How to make best Persimmon Bread
This Persimmon Bread is everything you want in a cozy winter loaf. It is soft, moist, and packed with warm, nutty flavors. I dare to say it is much better than banana bread!
Equipment
- mixing bowls
- whisk
- spatula
- small saucepan
- zester
- measuring cups and spoons
- loaf pan
- parchment paper
- cooling rack
- blender or food processor
- Cutting board, Chef's knife
Ingredients
Wet Ingredients
- 1 ½ cups fresh persimmon pulp about 3–4 persimmons
- ½ cup granulated sugar
- ½ cup brown sugar packed
- ½ cup unsalted butter browned, melted, and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- zest of 1 orange
Dry ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup roasted walnuts roughly chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.
- Wash, peel, and puree the persimmons until smooth. Optionally, you can dice one or two persimmons into small chunks for texture (this is optional). You can also slice one persimmon to use it on top of the bread.
- Roughly chop and dry roast the walnuts. You can do this in the oven or on a skillet.
- In a small saucepan, melt butter over medium heat. Continue cooking, swirling the pan, until the butter turns golden brown and has a nutty aroma (about 5–7 minutes). Remove from heat and let it cool slightly.
- In a large bowl, whisk together the persimmon puree, granulated sugar, and brown sugar. Add brown butter, eggs, vanilla, and orange zest. Mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually fold the dry ingredients into the wet ingredients, mixing just until combined.
- Gently fold in the roasted walnuts (plus optional mix-ins if using).
- Pour the batter into the prepared loaf pan and smooth the top. Optionally, you can place thinly sliced persimmon on top of the batter.
- Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it with foil.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy!
Notes
Don’t Overmix the Batter - Overmixing can make the bread dense. Stir until the dry and wet ingredients are just combined.
Brown the Butter Carefully - Keep an eye on the butter as it browns; it can go from golden to burnt quickly.
Experiment with add-ons - sprinkle of coarse sugar on top before baking, mix in chocolate chips, dried cranberries, or spices like cardamom for a twist.
Nutrition
Serving: 1sliceCalories: 293kcalCarbohydrates: 44gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 48mgSodium: 172mgPotassium: 163mgFiber: 1gSugar: 17gVitamin A: 278IUVitamin C: 20mgCalcium: 42mgIron: 2mg
Tried this recipe?Let us know how it was!