Welcome to The Savory Script, where I, Jessy, love sharing comforting recipes! Today, I’m excited to walk you through a delightful Persimmon Bread recipe, perfect for those crisp autumn days.
This bread captures the sweet, subtly spiced flavors of persimmons, offering a moist and delicious treat that’s sure to become a favorite. The total time, including prep and baking, is approximately 1 hour, plus cooling time. Let’s get baking!
Table of Contents
The Ultimate Persimmon Bread Recipe
Ingredients
Equipment
Method
- Preheat to 350F. Lightly grease your 9x5x3 loaf pan.
- In a medium bowl, sift the dry ingredients: flour, salt, baking soda, cinnamon, nutmeg, and cloves.
- In a large bowl, cream the butter and sugar.
- In a small bowl, beat the eggs with the vanilla extract.
- With a hand mixer or standing mixer, slowly pour the egg mixture into the creamed butter and sugar. Mix well.
- Add the persimmon puree. Remove from mixer.
- With a spoon or rubber spatula, add the flour mixture to the wet ingredients 1/3 at a time. Mix with a rubber spatula until just incorporated.
- Pour the batter into the loaf pan. Optionally, top with thinly sliced persimmons.
- Cook for 48-55 minutes until a toothpick inserted into the center comes out clean.
- Cool completely. (The author lets it cool overnight and has it for breakfast!)
Nutrition
Notes
- To ripen hard persimmons quickly, place them in a paper bag with a ripe banana or apple.
- You can use frozen persimmon pulp; thaw it completely and drain any excess liquid before using.
- For a smaller loaf pan, reduce baking time and monitor for doneness. For muffins, bake for about 18-22 minutes.
- To prevent the bread from being too dense or mushy, ensure you don’t overmix and measure ingredients accurately.
- All-purpose flour: Use a 50/50 mix with whole wheat flour for best results, adding a nutty flavor and slightly denser texture.
- Sugar: Use maple syrup (reduce liquid by 1/4 cup) for a richer flavor, possibly requiring slightly less baking time.
- Unsalted Butter: Substitute with an equal amount of coconut oil, which adds a subtle coconut flavor and may slightly alter the texture.
- Spices: Substitute with an equal amount of pumpkin pie spice to simplify the blend.
- Persimmon Puree: Substitute with an equal amount of applesauce, which alters the flavor but provides moisture and sweetness.
- Overripe persimmons can be used; the riper the persimmon, the sweeter and more flavorful the bread.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Feel free to add chopped walnuts, pecans, or chocolate chips to the batter.
- If the bread is too moist, ensure your persimmons are not too watery and adjust baking time as needed.
Tried this recipe?
Let us know how it was!Why You’ll Love This Persimmon Bread Recipe
- Perfectly Spiced: The blend of cinnamon, nutmeg, and cloves complements the persimmon, creating a warm, inviting aroma and flavor.
- Moist and Tender Texture: Detailed instructions ensure the bread is perfectly baked, avoiding a dry or dense result.
- Easy to Follow: Simple steps and clear instructions make this recipe accessible, even for beginner bakers.
- Versatile and Delicious: Enjoy it for breakfast, as a snack, or dessert; it’s delicious any time of day!
What are Persimmons?
Persimmons are sweet, slightly tangy fruits, often enjoyed during the fall and winter months. Their flavor is reminiscent of a combination of a honeyed plum and a hint of cinnamon. The texture varies by variety, but ripe persimmons are generally soft and juicy.
Persimmon Varieties: Choosing the Right Persimmon for Persimmon Bread
There are a few types of persimmons you might encounter. Hachiya and Fuyu are the most common. For this recipe, I highly recommend using Hachiya persimmons. They have a jelly-like texture when ripe and a wonderfully sweet flavor that works perfectly in baked goods.
Fuyu persimmons can also be used, though they are firmer and have a slightly different texture and water content. American persimmons are smaller and can also be used, but require more preparation.
Ingredients for Persimmon Bread
Here’s what I use:
- 1 1/4 cups all-purpose flour
- 1/2 tsp kosher salt
- 1 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 eggs (room temperature)
- 1/2 tsp vanilla extract
- 1/2 cup unsalted butter (room temperature, plus more for greasing your loaf pan)
- 3/4 cup sugar
- 1 cup persimmon puree (Hachiya preferred)
How to Make Persimmon Bread: Step-by-Step Instructions
Let’s bake!
- Preheat to 350F. Lightly grease your 9x5x3 loaf pan.
- Pro Tip: I use butter to grease my pan; it adds a touch more flavor!
