Persimmon Bread

Persimmons can be tricky.

There are a few different varieties. Each variety can be eaten differently.

Fuyu persimmons are short & rounded. And a bit squatty. They can be eaten raw both ripe and unripe. When the fruit is not ripe it is crispy and crunchy. When fully ripe it is very soft and pudding like. The fruit is sweet and delicious in many different applications. This fuyu persimmon tart looks fabulous!

Hachiya persimmons are heart shaped & a longer. They taste terrible if eaten before very ripe and squishy. But once they are ready, they are sweet and have a silky smooth texture. The puree is perfect for baking. Luckily they ripen after picking so you can buy them firm and let them sit on the table until ripe.

hachiya persimmons Persimmon Bread

I used hachiya persimmons in my persimmon bread.

It was painful waiting for them to ripen. I bought firm persimmons and they took about 2 weeks to ripen on my table.

But once the bread was baked, it was worth the wait.

The recipe I used was from a little card I found at the grocery store. It was very vague, so feel free to adapt to what you have on hand.

Persimmon Bread

Make 2 8×5 loaves of bread.

Ingredients:

  • 3 1/2 cups flour
  • 1 3/4 cup white sugar
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1 tsp salt
  • 2 tsp baking soda
  • 4 eggs, lightly beaten together
  • 2 cups persimmon pulp (I used 4 medium persimmons)
  • 1 cup salad (I used olive oil)
  • 1 cup nuts, chopped (I used walnuts) - optional
  • Optional Vanilla glaze (1 cup powdered sugar + 3 tbsp half and half + 3 tsp vanilla extract)

To Make the Bread:

  1. Prepare the persimmon pulp, if you haven’t already. Scoop the ripe flesh out of the persimmons and puree together until smooth. Measure out 2 cups and set aside
  2. Preheat the oven to 350 degrees Fahrenheit and grease your loaf pans.
  3. In a large bowl combine the dry ingredients (I included the flour, sugar, cinnamon, nutmeg, cloves, salt, and baking soda). Mix until fully combined. Set aside.
  4. In a small bowl mix together the eggs, persimmon pulp, and oil.
  5. Make a well in the center of the dry mix. Pour in the wet mixture and mix well. Fold in the chopped nuts.
  6. Divide into the pans and bake for 1 hour, or until done. (When you insert a toothpick it should come out batter free.)
  7. If you want to make the glaze, let the bread loaves cool completely. When cool, whisk together all the glaze ingredients until smooth. Pour 1/2 of the glaze over each of the loaves of bread.

bread only Persimmon Bread

 

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BigFatBaker is written by Erin Meyer. Erin is a college student looking to learn more about the kitchen through her various baking adventures. Check out the about page for more information!

Comments

  1. Gorgeous! I love Persimmons . Mostly Fuyu when still crunchy but nothing beats persimmon bread or cookies with hachiya persimmon all sweet and syrupy. Beautiful Job Erin! Happy New Year.

  2. I love persimmons, especially Sharon. what a beautiful bread.. I can just imagine the smell of this cake.. delish!

  3. Wow! I’ve tried persimmons and made sure to let them get soft, but there was still a weird mealy aftercoating feeling in my mouth. The flavor itself was great, just that sensation after wasn’t at all. maybe I didn’t wait long enough?
    Looks like a fantastic recipe :)

  4. Persimmons are a new found love for me. I am obsessed. I will have to try this wonderful bread!

  5. Great info, Erin! I just buy the frozen pulp from Lily Orchards! I definitely want to try your bread….mmmmm.

  6. I keep saying I need to make something with persimmons. Thank you for sharing the two varieties, I did not know about the second one. Your cake sounds lovely, and looks fantastic! Hugs, Terra

  7. Wow, I still have never eaten a persimmon. The bread looks lovely.

  8. My grandma used to make persimmon bread, thanks for the reminder to dig out that recipe! Hope it turns out as pretty as yours, and I’ll have to try it with that vanilla glaze :)

  9. I love persimmon my mother always bought them when I was a kid….. the taste is wonderful. This bread looks delicious and I bet taste amazing.

  10. My hubby loves persimmons.. how happy he will be to know I found this!!! thanks!!

  11. I definitely will be trying this recipe! Thank you! The recipe said it makes 2 loaves but the picture looks like a lovely cake. Did you make 2 of these with the recipe or one cake?

  12. This sounds interesting, I haven’t used persimmons before in anything, we have a wild tree growing outside our house and they get eaten by our dogs when they fall to the ground. They are not pretty like your photo but are good when ripe, and terrible when not like you where saying. I will have to look for the ones you were talking about and make this bread.

  13. I’ve never had persimmons. There’s one I need to try!

  14. I love love love persimmons. The bread look wonderful.

  15. Just FYI, in your “To make the bread” section you mention baking powder as a dry ingredient. The ingredient list says baking soda. I used soda. I hope that was right! :D

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