Gourmet Veggie Mama

Persimmon bread

Our next door neighbor has a persimmon tree, and every year around this time, he knocks on our door with a big bag of persimmons. I had never had one before we moved here, but they are delicious. But, you can only eat so many, and feed so many to your little one (who took a while to warm up to them, but eventually did). A few years ago, I went searching for a recipe in which to use a lot of persimmons, and so persimmon bread was born.

Happy birthday!

Most recipes for permission bread (in fact, all that I was able to find) use hachiya persimmons, and our neighbor grows fuyu persimmons, so I had to do a bit of modification. Hachiya persimmons get very soft and pulpy as they ripen, and fuyus don’t, so they needed to be puréed to use in the bread. I was really pleased with the results, and I have always made a least a couple of loaves of persimmon bread every year since. It’s absolutely delicious warm from the oven (or otherwise lightly toasted) with a little bit of butter.


Nora even had some for breakfast in the morning (her first nuts — gasp!) and loved it.

Need I say more?

The recipe makes two loaves, and the second one is perfect for gifting or freezing. Enjoy!

Fuyu Persimmon Bread
Based on this recipe

2 eggs
1 1/3 cups sugar
3 tsp vanilla
3 cups fuyu persimmon purée*
2/3 cup (10 Tbsp) unsalted butter, melted
2 tsp baking soda
pinch salt
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp ground cardamom**
2 tsp cinnamon
3 cups all-purpose flour
1 cup walnut pieces

Preheat the oven to 350° and generously grease two 9 x 5 loaf pans. In a large bowl, mix together the eggs, sugar, and vanilla. Mix in the persimmon puree, and then the butter. Sprinkle the baking soda, salt, and spices over the mixture and mix to combine. Add the flour and stir until just combined. Stir in the nuts.

Divide the batter equally between the prepared pans. Bake for about an hour, or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes, and then turn out onto a wire rack to cool completely.

* Peel, core, and quarter 5-6 persimmons (depending on size), and then use a food processor or blender to purée. You could also just run them through a food mill.

** Substitute allspice if you don’t have cardamom on hand.

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One Thought on “Persimmon bread

  1. Yum! Thank you very much for this recipe. I used the persimmons cut in very small chunks without pureeing them, still turned out great!

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