Description
Delight your taste buds with this Amazing Persimmon Bread recipe. It’s a moist and flavorful quick bread that’s perfect for fall baking and holiday treats.
Ingredients
For the bread:
- 2 cups persimmon pulp (from very ripe Hachiya persimmons)
- 2 teaspoons baking soda
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1½ cups granulated sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- ⅓ cup milk
- 1 tablespoon vanilla extract
- 1 cup chopped walnuts or pecans
- 1 cup raisins or chopped dates (optional)
Instructions
- Preheat the oven and prepare pans: Preheat the oven to 350°F and grease two 9×5-inch loaf pans.
- Prepare persimmon pulp: In a small bowl, stir baking soda into the persimmon pulp and let sit for 5–10 minutes to thicken.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cinnamon, nutmeg, and salt.
- Combine wet ingredients: In a large bowl, beat together the granulated sugar, brown sugar, and oil until smooth. Add eggs one at a time, mixing well after each. Stir in the persimmon mixture, milk, and vanilla.
- Blend dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in nuts and raisins or dates if using.
- Bake: Pour the batter evenly into the prepared loaf pans. Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
- Cool and serve: Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Notes
- Use very ripe, jelly-like Hachiya persimmons for best flavor and texture.
- This bread freezes well; wrap tightly and store for up to 3 months.
