Persimmon

Persimmon Bread

by:
January 14, 2013
0
0 Ratings
Persimmon Bread
  • Makes 1 loaf
Author Notes

Persimmons are the brightest spot in the barren winter fruit scape. Sure, citrus is there, but I miss the reds, pinks, peach, blues, plums, purples and greens of summer bounty. But then there are these bright beauties, orange and smooth and shiny, with their frilly green caps. I have a tendency to overbuy, because I am so excited about a fresh winter fruit. And I am not always sure what to do with them. Sometimes they sit happily on my counter, making me smile at their lovely color and sheen until I’ve missed their usable moment. But my simple, delicious answer is this slightly sweet, moist, persimmon rich bread. —TheRunawaySpoon

What You'll Need
Ingredients
  • 1 cup persimmon puree (from 3 -4 Fuyu persimmons)
  • 2 tablespoons water
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Directions
  1. Preheat oven to 350°. Grease a standard loaf pan
  2. Cut out the stem of each persimmon and cut into chunks. Puree the persimmons in a food processor or blender with 2 Tablespoons water.
  3. Cream the butter and sugar until light and fluffy. Add vanilla. Add the eggs one at a time, beating well after each addition. Add the persimmon puree and beat until thoroughly combined. In a separate bowl, sift together the flour, salt, and baking soda. Add flour mixture to batter and beat until smooth.
  4. Pour into a loaf pan and bake at for 50- 60 minutes, until a tester inserted in the center comes out clean. Cool well before slicing. Well wrapped, the bread will keep for a few days.
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  • Norma Narez
    Norma Narez
  • Kristen
    Kristen
  • TheRunawaySpoon
    TheRunawaySpoon
  • Robin J
    Robin J
TheRunawaySpoon
I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy.

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6 Reviews

Robin J.
Robin J. December 4, 2013
Made this yesterday. I'm an inveterate tinkerer, so I used white whole wheat flour, decreased the sugar to 2/3 cup and used half brown sugar. May decrease the sugar more next time, as I thought it was still too sweet. I expected it to be a bit more moist-- maybe a bit more persimmon pulp would be nice. And some spices -- nutmeg, cinnamon and ginger go well with persimmons.

But it was definitely a keeper. I will make it again.
 
Norma N.
Norma N. November 22, 2013
I have made this recipe twice and it has been a huge hit! I did add an orange glaze on top that was a nice touch! Thank you.
 
Kristen
Kristen January 29, 2013
I really wish I could test this recipe, but I've now been to four grocery stores that had persimmons in the past few weeks and there are none in sight!! What happened to all of them?
 
Eatsofeden
Eatsofeden January 25, 2013
Awesome! We used hachiya persimmons, and used 1/2c brown + 1/2c granulated sugar instead of all granulated. Very moist and delicious!
 
TheRunawaySpoon
TheRunawaySpoon January 15, 2013
It's 2 cups all-purpose. I included it in the first submission, but it didn't show up and now it won't let me edit!
 
Susige
Susige January 14, 2013
I don't see flour on your ingredients list.... how much?