- In a medium bowl, sift the dry ingredients. Flour, salt, baking soda, cinnamon, nutmeg, and cloves.
- Pro Tip: Sifting helps aerate the flour and ensures a lighter crumb.
- In a large bowl, cream the butter and sugar.
- In a small bowl, beat the eggs with the vanilla extract.
- With a hand mixer or standing mixer slowly pour the egg mixture into the creamed butter and sugar. Mix well.
- Add the persimmon. Remove from mixer.
- To ensure a smooth pulp for your bread, you can process the persimmons in a food processor with a plastic blade attachment, which helps to avoid a gritty texture.
- With a spoon or rubber spatula, add the flour mixture to the wet ingredients 1/3 at a time. Mix with a rubber spatula until just incorporated.
- Pro Tip: Be careful not to overmix; this can make the bread tough.
- Pour into loaf pan\. Optional to top with thinly sliced persimmons.\\*
- Cook 48-55 minutes until a toothpick inserted into the center comes out clean.
- Cool completely. I let it cool overnight and have it for breakfast!
Pro Tips for the Best Persimmon Bread
- Use Room Temperature Ingredients: This helps create a smooth batter and ensures even baking.
- Don’t Overmix: Overmixing develops the gluten in the flour, which can lead to a tougher texture.
- Cool Completely: Allowing the bread to cool completely before slicing prevents it from crumbling and allows the flavors to meld.
Troubleshooting Common Persimmon Bread Problems
- How do I ripen persimmons quickly? Place hard persimmons in a paper bag with a ripe banana or apple. The ethylene gas released will speed up the ripening process.
- Can I use frozen persimmon pulp. How? Yes, you can! Thaw the pulp completely and drain off any excess liquid before using.
- How do I adjust the recipe for different loaf pan sizes or muffins? For a smaller loaf pan, reduce the baking time and monitor for doneness. For muffins, bake for about 18-22 minutes.
- How do I prevent the bread from being too dense or mushy? Ensure you don’t overmix the batter and that you measure the ingredients accurately. Proper baking time is also crucial.
Ingredient Substitutions for Persimmon Bread
| Ingredient | Substitution | Impact |
|---|---|---|
| All-purpose flour | Whole wheat flour (50/50 mix for best results) | Adds a nutty flavor and slightly denser texture. |
| Sugar | Maple syrup (reduce liquid by 1/4 cup) | Adds a richer flavor, may require slightly less baking time. |
| Unsalted Butter | Coconut oil (equal amount) | Adds a subtle coconut flavor, may slightly alter the texture. |
| Spices | Pumpkin pie spice (equal amount) | Simplifies the spice blend, adds a similar warm flavor profile. |
| Persimmon Puree | Applesauce (equal amount) | Alters the flavor profile, but still provides moisture and sweetness. |
Storing Persimmon Bread: Keeping it Fresh
To keep your Persimmon Bread fresh, store it in an airtight container or wrap it tightly in plastic wrap at room temperature for up to 3 days.
For longer storage, freeze the bread. Wrap individual slices or the entire loaf tightly in plastic wrap, then place it in a freezer-safe bag for up to 3 months. Thaw at room temperature when ready to enjoy.
Serving Suggestions: What to Enjoy with Your Persimmon Bread
This bread is fantastic on its own, but here are some of my favorite ways to enjoy it:
- Toasted with Butter: A classic, simple delight.
- Cream Cheese: A dollop of cream cheese complements the sweet and spiced flavors.
- Honey or Maple Syrup: A drizzle adds extra sweetness.
- Whipped Cream: For a special treat.
- Side of Coffee or Tea: Perfect for breakfast or a cozy afternoon snack!
The History of Persimmon Bread
Persimmon bread has its roots in American culinary history, especially in the Southern and Appalachian regions, where persimmon trees are plentiful.
The tradition of baking with persimmons likely began as a way to use the abundant fruit, particularly during the fall harvest. Over time, these recipes have evolved, becoming a beloved seasonal treat.
Frequently Asked Questions
Can I use overripe persimmons?
Yes! In fact, the riper the persimmon, the sweeter and more flavorful the bread.
How do I make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend.
Can I add nuts or chocolate chips?
Absolutely! Feel free to add chopped walnuts, pecans, or chocolate chips to the batter.
My bread is too moist. What happened?
Ensure your persimmons are not too watery. You may need to adjust your baking time.
Conclusion
I hope you enjoy this easy and delicious Persimmon Bread recipe as much as I do! Its warm spices, tender crumb, and lovely flavors make it a perfect autumn treat. I’d love to hear how your bread turns out, so please leave a comment below or share your photos. Happy baking!
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