Description
A comforting and moist persimmon bread, lightly spiced with cinnamon and nutmeg, perfect for cozy mornings or as a thoughtful gift.
Ingredients
Scale
- 2 ripe persimmons, mashed (about 1 to 1 1/2 cups)
- 1 cup granulated sugar
- 1/2 cup (113 g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (about 187.5 g)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped nuts (optional — walnuts or pecans)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment.
- In a large mixing bowl, cream together the softened butter and sugar until light, then mix in the mashed persimmons until the mixture is cohesive.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped nuts if using. Avoid overmixing to keep the loaf tender.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Best with fully ripe Hachiya persimmons for sweetness. Store in an airtight container; best enjoyed within three days.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 17g
- Sodium: 150mg
- Fat: 8.7g
- Saturated Fat: 5g
- Unsaturated Fat: 3.7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1.4g
- Protein: 2.8g
- Cholesterol: 30mg