thick and well incorporated but not overworked.

Step 5: Add Optional Mix-Ins

If using add-ins such as chopped nuts (like walnuts or pecans) or dried fruit (like raisins or cranberries), gently fold them into the batter at this stage until evenly distributed.

Step 6: Transfer Batter to Pan

Pour the batter into the prepared loaf pan and spread it out evenly using a spatula or spoon. Smooth the top surface for even baking.

Step 7: Bake

Place the loaf pan in the preheated oven and bake for approximately 50 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean or with just a few moist crumbs.

Step 8: Cool the Bread

Remove the pan from the oven and allow it to cool in the pan for about 10 to 15 minutes. Then, carefully remove the bread from the pan using the parchment paper and transfer it to a wire rack to cool completely before slicing.

Notes

Note 1: Choosing Persimmons

Ensure you use very ripe, soft Hachiya persimmons for the pulp. The fruit should feel jelly-like inside, which makes it ideal for baking. Fuyu persimmons are not a suitable substitute.

Note 2: Creating Fresh Persimmon Pulp

Cut the ripe Hachiya persimmons in half, scoop out the flesh, and puree it in a blender or food processor until smooth. Measure the required amount for the recipe.

Note 3: Spices

Feel free to adjust the amounts of cinnamon, nutmeg, and ginger to suit your taste preferences. These spices enhance the flavor of the bread but can be modified as desired.

Note 4: Adjust Baking Time

Oven temperatures may vary. Check the bread around the 50-minute mark and adjust the baking time as needed. A clean toothpick test ensures the bread is fully baked.

Note 5: Storage Tips

Store the cooled persimmon bread in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days. You can also freeze it for up to 3 months. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container.

Note 6: Add-In Options

Try experimenting with different mix-ins like chocolate chips, shredded coconut, or seeds for variety. Make sure the total amount of add-ins doesn’t exceed 1 cup to maintain the batter’s consistency.

Note 7: Slicing Tips

Use a serrated knife to slice the bread after it has completely cooled to avoid crumbling. This ensures cleaner and even slices.

Cook techniques

How to make moist persimmon bread?

For a moist and tender crumb, combine wet and dry ingredients just until mixed. Overmixing the batter will lead to dense bread. Additionally, using very ripe persimmons for the pulp ensures the right texture and sweetness.

Do you need to peel persimmons?

For this recipe, no peeling is necessary. Simply scoop out the flesh to make the pulp, discarding the skin.

How to prepare persimmon pulp?

Cut very ripe persimmons in half, scoop out the flesh, and blend using a food processor or blender to make a smooth pulp.

FAQ

What type of persimmons should I use?

This recipe works best with very ripe Hachiya persimmons. They are soft and perfect for creating smooth pulp, which is essential for this bread.

Can I use Fuyu persimmons instead?

Fuyu persimmons are less ripe and firmer compared to Hachiya persimmons. They are not recommended for this recipe.

Why is my persimmon bread dense?

A dense texture can occur if the batter is overmixed. Mix until just combined to avoid this issue.

Can I freeze persimmon bread?

Yes, persimmon bread freezes well. Wrap tightly in plastic wrap and store in a freezer bag or container for up to 2 months.

How long does persimmon bread last?

Store persimmon bread in an airtight container at room temperature for 1-2 days or in the refrigerator for up to a week.

Can I add nuts or dried fruits?

Yes, chopped nuts or dried fruits can be added to the batter to enhance flavors and texture.

What can I use as a substitute for persimmon pulp?

There is no direct substitute for persimmon pulp in this recipe due to its unique flavor and texture. However, finding ripe Hachiya persimmons is important for this bread.

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Conclusion

This persimmon bread is a delightful baked treat with a moist texture and comforting flavors that make it irresistible. Perfect for breakfast, snack time, or even dessert, it is an easy yet impressive way to incorporate seasonal persimmons into your baking repertoire. It’s a recipe worth repeating for its simplicity and richness.

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