Persimmon Bread with Coconut Oil

Introduction

Persimmon Bread with Coconut Oil is a delightful recipe that combines the rich flavor of ripe persimmons with the subtle nuttiness of coconut oil. This moist and flavorful bread is perfect for breakfast, a snack, or even dessert. Its warm spices and natural sweetness make it a comforting treat that’s easy to prepare without the need for fancy ingredients.

Detailed Ingredients with measures

All-purpose flour

1 3/4 cups

Baking powder

1 teaspoon

Ground cinnamon

1 teaspoon

Ground nutmeg

1/2 teaspoon

Egg

1 large

Granulated sugar

3/4 cup

Pure vanilla extract

1 teaspoon

Coconut oil (melted)

1/2 cup

Persimmon pulp (pureed)

1 cup

Chopped walnuts

1/2 cup

Prep Time

This recipe requires about 10 minutes of preparation time. You’ll need to gather the ingredients, puree the persimmons, and mix the batter before it goes into the oven. It’s a straightforward process that’s beginner-friendly and quick to put together.

Cook Time, Total Time, Yield

For baking, the bread will need approximately 55 minutes in the oven, or until a toothpick inserted into the center comes out clean. Total time for preparing and baking is around 1 hour and 5 minutes. This recipe yields about 1 loaf which can be sliced into several servings. It’s ideal for sharing with family or friends, or storing for a few days to enjoy.
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Detailed Directions and Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by greasing it lightly with coconut oil and lining it with parchment paper for easy removal.

Step 2: Prepare the Wet Mixture

In a large mixing bowl, whisk together the mashed persimmon pulp, coconut oil, egg, vanilla extract, and brown sugar until the mixture is well combined and smooth.

Step 3: Mix the Dry Ingredients

In a separate bowl, stir together all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt until thoroughly blended.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or spoon until just combined. Be careful not to overmix the batter to ensure a tender bread.

Step 5: Add Optional Mix-Ins

If desired, fold in chopped nuts, raisins, or chocolate chips to the batter. These add texture and flavor but are optional.

Step 6: Pour Batter into Pan

Pour the prepared batter into the greased and lined loaf pan, spreading it evenly with a spatula to ensure a smooth top.

Step 7: Bake the Bread

Place the pan in the preheated oven and bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Baking times may vary slightly depending on your oven.

Step 8: Cool the Bread

Remove the bread from the oven and let it cool in the pan for about 10 minutes. Once slightly cooled, transfer the bread to a wire rack and let it cool completely before slicing.

Step 9: Serve and Store

Slice the bread and serve it warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.

Notes

Note on Persimmon Types

Always use ripe Hachiya persimmons for this recipe, as they are soft and sweet when fully ripened. Fuyu persimmons are less suitable for baking due to their firmer texture.

Note on Coconut Oil

Make sure the coconut oil is melted before mixing, but it should not be hot. Coconut oil provides moisture and a light coconut flavor, but you can substitute with another neutral oil, if desired.

Note on Sweetness

The sweetness of the bread depends on the ripeness of your persimmons. Ensure they are soft and jelly-like for maximum flavor.

Note on Adjusting Spices

Feel free to adjust the spice quantities to suit your taste preferences. You can add more cinnamon or nutmeg for a stronger spice profile.

Note on Add-Ins

Chopped walnuts, pecans, or chocolate chips are great mix-ins for added texture and flavor. You can skip these if you prefer a plain persimmon bread.

Note on Freezing

For longer storage, wrap the fully cooled bread in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
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Cook techniques

Preparing the persimmons

Ensure that your persimmons are super ripe for this recipe. Soft, ripe persimmons yield the best flavor and texture in the bread.

Using coconut oil

Always melt the coconut oil before mixing it into your batter. This ensures an even consistency throughout the entire mixture.

Combining wet and dry ingredients

Mix the wet and dry ingredients gently. Overmixing can cause the bread to become dense instead of soft and tender.

Line the loaf pan

To make sure the bread doesn’t stick, line your loaf pan with parchment paper or grease it well before pouring in the batter.

Temperature consistency

Allow all the ingredients, especially the eggs and persimmon puree, to be at room temperature before mixing. This ensures a smooth batter consistency.

Checking for doneness

Insert a toothpick into the center of the bread; if it comes out clean or with a few moist crumbs, your bread is ready.

FAQ

Can I use a different type of oil instead of coconut oil?

Yes, you can substitute coconut oil with any neutral cooking oil like vegetable oil or even melted butter.

Can I make this bread with unripe persimmons?

Unripe persimmons can be astringent and bitter. It’s recommended to use fully ripe, soft persimmons for the best result.

How do I store persimmon bread?

Once cooled, wrap the bread tightly in plastic wrap and store it at room temperature for up to 2 days. For longer storage, refrigerate or freeze.

Can I add nuts or other mix-ins?

Absolutely! Feel free to add chopped nuts, dried fruits, or even chocolate chips for an extra flavor burst.

What type of persimmon is best for this recipe?

Use Hachiya persimmons, as they are sweeter and softer when ripe, making them ideal for baking.

Can I use this recipe to make muffins?

Yes, you can pour the batter into muffin tins and bake. Adjust the baking time to approximately 18-22 minutes or until a toothpick comes out clean.

Conclusion

This persimmon bread with coconut oil is a wonderful addition to your baking repertoire. The combination of moist, sweet persimmons and the subtle richness of coconut oil creates a flavorful loaf that is perfect for breakfast, a snack, or even dessert. It’s easy to make, naturally sweetened, and a delicious way to incorporate seasonal fruits into your baked goods.

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