Persimmon Bread Easy
A delightful and easy-to-make persimmon bread that's perfect for breakfast or a snack. This recipe combines the sweetness of ripe persimmons with warm spices for a comforting treat.
Equipment
- 9x5-inch loaf pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
Ingredients
- 1 cup ripe persimmon pulp From about 2-3 persimmons, depending on size
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 eggs
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped nuts Optional, such as walnuts or pecans
- 1/2 cup raisins Optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
- In a large bowl, mix the persimmon pulp, vegetable oil, and sugar until well combined. Beat in the eggs one at a time.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- If using, fold in the chopped nuts and raisins.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Chef's Tips:
• For a healthier version, replace half the oil with applesauce
• Avoid overmixing the batter to prevent a dense texture
• Serve warm with a dollop of whipped cream for an indulgent treat
Food Safety:
• Ensure persimmons are ripe and free from mold
• Store bread in an airtight container to prevent spoilage