Description
This Amazing Persimmon Bread is a moist, flavorful quick bread perfect for fall baking. Made with ripe Hachiya persimmons, warm spices, and optional nuts and dried fruits, it offers a delightful sweetness and a tender crumb. Ideal for a holiday loaf or a cozy dessert, this bread features a lovely balance of flavors and textures that improve even further the day after baking.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup persimmon pulp (from very ripe Hachiya persimmons)
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
Optional Add-ins
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins or dried cranberries
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly and optionally line it with parchment paper for easier removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves until evenly combined.
- Combine Sugars, Oil, and Eggs: In a large mixing bowl, blend the granulated sugar, brown sugar, and vegetable oil. Add the eggs and beat the mixture until smooth and fully incorporated.
- Add Persimmon and Dairy: Stir the persimmon pulp, vanilla extract, and sour cream (or Greek yogurt) into the wet mixture, combining well.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and mix gently until just combined. Avoid overmixing to keep the bread tender.
- Fold in Optional Ingredients: If using, carefully fold in the chopped nuts and dried fruits to evenly distribute through the batter.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the surface. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use only very soft, ripe Hachiya persimmons for the best flavor and texture.
- The bread tastes even better the next day as the flavors develop fully.
- Wrap tightly and store at room temperature or refrigerate for longer shelf life.
