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Author Notes: I love persimmons. I first ate one about 2 years ago when my roommate at the time handed me a slice of something orange and a bit slimy and said, "Here, eat this," and since then, I've looked forward to persimmons in their season almost as much as I look forward to summer peaches. But just as I turn to pies and cobblers when the bounty of fresh peaches becomes too much for plain eating, sometimes I find persimmons need a bit of baking to keep them interesting through the season-hence, this bread. I suppose you could bake it in a loaf pan if you wanted, but the skillet maximizes surface area and leaves you with more caramel crust which is, in my opinion, the best part of any sweet quick bread. The recipe was adapted from a whole bunch of such quick bread recipes -- I can't say I came up with the general formula, but the exact proportions here are all mine. —summersavory
Food52 Review: The best thing about this bread: it improves with age. On the day I made it, I couldn’t taste much of the persimmon, but the flavor popped more the longer I let the bread sit. The flavors were still fairly light, but became much more vibrant on the second day. The bread also remained extremely moist overnight. I would have never thought to include this flavoring in homemade bread but I’m happy I did -- and I plan to make this again! —pdagnes1
Makes a dozen nice wedges or so
- 1 1/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/2 cup white sugar
- 1/2 cup dark brown sugar
- 1/2 cup melted butter, cooled
- 2 eggs
- 1/3 cup plain yogurt, preferably whole-milk
- 1 heaping cup pulp from very ripe persimmons
- Preheat your oven to 350°F and grease a 9-inch cast iron skillet. Be sure you grease it well: if you want to just melt the butter in the skillet, add an extra bit to the half cup. Otherwise, rub a tablespoon or so all over the cold skillet so everything's nice and coated.
- Whisk together all the dry ingredients except the brown sugar: flour, salt, soda, spices, and white sugar. In another bowl, beat together the butter, eggs, yogurt, and persimmon pulp. Mix the brown sugar into the wet ingredients, and then pour the wet into the dry and mix until everything's thoroughly moistened.
- Pour the batter into your well-buttered skillet and bake for about 1 hour. Cool for a bit in the skillet before slicing.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Breakfast Baked Good
- This recipe was entered in the contest for Your Best Persimmons
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