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Persimmon Bread

Persimmon Bread
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This Persimmon Bread recipe is a quick and easy way to bake a moist, flavorful loaf infused with ripe persimmons and warm autumn spices. Perfect for beginners and versatile enough to customize with nuts, chocolate chips, or dried fruits, this bread brings cozy fall flavors to your table with minimal fuss.

Ingredients

Scale

Main Ingredients

  • 1 cup ripe persimmon puree (from soft Hachiya persimmons)
  • 2 cups all-purpose flour (or gluten-free baking flour blend for gluten-free version)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract

Optional Add-ins

  • 1/2 cup chopped nuts (walnuts or pecans)
  • 1/2 cup raisins or dried cranberries
  • 1/2 cup chocolate chips or chunks

Variations (Optional)

  • 1/4 cup Greek yogurt or applesauce (for extra moisture)
  • Additional spices like ginger or extra cinnamon to taste
  • 1–2 tablespoons cocoa powder (for chocolate version)

Instructions

  1. Prepare Your Persimmons: Select ripe, soft Hachiya persimmons. Scoop out the pulp and puree until smooth using a fork or blender. This puree is essential for moisture and flavor.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the flour (or gluten-free blend), baking soda, baking powder, cinnamon, nutmeg, cloves, salt, granulated sugar, and brown sugar to evenly distribute leavening agents and spices.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs. Add vegetable oil or melted butter, vanilla extract, and the persimmon puree. Mix until the batter is smooth and uniform.
  4. Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients with a spatula or wooden spoon. Be careful not to overmix; mix just until combined and smooth.
  5. Add Your Mix-ins: Stir in any optional nuts, raisins, or chocolate chips evenly into the batter for added texture and flavor.
  6. Bake to Perfection: Pour the batter into a greased or lined loaf pan. Bake at 350°F (175°C) for 55 to 65 minutes. Test doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.

Notes

  • Use overripe persimmons for maximum moisture and sweetness.
  • Do not overmix the batter to prevent tough bread.
  • Ensure your oven temperature is accurate for even baking.
  • Start checking for doneness 5 minutes before the end time to avoid overbaking.
  • Let the bread cool completely before slicing for best texture and clean cuts.

Nutrition

Keywords: Persimmon bread, autumn bread, moist bread, fall baking, fruit bread, persimmon recipe, quick bread

Find it online: https://sophiespace.com/persimmon-bread/